Chinese Food
Solar eclipse | seafood and white gourd cup
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When you don't go out, stew. I may have been a Cantonese in my last life, because I love soup so much. Do you remember that I made a seafood and wax gourd cup in the big meal I took with my friends before? At that time, Lu Zi, who was from Guangdong Province, had a meal together. After a drink, his eyes were bright. He didn't care what he said. Just add it to the bowl. It can be said that this is probably the most delicious one I have ever done. The white gourd is sweet and refreshing. It neutralizes the warm saltiness of the seafood. The soup is thick and soft. No matter it's spoon or rice, it can make the soul excited. By the way, there is also a good mouth color for seafood and wax gourd cup. In fact, I didn't believe this before. But in the recent days when I was a little worried, I suddenly found that it was a reassuring power to put the good moral on the food. Come down with the heat. Your stomach is full. Your heart is hot.
Cooking ingredients
Cooking Steps
Step1:Wash the tail of a wax gourd and remove the seeds. Dig out the meat of the wax gourd. Use a knife to cut the edge of the wave. The container of the wax gourd cup is finished.
Step2:Cut the white gourd meat into small cubes. Cut 3 mushrooms into small cubes. Cut 50g ham into small cubes. Soak 20g shrimp and 30g scallops in warm water for 30 minutes. Wash 6 abalones and cut flower knives. Remove the heads and shells of 15 shrimps and open the back for use. Keep the heads of shrimps.
Step3:Heat the oil in a hot pot. Stir fry the shrimp head until the oil is out. Remove the shrimp head and discard it.
Step4:Add in the sea rice, scallop and ham, stir fry until fragrant. Add in the wax gourd and mushroom, stir fry until soft. Then pour in 1500ml hot water and simmer for 25 minutes.
Step5:When the soup is stewed to a white and thick state, add 30g green beans, treated shrimps and abalone. Cook until the shrimps are discolored. Turn off the heat.
Step6:Spoon the cooked seafood soup into the dug container of winter melon, and then put it into the boiling steamer. Steam over medium high heat for 15 minutes until the meat of winter melon becomes transparent. Turn off the fire. Finish the seafood and winter melon cup. *There is no need for extra salt. The saltiness of ham, scallops and sea rice is enough to taste.
Cooking tips:There are skills in making delicious dishes.
