Jin Tang Su Yan-a Combination of Delicious, Mellow, Tender and Smooth in One Pot
1.
Jin Tang Su Yan Ingredients: white radish.
2.
Ingredients: stock, pumpkin, green onion, ginger.
3.
Wash the white radish and cut into thin slices.
4.
Then cut into very fine shredded radish.
5.
Soak the sliced radish in clean water for half an hour, changing with water twice.
6.
After soaking, drain the water.
7.
Pour into a large basin and sprinkle 3 tablespoons of mung bean starch more evenly.
8.
Mix gently to make sure that each shredded radish is evenly wrapped.
9.
Pour into a steamer with steaming cloth.
10.
Put it in a pot of boiling water and steam for 5 minutes.
11.
Wash the pumpkin, remove the outer skin, and steam until cooked through. (Generally 3 minutes after the water is boiled, it depends on the thickness.)
12.
Pour the steamed pumpkin and the broth into a blender and stir to form a paste.
13.
Stir the soup stock pumpkin paste, pour it into the pot and boil, add the steamed shredded radish.
14.
Use chopsticks to gently scatter the shredded radish, then add 1 teaspoon of salt and a little pepper, and boil again to turn off the heat.
15.
Put it in a bowl, sprinkle a little chopped green onion and ginger, (or shredded green onion and ginger), add a little hot oil, and pour the fragrance.
Tips:
Poetry heart phrase:
1: Cut radish with shredded radish, which tastes better than planed, and the finer the better.
2: If you don't have a blender, you can also pound the steamed pumpkin with a spoon while it is hot to make pumpkin puree. Then mix with the broth.
3: Boil the pumpkin puree in the broth before adding the steamed shredded radish. And use chopsticks to gently scatter it, not a spatula to open it.
4: In the last step, just use a little hot oil to pour the scallion and ginger, not much is needed. If you don't like scallion and ginger, you can omit this step.
