Summer tomato beef soup _ summer _
What I want to share with you today is the practice of pumpkin soup. When I first learned to cook, I made pumpkin soup in a minimalist way. I cut the pumpkin into pieces, add water to the pot and cook it. When I was particular, I put a few red dates. Later, I ate a very delicate pumpkin soup in the restaurant, either salty or sweet, which was amazing.
Why is the pumpkin soup in the restaurant so delicious? Actually, there are secrets. After my attempt, the soup made according to the two recipes I shared with you today is the taste of the restaurant, and it tastes better.
Pumpkin soup (glutinous rice version)
Pumpkin soup in Korean restaurants is particularly smooth and rich. How do pumpkins with high water content cook such an effect? The secret is to add glutinous rice flour.
(shared from the food diary of Amo, an expert in bean fruit food certification)
Prepare ingredients
Pumpkin (net weight) 250g, glutinous rice flour 20g, water 350g+100g, salt 0.5g, and proper amount of sugar.
Detailed practice
1. Peel the pumpkin, cut it into thin slices, steam it in a pot, and press it into mud with a spoon.
If there is a cooking machine or blender, it is recommended to use the machine to make mud, which will be more delicate!
2. Pour the pumpkin puree into the pot, add 30 grams of rock sugar and half a bowl of water.
3. Mix about 50g glutinous rice flour with water to make glutinous rice paste, and be sure to stir until there are no particles. Then pour the glutinous rice paste into the pot and cook it on low heat. Stir while cooking to avoid burning the pot, and cook until the soup is thick.
You can add some light milk when eating, which makes the taste smoother.
Pumpkin soup (salted egg yolk version)
Three versions of golden pumpkin soup without cream, butter and condensed milk.
Prepare ingredients
1 pumpkin, appropriate amount of water, glutinous rice flour 30g, fine sugar 30g, 2 salted eggs, Oreo biscuits 1 (not needed).
Detailed practice
1. First separate the salted egg yolk from the egg white, and use only the yolk.
Mix 30g glutinous rice flour with 90g clear water, and stir evenly for later use.
Peel the pumpkin and cut it into small pieces, and take about 500g of pumpkin.
2. Put the chopped pumpkin and salted egg yolk into a steamer and steam for about 20 minutes, depending on the cooking situation.
3. When steaming pumpkins, Oreo biscuits can be taken out of the sandwich and crushed into biscuits; Steamed salted egg yolk is crushed with a spoon.
4. Then pour the salted egg yolk and steamed pumpkin into the wall-breaking machine and stir it into pumpkin paste (if there is no wall-breaking machine and stirrer, press it into paste with a spoon).
5. Then pour the pumpkin puree into the pot, add half a bowl of water, and add sugar to boil together (you can stir while cooking to prevent the bottom of the pot from pasting).
6. After boiling, pour in the prepared glutinous rice flour water, stir quickly until it is thick, and then turn off the fire. Finally, sprinkle Oreo cookies on the surface and serve.
Pumpkin soup (with curry powder and apple version)
(Shared from Wei Yao, the master of bean and fruit food certification)
Prepare ingredients
200g of pumpkin, 3 apples, 0/50ml of milk/kloc-,5-6 cloves of garlic, 2g of curry powder, 2g of black pepper and 2g of salt.
You can change the milk into whipped cream, and the milk will be more fragrant.
Detailed practice
1. Slice the pumpkin, add a little vegetable oil, mix well, and bake in the oven at 200 degrees for 5-8 minutes.
Roasting first can evaporate some of the water vapor in the pumpkin, so that the pumpkin will be thicker and sweeter.
2. Dice a piece of bread and slice garlic.
3. Pour some oil into the pot. When the oil temperature is 50% hot, add garlic, and immediately pour pumpkin slices into the pot after it smells.
You need a small fire when frying garlic. Don't fry garlic, so as not to affect the taste and visual effect.
4. Add curry powder, then pour in a little water, stir-fry the pumpkin evenly and mash it into small pieces. When the pumpkin is cooked, leave the fire and let it cool.
Put a pinch of curry powder! Well, yes, it's curry powder, which can enhance fragrance and enhance fragrance. But curry powder must be put less, 200 grams of pumpkin and 2 grams of curry powder is enough. Too much will mask the aroma of pumpkin.
5. After the pumpkin is dried to room temperature, pour the pumpkin puree into the blender, add a few apples at the same time, and stir into soup.
Adding a few pieces of apples or sour fruits can increase the taste level of pumpkin thick soup and make it more fragrant and delicious.
6. Pour the pumpkin soup back into the pot, add milk, salt and black pepper, stir well and bring to a boil. Add baked croutons when eating.
The crispy croutons in pumpkin soup will add a lot of points to the whole dish, so put them while eating!
Pumpkin soup (with whipped cream and nutmeg)
List of ingredients
Chestnut pumpkin 1, onion 1/4, garlic 1, whipped cream 1/4 measuring cup, nutmeg 1/8 teaspoons.
4 measuring cups of stock/water, 1 tablespoon of maple syrup/honey, 1 slice of toast, 1 root of small onion.
Note: This menu is for two people.
Nutmeg powder
Detailed practice
1, skip this step if there is no oven.
If there is an oven, preheat the oven to175 C/350 F. First, put the whole pumpkin in a baking pan and bake it for 20-25 minutes. Bake the pumpkin a little bit slightly, and you don't need to bake it thoroughly. This step is to make the pumpkin softer and easier to peel and cut into pieces. So this step can be omitted without oven, and it can be peeled and cut directly.
2. When baking pumpkins, prepare other ingredients. Chop onions and garlic.
Bake a piece of bread with a toaster, cut off four sides and cut the bread into small pieces; Cut some chopped green onion for decoration.
3. After the pumpkin is baked, cut it in half, dig the seeds, peel it and cut it into pieces. Cut the raw pumpkin in half without oven, dig seeds, peel and cut into pieces.
4, hot pot cold oil, onion and garlic, stir fry until soft, add small pumpkin pieces, stir fry for about 2 minutes.
5. Add broth or water. If you add water, you need to add 1/2 teaspoons of chicken powder. The soup just missed the pumpkin.
Add maple syrup and stir well. If there is no maple syrup, honey can be used instead, or even sugar can be used.
6. Cook for about 15 minutes. Because the pumpkin has been roasted in advance, it needs to be cooked in a short time. Try to be salty and add salt appropriately.
7. Pour all the pumpkins and soup in the pot into the cooking machine and mix well. Add whipped cream and nutmeg and stir until very fine.
8. Finally, pour into a bowl, scoop a spoonful of whipped cream, draw circles in the pumpkin soup at will, bring out the white line, put the steamed stuffed bun, and sprinkle with a little chopped green onion. It's done.