[cantonese Cuisine] Scallops and Melon Pot

[cantonese Cuisine] Scallops and Melon Pot

by elmonte

4.9 (1)
Favorite
2

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. "

Ingredients

[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.

[cantonese Cuisine] Scallops and Melon Pot recipe

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

[cantonese Cuisine] Scallops and Melon Pot recipe

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.

[cantonese Cuisine] Scallops and Melon Pot recipe

5. Peel the zucchini, cut into 1.5-inch thick sections, scoop out the flesh of the melon with a small spoon, do not dig through the bottom.

[cantonese Cuisine] Scallops and Melon Pot recipe

6. Dry the fried pork rind and cut into small strips.

[cantonese Cuisine] Scallops and Melon Pot recipe

7. Squeeze the water from the bamboo fungus and cut into small pieces.

[cantonese Cuisine] Scallops and Melon Pot recipe

8. Spread the fried pork skin and bamboo fungus on the clay pot.

[cantonese Cuisine] Scallops and Melon Pot recipe

9. Use a small spoon to stuff the meat into the zucchini, and put a scallop (scallop) in the center.

[cantonese Cuisine] Scallops and Melon Pot recipe

10. Put the stuffed zucchini in the clay pot.

[cantonese Cuisine] Scallops and Melon Pot recipe

11. Pour the chicken broth and the water for soaking scallops, and then add the water. (The amount of water is only 2/3 of the clay pot.)

[cantonese Cuisine] Scallops and Melon Pot recipe

12. Bring to a boil, turn to medium-low heat and cook until the meat is cooked through.

[cantonese Cuisine] Scallops and Melon Pot recipe

13. Sprinkle with chopped green onion to decorate it.

[cantonese Cuisine] Scallops and Melon Pot recipe

14. The soup is delicious.

[cantonese Cuisine] Scallops and Melon Pot recipe

Tips:

1. The chicken soup has a salty taste, no need to add salt.

2. The zucchini has to be cooked softer to be more delicious.

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