Chinese Food
Pumpkin and mutton soup with scallop
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The color of jadeite. The taste is soft and waxy.
Cooking ingredients
Cooking Steps
Step1:Green shellfish a wash.
Step2:Peeled and seeded. Cut into small pieces. Steam on the pot. About twenty to thirty minutes.
Step3:Press the spoon into the mud while it's hot.
Step4:Add some soft white sugar while it's hot. According to their own preferences. Can also not add sugar.
Step5:Through screening, the taste is better and more delicate. It can also be stirred into mud with a blender.
Step6:Cut the gilding slices into small pieces. Put them in cold water or ice water and soak them soft. Bubble with ice in summer.
Step7:Take out the soft gelatin tablets. Use your hands to remove the water. Pour out the cold water.
Step8:Melt the gilding tablets in hot water. Notice that there is no water in the bowl at this time. The water temperature is about 60 ° and it will not melt if the temperature is low. The high temperature will affect the solidification.
Step9:Melt into a liquid.
Step10:Pour in pumpkin puree immediately. Stir quickly and evenly.
Step11:Pour it into the glass fresh-keeping box. Put a thin layer of corn oil on the glass fresh-keeping box in advance. You can also directly lay a layer of fresh-keeping film. It is more convenient to take it out. Refrigerate for more than 2 hours.
Step12:Take it out and buckle it out. Cut it into the shape you want.
Step13:Put it on the plate.
Step14:Finished product.
Cooking tips:Look at the instructions. Because I use green shellfish pumpkin. So the color is emerald. The color of yellow pumpkin is better. There are skills in making delicious dishes.
