做法
- 羊肉骨入沸水焯5分钟。沥干冲洗——这能煮出清汤。
- 在汤锅中放入羊肉、水、对半的洋葱、蒜、姜、月桂叶、胡椒粒和盐。煮至慢沸;前15分钟仔细撇浮沫。
- 半盖煮90分钟。羊肉应软,汤应深琥珀且鲜美。
- 捞出羊肉,去骨撕丝。把丝肉放回锅。
- 加珍珠麦和胡萝卜块。慢炖35分钟——麦应软,胡萝卜应熟。
- 调味。离火后撒莳萝。盛入深碗,配厚小麦面包享用。汤冷藏可保5天。
Common questions
Can 蒙古羊肉汤 be made ahead?
蒙古羊肉汤 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 150 minutes.
Is 蒙古羊肉汤 spicy?
蒙古羊肉汤 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蒙古羊肉汤 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 蒙古羊肉汤 to make at home?
蒙古羊肉汤 is approachable for a home cook with basic stove skills — total time about 165 minutes, no special technique required.
Can 蒙古羊肉汤 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
蒙古羊肉汤是冬日普及的菜——暖身管饱,用别的菜系常丢弃的部位。汤用整只动物:骨、颈、肩,有时甚至蹄和头。蒙古对羊肉胜过其他肉的偏好,反映游牧传统;羊是最常养的牲畜,羊肉是厨房主料。珍珠麦是俄蒙融合——大麦经苏联时期烹饪传入蒙古并保留下来。
