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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Dry roast 20g of raw Job's tears in a wok over low heat until slightly golden.
local_fire_departmentLow heatWatch out
Dry roast raw Job's tears over low heat
high heat will easily burn them and release a bitter taste
Wash raw and cooked Job's tears and 2 dates with water, soak the dates for 10 minutes, soak the Job's tears for 30 minutes, then drain.
Watch out
Pregnant women should avoid consuming Job's tears, otherwise it may cause uterine contractions.
Wash 30g of cashews with water, soak for half an hour, then drain.
Watch out
Cashews must be thoroughly drained, otherwise water droplets will cause oil and water to splatter when added to the pot.
Be careful not to get scalded when soaking and peeling chestnuts in boiling water; it is recommended to wear heat-resistant gloves or wait for the water temperature to drop slightly.
Wash 10 chestnuts with inner skin, soak in hot water for 5 minutes to help peel, try peeling, if it is still difficult, soak in hot water for another 2 to 3 minutes before peeling.
Watch out
Chestnuts must be soaked in hot water and peeled while hot
once cooled, the outer skin tightens and becomes extremely difficult to peel
Wash and soften 2 pieces of dried tangerine peel, then scrape off the white pith with a knife, and keep the soaking water for later use.
Watch out
The white pith of the tangerine peel must be thoroughly scraped off, otherwise the resulting soup will have a bitter taste.
When cutting winter melon with a sharp knife, make sure to hold the winter melon steady with your fingers to avoid the knife slipping and causing cuts.
Wash 631g of winter melon. Since it is boiled with the skin on, you must thoroughly scrub the entire winter melon skin with a scouring sponge, then cut out the pulp and seeds to keep for later use, and finally cut the winter melon flesh and skin into uniform chunks.
Watch out
The winter melon skin must be thoroughly scrubbed with a scouring sponge, otherwise residual dirt will affect the hygiene of the soup.
Keep your fingers away from sharp edges when using a peeler and knife to avoid cuts.
Wash 1 carrot, peel it, and cut it into uniform chunks.
Watch out
Cut the carrot into uniform chunks, otherwise some will become overly mushy while others remain undercooked during boiling.
When moving the soup pot filled with boiling hot soup, you must wear heat-resistant gloves or use insulated pads, and be careful of high-temperature steam and boiling water scalds.
Put all prepared ingredients (winter melon, raw Job's tears, cooked Job's tears, dates, cashews, chestnuts, carrot, tangerine peel, and its soaking water) into the soup pot, add 1.5L of water, and bring to a boil over high heat. Once boiling, turn to low heat, cover the pot, and simmer for 1.5 hours before turning off the heat. Finally, add a little salt to taste.
local_fire_departmentHigh heat then low heatWatch out
Once boiling, you must switch to low heat to simmer, otherwise the water will evaporate too quickly, resulting in insufficient soup volume and a weak flavor.
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