Chinese Food
Fresh and refreshing soup of dried bamboo fungus, scallop and winter melon
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Scallops are delicate, delicious and nutritious. They can be called a pearl at the feast. They are also high-level tonics. Because of its flatness, it is suitable for anyone to eat. Wax gourd has the effect of clearing away heat and detoxification, diuresis and phlegm. It is suitable for chronic gastritis, heat stroke, high fever, dysuria, nephritis, coma and other diseases. Bamboo fungus has a high nutritional value. It is rich in crude protein, fat and many kinds of vitamins necessary for human body. Add a little bamboo fungus to the soup. It's delicious and has a delicate fragrance.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials.
Step2:Soak the scallops for half an hour after cleaning.
Step3:Soak the bamboo fungus in light salt water for half an hour.
Step4:Wash the wax gourd, remove the skin and seeds, and cut into small pieces.
Step5:Root and head off the soaked bamboo fungus. Cut the middle part into sections.
Step6:Add wax gourd and ginger into the pot. Add some water and boil.
Step7:Add in the thick soup and simmer for 20 minute
Step8:Put the scallops and bamboo fungus in the pot. Cook over low heat until the wax gourd is cooked (20 minutes). Turn off the heat and sprinkle with onion.
Cooking tips:Before cooking, soak the dried bamboo fungus in light salt water for 10 minutes. Cut off the mushroom cover (the closed end). At the same time, remove the flower part of the bamboo fungus (the mesh part. The flower is the place where the smell of the bamboo fungus is concentrated). Only keep the stem part. Otherwise, it will have a strange smell. No more salt. Scallops taste good. There are skills in making delicious dishes.
