【Lanzhou】Crystal Yokan
Overview
The earliest yokan was a soup made from mutton, which was cooled and frozen to serve as a meal. Later, Zen Buddhism spread to Japan. Since the monks did not eat meat, they mixed red beans with flour or arrowroot powder and steamed them. Therefore, yokan slowly evolved into a jelly-like food made from beans in Japan. Later, with the development of tea ceremony, it evolved into dessert. The mutton soup is crystal clear and elastic in the mouth. It is a delicious dish that is very suitable for the New Year's Eve dinner.
Tags
Ingredients
Steps
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Wash the mutton and white radish, put them into the pot and cook for about 40 minutes.
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Use chopsticks to insert the mutton easily. Rinse the mutton with clean water and drain, discard the white radish.
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Put star anise, cinnamon, peppercorns, green onions, ginger slices, and garlic into a bowl.
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Cut the mutton into small pieces and set aside. Strain the soup in which the mutton is cooked and set aside.
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Pour a little oil into the pot, add star anise, cinnamon, peppercorns, green onions, ginger and garlic and stir-fry until fragrant.
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Add the mutton and stir-fry for a while, then pour in the cooking wine.
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Add mutton soup, June fresh soy sauce, sugar and a little salt and bring to a boil, then turn to medium heat and simmer until 2 cups (about 500g) of soup remain.
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Strain the soup and remove the mutton.
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Tear the lamb into strips and place in the crisper.
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Add gelatine powder to the mutton soup, stir evenly and heat until the gelatine powder melts.
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Pour into a crisper lined with mutton to cool, then refrigerate until solid.
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Cut into small pieces.
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Finished product.
