Raw materials:
Sturgeon tendon,
pumpkin
Jinhua ham,
Scallop,
Sparerib,
Ginger,
Onions,
Fresh gold remains the same (basil),
Black pepper,
Water.
The practice of Huang Jinlong tendon:
1, Jinhua ham, scallops, ribs and ginger are put into a pressure cooker, and appropriate amount of water is added to make soup.
2. After the pumpkin is washed, part of it is cut into large pieces and part of it is left as a whole. Cut the whole pumpkin several times vertically and horizontally, being careful not to cut it to the end.
3. Put the pumpkin in the drawer and steam it in the microwave oven for 10 minute.
4. Unpack the sturgeon tendon, rinse it, put it in the pot, add appropriate amount of water and ginger onion and cook for about 30 minutes.
5. After the flameout, take out the cooked dragon tendon of ginger and onion and rinse it with tap water for 2-3 times.
6. Take out the sturgeon tendon and drain it, then put it on the chopping block and cut it into long sections.
7. After cooling, peel the pumpkin pieces. Take the meat and pumpkin pieces, and dig out the melon meat with a spoon. Don't dig to the bottom, keep the shape of the container.
8. Add the soup and stir the pumpkin and soup into soup with a portable blender.
9. Put the pumpkin soup and sturgeon tendon into a large pot, simmer for 40 minutes on high fire and low fire, and let them taste.
10. Sprinkle chopped fresh gold, grind black pepper and salt to taste.
Tips:
1, the whole dragon tendon is put into a pot, boiled with ginger and onion, and then cut into sections to prevent shrinkage and deformation.
2, fresh gold is not cut into small pieces, and then sprinkled before serving, the taste is more fragrant.
3. Sturgeon tendon, commonly known as "Dragon tendon", is taken from the bone marrow of large sturgeon that has been cultivated for many years; It has the effects of nourishing blood and qi, nourishing yin and strengthening yang, and was once enjoyed exclusively by the emperor.
4, raw dragon tendons are milky white, a little hard, and long feels like a silicone rubber belt. After cooking with ginger and onion, it becomes soft and transparent. Glittering dragon tendons in pumpkin soup, luxuriously lacking green gold, immediately touched the taste buds visually. My mouth is watering, and gold has changed the magical effect of making the finishing point. Dragon tendon entrance has a faint sweet and refreshing vanilla flavor, and Q feels crisp and refreshing, and only she enjoys the banquet alone. [