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Pumpkin Tantan Soup ｜ Transcription of Chiltere's recipe

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Chill Tele

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Ingredients

pumpkin : 200g
Minced pork : 100g
Salad oil : As appropriate
Grated ginger : 1 tsp
Grated garlic : 1 tsp
Doubanjiang : 1 tsp
Chicken soup : 300cc
milk : 50cc
Sesame seeds : 1 tbsp and 1/2 tbsp
Soy sauce : 1 tablespoon
vinegar : 1/2 tbsp
Chili Oil : as you like

Time required

25minutes

Procedure

1) Prepare the pumpkin 00:38
Cut the pumpkin into bite-sized pieces, wrap it in a wet cloth, wrap it in plastic wrap, and heat it in the microwave for 4 minutes.
2) Fry minced pork 01:14
Put minced pork and salad oil in a frying pan, turn on the heat, and fry the minced pork firmly.
3) Add grated ginger, grated garlic, and doubanjiang 01:37
Add grated ginger, grated garlic and doubanjiang to 2 and fry until fragrant.
4) Add chicken broth and pumpkin 02:00
Add chicken broth and pumpkin to 3 and simmer until the pumpkin is tender.
5) Add milk, sesame seeds, soy sauce, vinegar, and chili oil if you like, and simmer. 03:07
Add milk, ground sesame, soy sauce, vinegar, and chili oil if you like, and simmer until the pumpkin crumbles and thickens.
6) Serve 03:56
Serve on a plate.

Point

・ Fry the minced pork until it becomes transparent, then add the soup.
・ If you add the soup immediately after adding the meat, you will get lye, so be sure to fry the meat well before adding the soup. If you add the soup after making the aroma and aroma of the meat, the aroma will be transferred to the soup.
Grated ginger, grated garlic, and doubanjiang will burn if you don't add them after cooking the meat first.
Tantan soup is deepened to milk and vinegar to tighten the taste.
Boil the pumpkin well and then add milk and vinegar.
・ If you add milk and vinegar first, the pumpkin will be in a hard state and the milk will separate. When the pumpkin is in a soft state, starch will come out and the milk will not separate, so add milk and vinegar after the pumpkin is in a soft state.