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How to make Sheep liver Soup (Red Bean Cake) delicious

1. It is best to choose a box with a vertical right angle on the side. If the side of the box is tilted, it will not look good. Prepare materials: red beans, granulated sugar, milk, cold powder, water, coconut paste, pigment. I use an ordinary cuboid fresh-keeping box, which is sold in the supermarket and is very cheap. Of course, you can also choose other shapes.

2. Sheep soup is made by adding white granulated sugar to adzuki beans and peas, and is carefully made through many processes such as screening, cooking, sand rubbing, filling and so on.

3. The steps of Sheep liver Soup (Red Bean Cake) soak Agar in warm water. Pour warm water and Agar into the pan, bring to a boil and boil. After boiling, squeeze into the red bean paste (I bought it directly) and pour in two tablespoons of sugar osmanthus.

4. Red Bean Cake's practice is as follows: rinse red beans, pick up sundries, soak in cold water for 2 hours, drain. Mix 2 kinds of dry powder well. Put red beans in a 3-liter deep pot, add 4 cups of boiling water, cover and bring to the boil for 5 minutes. Use medium heat (70% firepower) to cook for 40 minutes, then heat for 20 minutes.

5. Mung bean (red bean) sheep soup (12 people) material: 120 grams of mung bean powder (Agar powder) 4 teaspoons of white sugar or 100 grams of rock sugar: wash the beans and soak for 1 hour, add 2 cups of water in the discharge pan and steam 3 cups of water in the outer pot.

6. Sheep liver soup is an ingredient made of sheep liver. Let's take a look at the steps. Formula: Chinese wolfberry 12 grams of sheep liver 100 grams of Shao wine 5 grams of ginger 3 grams of spring onions 3 grams of salt 3 grams of vegetarian oil 20 grams steps: 1. Wash the sheep liver, soak in Shao wine for 20 minutes, take out and chop into sheep liver mud; wash Chinese wolfberry, remove impurities, stand by.

Why is sheep liver soup called sheep liver soup?

1. It is suitable for patients with iron deficiency anemia, tuberculosis, vitamin A deficiency and other diseases, and can also be used as an auxiliary diet for patients with hepatitis.

2. There is an essential difference between sheep soup and sheep liver soup: sheep soup, formerly known as "foreign soup", originated in Japan, and its ingredients are sucrose, bean paste, Agar, and animal "sheep" and "sheep liver".

3. Soup refers to mushy and frozen food made by cooking, while sheep soup is refined by adding high-quality white granulated sugar to adzuki beans, peas, etc., after screening, cooking, sand rubbing, filling and other processes. Sheep liver soup is made by adding saccharified sheep liver paste with β-carotene on the basis of the above raw materials.

4. Sheep liver soup is essentially different from sheep soup: the original name of sheep soup is "foreign soup" originated in Japan, and its ingredients are sucrose, bean paste, Agar, and sheep and sheep liver have nothing to do with.

Introduction of Sheep liver Soup

1. On the basis of sheep soup, sheep liver soup is made by adding saccharified sheep liver paste treated by special debridement process and mixed with β-carotene. This delicacy is not only delicious, but also has rich nutritional value. It is suitable for patients with iron deficiency anemia, pulmonary tuberculosis, vitamin A deficiency and other diseases, and can also be used as an auxiliary diet for patients with hepatitis.

2. According to historical records, sheep liver soup first appeared in the Song Dynasty, when people boiled mutton directly into thick soup while it was hot, then sheep liver soup was introduced into Japan, and improved, red beans and flour were added, and gradually developed into modern sheep liver soup.

3. The earliest mutton soup was a hot soup made from mutton. When the Song Dynasty spread to Japan, Japanese monks did not eat meat, so they steamed it with red beans mixed with flour or kudzu flour. The pronunciation of Japanese liver soup was similar, and it became a famous refreshment when the tea ceremony was popular.

4. Sheep liver soup is an ingredient made of sheep liver. Let's take a look at the steps. Formula: Chinese wolfberry 12 grams of sheep liver 100 grams of Shao wine 5 grams of ginger 3 grams of spring onions 3 grams of salt 3 grams of vegetarian oil 20 grams steps: 1. Wash the sheep liver, soak in Shao wine for 20 minutes, take out and chop into sheep liver mud; wash Chinese wolfberry, remove impurities, stand by.

5. Sheep liver soup is a Shenyang specialty, an old brand for more than 20 years, and was later imitated by Beijing and Tianjin. So Shenyang Eye Bao brand is the real goat liver soup.

6. Main ingredients: sheep liver, granulated sugar, black sugar, glucose syrup, adzuki bean. Seasoning: Agar, sorbic acid, edible essence.

What is the harm of eating sheep offal for a long time?

However, sheep offspring also have some disadvantages: high cholesterol: because sheep are rich in cholesterol, eating too much can increase the risk of heart disease and stroke. High fat: sheep offal is high in fat, and eating too much can lead to obesity and other health problems.

Most of the sheep offal is the viscera of sheep, the animal viscera contains high cholesterol, cholesterol is harmful to the body, cholesterol, fat content is high, often eat easy to suffer from hyperlipidemia. In addition, sheep liver as a detoxification organ may contain certain heavy metal ions, eating for a long time will also harm your health.

Advantages: keep out the cold and overcome the cold. Disadvantages: most of the sheep offal is sheep viscera, animal internal organs contain high cholesterol, cholesterol has a certain harm to the body, in addition, sheep liver as a detoxification organ may contain certain heavy metal ions, eating for a long time will also harm your health.

How to eat sheep liver soup, a specialty of Shenyang?

Slice, minced ginger and onion, wash spinach and cut into sections. Secondly, heat the oil in the pot, stir-fry the sheep liver, spring onions and ginger, add the sheep soup and cook until the sheep liver is cooked and rotten. Finally, put the spinach into the pot, break the eggs into the pot, stir well, boil until the spinach and eggs are done, season with salt and serve.

Shenyang specialty sheep liver soup boxed is ready-to-eat. Shenyang specialty Sheep liver Soup boxed is a ready-to-eat product after processing and cooking. Sheep liver soup is a traditional Shenyang cuisine, which is made from sheep liver as the main raw material and other ingredients and seasonings. The boxed goat liver soup is processed and sealed and packaged and can be eaten directly.

Steps: 1. Wash sheep liver, soak it with Shao wine for 20 minutes, take out chopped sheep liver mud; rinse Chinese wolfberry, remove impurities, stand by.

Is Shenyang Sheep liver Soup ready to eat? Shenyang Sheep liver Soup has a history of many years. Eating mutton liver soup can protect your eyes. Sheep liver soup is also timed, that is, you can eat it when you open the package.

The production method of Sheep liver Soup Sheep liver Soup is made from Sheep liver Soup based on Sheep Soup and saccharified Sheep liver Mud which has been specially treated by debridement and mixed with β-carotene. This delicacy is not only delicious, but also has rich nutritional value.

The second specialty is fragrant cake, which is made of flour, sugar and sesame. It is a traditional snack in Shenyang. The shape of the fragrant cake is flat, the surface is covered with sesame seeds, and the fragrance is delicious. It tastes crisp, sweet and salty, with endless aftertaste.