[cantonese Cuisine] Scallops and Melon Pot

Name: [cantonese Cuisine] Scallops and Melon Pot
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 lines Zucchini; 600g Sandwich meat; 30g Scallops; 30g Fried pork skin; 1 can Canned chicken soup; Some chopped green onion; 1/4 teaspoon salt; 1 teaspoon Cooking Wine; 1.5 teaspoons Cornstarch; 1 teaspoon Soy sauce

by elmonte

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Chiehqua, also known as Maogua, is a variant of winter melon, which is native to southern China. Both old melon and tender melon can be eaten. It is a kind of melon with rich nutrition and delicious taste. It is suitable for fried food and soup. The tender melon meat is smooth and light, and the tender melon is better for cooking. Chit quat is low in sodium and fat in melons and vegetables, so eating it regularly can play a role in weight loss. Chiehqua has the effects of clearing heat, clearing heat, detoxification, diuresis, and reducing swelling. It also has a certain auxiliary effect on the treatment of kidney disease, edema, and diabetes.
Claypot dishes are more famous in Cantonese cuisine. Today, this scallop and zucchini pot is both a vegetable and a soup. It is fresh and delicious. It is our home cooking this season. I hope you all like it too. "

[cantonese Cuisine] Scallops and Melon Pot

1. Soak the bamboo fungus with water, remove the pedicle, and clean it.

[cantonese Cuisine] Scallops and Melon Pot recipe

2. Fried pork skin (also called floating skin) is soaked in water to soften, washed several times, and degreasing.

3. Soak the scallops in warm water to soften. (Don't pour out the soaked water.)

4. Use a knife to chop the sandwich meat into a puree, add the seasonings and mix well, add 2 tablespoons of water in portions and stir in a clockwise direction.