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IIngredients
4 okra
1/2 zucchini
1/4 bunch broccoli
4 small tomatoes
4 young corn cobs
2 1/2 teaspoons granulated consomme soup
1/2 teaspoon salt
18 g powdered gelatin
350 ml water
Recipe
1) Cut zucchini into 6 equal pieces lengthwise. 2) Peel okra, slice into pieces with a pinch of salt, and rinse thoroughly.
2) Peel okra, slice with a pinch of salt, and wash quickly.
3) Cut broccoli stems into short strips and divide into small bunches.
4) Add 1% salt to boiling water, boil okra for 1 minute and 30 seconds, boil young corn, zucchini and broccoli for 1 minute, and cool in iced water. After that, wipe off the water thoroughly.
5) In a small saucepan, mix all seasonings except gelatin powder with water and heat. (6) Before the mixture comes to a boil, turn off the heat, add the powdered gelatin and stir well to dissolve. Cool the mixture while stirring until it thickens lightly.
6) Line a large mold with plastic wrap and pour about 3 tablespoons of 5) into the mold. Arrange okra and young corn alternately at the bottom.
7) Arrange broccoli and small tomatoes, placing them in a manner that eliminates gaps.
8) Pour the remaining gelatin solution over the zucchini, turning them upside down, and let them harden in the refrigerator for 4 hours.
9) Pull the entire piece of plastic wrap out of the pound cake mold and remove it upside down onto a cutting board. Gently peel off the plastic wrap and cut into 2 cm thick slices. Serve with mustard if desired.
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