Jackfruit Seed Deboning Soup

Name: Jackfruit Seed Deboning Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Deboned meat; 10 pcs Jackfruit seeds; Some Sliced ginger; Some Chives; Some salt

by White Rabbit^^Sugar~

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I love the sweet jackfruit, but you know, can its seeds also be eaten?
When I was visiting the fruit shop a few days ago, I accidentally found that there were jackfruit seeds for five yuan a box. It's round and cute. The boss said this can be eaten directly. I occasionally tasted one on the way home. At first I thought it had a hard taste, but I didn't expect it to taste soft, powdery, without taste, and taste like chestnut or water chestnut. It was strange. Later I asked Du Niang and found out that this can be cooked in salt water or stewed pork ribs. But how to do it in detail, the introduction is very general.
Little Rabbit did not have ribs at his house, so he tried to make this soup with the mentality of experimentation. It was unexpectedly delicious. After a long period of stewing and boiling, the jackfruit seeds became fragrant and waxy. The soup is really delicious and the method is simple. Let’s try it together~"

Ingredients

Some Deboned Meat
10 pcs Jackfruit Seeds
Some Sliced Ginger
Some Chives
Some Salt

Jackfruit Seed Deboning Soup

1. First wash the jackfruit seeds, use a knife to make a cut on the skin, add water to the pot, and cook for about 5 minutes.

2. The boiled water is reddish-brown, remove it, and cool it. Remove the skin (there are two layers of skin, the first layer is hard translucent, the second layer is reddish-brown film), the second layer of skin does not need to be removed, but the color of the soup cooked in this way is red Brown. Going to the second skin is a test of patience. . . Does it look like water chestnut? Hee hee

3. Add water to the pot, put ginger and green onions. .

4. After the water boils, put the deboned meat (the meat on the bone of the pig), because there are no spare ribs in the house, and the bones are too hard, I can't cut it, so I had to use a knife to cut the meat off the bone. The meat will be blanched first to remove the fishy smell, and the color of the stew will be bright later.

5. Put the ginger and green onions into the stew pot, use new ones, and discard the ones used for blanching. My stew is electric and the power is very low. I simmered this soup overnight. If you use a casserole, simmer it for 4 to 5 hours.

6. Put a small spoonful of salt before drinking the soup, do not stir (personally feel that there will be a taste of raw salt after stirring), the natural slow-simmering taste is softer. I like the natural flavor and don't like to add too many seasonings. The slow-cooked soup with a little salt is already super delicious. The seeds of jackfruit are also soft and waxy, and even the picky mother is amazed, praise and delicious. Let's try it together~