mar 1, 2024 (fri).............made 4th attempt
introduction
- it is one of popular sweet soups for hongkongers
- you can totally adjust thickness, sweetness and taste by adjusting portion of each ingredient
main ingredients
- 3/4 cup x green bean
- kelp
- cane sugar (replaced by brown sugar coz available)
- dried tangerine peel
- ruta/ rue (skip coz unable to buy here)
steps
1. wash green bean few times with water
2. soak kelp for 1/2 hour and green bean for ~1 hour
4. scrap the back of tangerine peel
5. slice tangerine peel and softened kelp
6. add 900ml of water and tangerine peel into pressure cooker
7. select pressure cook/ custom mode...........high pressure for 20 mins
8. turn off and manual release air
9. open lid................add in kelp
10. select pressure cook/ soup mode...........low pressure for 20 mins
11. turn off and release air.................add brown sugar (my sweetness level 6 tablespoon)..........mix well
12. select saute mode...........low pressure for 5 mins
taste
-when i was a kid, my family usually added evaporated milk in sweet soups eg sweet red bean soup, sweet green bean soup, sweet mixed bean soup...........so that's my habit now
-when i was a kid, my family usually added evaporated milk in sweet soups eg sweet red bean soup, sweet green bean soup, sweet mixed bean soup...........so that's my habit now
-adding tangerine peel is like giving sweet soup a soul..............i tried cooking it without tangerine peel, taste a big different (boring and no personality)
-the aged the tangerine peel, the more splendid the taste.......mine is 20 years
-portion of each ingredient in this sweet soup recipe can be highly customized to your preference............this 1 works for me
areas of improvement
-i am happy with this attempt
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