Hakkaido pumpkin seafood soup 北海道南瓜海鮮湯

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Chinese and english recipe/ instructions below :

完成大約 3 湯碗北海道南瓜海鮮湯

材料:

1. 大約共 270 克 = 9. 524 oz, 海鮮, 1 絛魚柳, 7 只中蝦, 1 條小墨魚, 9 個巳熟青口肉, 3 個帶子
2. 大約 400 克 = 14.11 oz, 北海道南瓜肉
3. 3 紅蔥頭
4. 2 粒蒜頭
5. 3 片薑
6. 800 ml = 27 fl oz, 水
7. 10 克 = 2 茶匙牛油
8. 100 克 = 3, 530 oz, 鮮忌廉
9. 少許胡椒粉

海鮮醃料:

1. 1/4 茶匙糖
2. 1/4 茶匙鹽
3. 1 1/2 茶匙白酒
4. 1 茶匙豆粉

打獻:

1. 5 茶匙豆粉
2. 6 茶匙豆水

淋面:

1. 1 茶匙鮮忌廉
2. 一些香芫茜

Around 3 big bowls Hakkaido pumpkin seafood soup

Ingredients:

around 270 grams = 9. 524 oz, seafood,
1 piece white fish fillet,
7 medium sized shrimps,
1 small cuttlefish,
9 cooked mussells,
3 scallops

around 400 grams = 14. 11 oz, peeled and seeded hokkaido pumkin

3 shallots
2 garlic cloves
3 ginger slices
800 ml = 27 fl oz, water
10 grams = 2 tsp butter
100 grams = 5. 30 oz, fresh cream
a pinch of pepper
seafood marinade:

1. 1/4 tsp sugar
2. 1/4 tsp salt
3. 1 1/2 tsp white wine
4. 1 tsp corn starch

make a thickener:

1. 5 tsp corn starch
2. 6 tsp water

garnish:

1. 1 tsp fresh cream
2. some coriander

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