Chinese Food
Scallop and white gourd soup
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The summer in the south of the Yangtze River seems to be the winter melon show. It's cheap and cool. It's all for life. Who can say that he doesn't love the white jade pearls produced by the tiles, but his mind leaps to the magic of turning the dried scallops into rotten ones. He doesn't give a single taste to condense a good soup, watch the color, sip the soup, and spend the time in Ningxia?
Cooking ingredients
Cooking Steps
Step1:Dry scallops with warm water. Steam with a little cooking wine for 30 minute
Step2:Remove the skin and seeds of winter melon. Dig out the round bal
Step3:Peel the carrots. Dig out the little round balls
Step4:Steam dried scallops to cool. Tear them into sil
Step5:In the oil pan, stir fry the shredded ginger, then pour in the dried scallops and carrot balls. Add the juice of steamed scallops
Step6:Put in the wax gourd ball and the stir fried dried carrot and Beth in the stew pot. Add water and boil over high heat. Turn to low heat and simmer for another 15 minute
Cooking tips:1. Dry scallops need to be soaked in warm water for more than half an hour. Wet scallops can be steamed directly. 2. It's easier for carrots to cook first and then dig the ball. If they don't cook, the membership fees should be more vigorous. 3. Carrots should not be used as ingredients. They have nutrition only after being fried with oil. 4. Don't use too much oil. In order to avoid losing the clarity of the soup. 5. Salt depends on the situation. My wet scallops don't have hair. So the saltiness of scallops is just the right way to cook the soup There are skills for delicious food.
