Molecular cuisine version of angelica ginger mutton soup

• 

  1. Prepare 500g of mutton, angelica 20g, 5g tangerine peel, 10g licorice, two star anise, appropriate amount of cinnamon and wolfberry, one cup of black jelly (actually use half a cup of 25g)

• 

  2. Boil the mutton in cold water in a pot and skim off the foam.Rinse well with clean water.

• 

  3. Wash the foamy mutton and put it into the pressure cooker, add ginger and cooking wine Boil with appropriate amount of water for about 45 minutes.

• 

  4.Soak clean Chinese medicine (angelica, tangerine peel, licorice) and add water Boil 800ml in a casserole over low heat.The bitter taste of Angelica sinensis can be tempered by adding Zhigancao tangerine peel.At the same time, Zhigancao also has a good effect of replenishing Qi.

• 

  5.Cook until about 500ml of Chinese medicine liquid remains, and filter out the residue.spare.

• 

  6. In another clean small bowl, add 25g black jelly, 50ml cool Stir boiling water until there are no lumps.

• 

  7. Filter out the Chinese medicine residue and quickly add it in a slightly boiling state Stir the jelly liquid and mix quickly.

• 

  8.Put the mixed Chinese herbal jelly liquid into a square glass bowl and let it sit Set aside to cool.

• 

  9.Cut the cool jelly-like Chinese herbal jelly into small cubes.

• 

  10.Add appropriate amount of salt to the cooked mutton soup, adjust the taste with chicken essence, and Take out the bowl, put the Chinese herbal jelly cubes cut into small cubes into the mutton soup, and then scatter the soaked wolfberry berries.A delicious and high-looking molecular cuisine version of angelica, ginger and mutton soup is ready.Children who do not need to eat angelica can eat mutton alone, while those who need dietary supplements can eat mutton and traditional Chinese medicine jelly cubes together.