Braised Winter Mushroom with Scallop Soup

Name: Braised Winter Mushroom with Scallop Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Winter melon; 15g Scallops; 500ml Serve the soup; Some Water starch; 2g salt; a little White pepper; 10g Rice wine; a little Shallot oil

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In the hot summer, winter melon is often used to make dishes in Cantonese cuisine. For example, winter melon cup, winter melon soup, braised winter mushroom, steamed winter melon with seafood, etc., are all very common. The method is exquisite and well-selected. Although it is ordinary winter melon, after careful cooking, it is a top-grade exquisite delicacy!
Today, I made a "scallop soup with winter mushroom". The method is very simple, but the taste is very delicious. The main productions are as follows;"

Ingredients

300g Winter Melon
15g Scallops
500ml Serve The Soup
Some Water Starch
2g Salt
a little White Pepper
10g Rice Wine
a little Shallot Oil

Braised Winter Mushroom with Scallop Soup

1. First use a vegetable wipe to shred the winter melon.

Braised Winter Mushroom with Scallop Soup recipe

2. Steam the scallops with a little upper soup and rice wine and rub them into silk.

3. Pour the soup into the pot.

4. Pour the scallop silk.

5. Add a few drops of Shao wine.

6. Sprinkle a little white pepper.

7. Pour in the pureed winter melon and boil.

8. First adjust the taste with salt.

9. Thicken starch with water.

10. After the gorgon juice is gelatinized, sprinkle a little scallion oil on it and it will be out of the pot.

11. Put the winter mushroom soup in the soup bowl and serve.

Tips:
Features of this soup: elegant color, delicate fragrance, delicious soup, and easy to make.

Tips;

1. Choosing good quality scallops or small scallops to make this soup will taste very delicious. It is not recommended to use inferior scallops.

2. When steaming the scallops, put a little rice wine, green onions and ginger in it, add appropriate amount of soup or water, steam for 15 minutes, and then let it cool and crush it.

3. It is not necessary to add monosodium glutamate or chicken powder when using the upper soup. The umami taste of the soup and the aroma of scallops are enough.

4. If you don't have scallops and scallops in your family, you can use better peeled sea rice to make seafood winter mushroom soup, which tastes good and the price is cheap.

One of the soups in this Cantonese banquet with a large stir-fried spoon, "scallop soup with winter mushrooms" is ready. This soup is easy to make and delicious. This soup is not only delicious, but also serves as an appetizer to cool down the heat and warm the kidneys. It is a carefully selected high-quality food and medicine from the same source. It is a good soup suitable for summer drinking for your reference. !