Winter melon stew style
Chinese
Appetizers
The usual method of making stewed kogori is to solidify it with the gelatin found in meat and fish, but this recipe uses gelatin. It is recommended to eat it chilled.
Cooking time: 10 minutes
Excluding the time to boil the winter melon and the time to cool and harden
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How to make it
1
Peel the winter melon, cut it into blocks, and boil it in Chinese soup with kelp for about 30 minutes. Then leave at room temperature and cook with the residual heat. Soak the gelatin plate in ice water to soak it.
2
Place thinly sliced winter melon and Chinese soup in a pot and heat it.
3
Add salt, sugar and soaked gelatin, dissolve and mix.
4
Once the gelatin has melted, remove from the heat, pour into a bowl, cool and harden.
5
Once it's hardened, remove it from the batter, cut it into bite-sized pieces, and arrange it in a bowl.
6
Topped with shredded myoga to your liquor and complete the process.
Materials for 6 people
-
- Winter melon
- 200g
-
- Chinese soup for boiling
- Appropriate amount
-
- For boiling kelp
- A little
-
- Chinese soup
- 200cc
-
- Plate gelatin
- 12g
-
- salt
- A little
-
- sugar
- A little
-
- For toppings
- A little
