Cantonese Seafood Winter Melon Cup
1.
Soak the clams and flower beetles in salt water in advance, and spit out the sand for 20 to 30 minutes. If the time is too long, they will die and produce peculiar smells. Wash them well and set aside.
Remove the white shrimp from the shrimp thread, cut the shrimp silk with scissors, the shrimp gun, and the shrimp legs. Wash and set aside.
Soak the lotus seeds and small mushrooms in advance.
The white part of the winter melon is dug out and cut into pieces for later use. Whether the winter melon cup is cut into gears is determined by yourself.
Dice carrots and cut ginger slices into diamonds for later use.
2.
Raise the pan and heat the oil, fry the prawns, add a little cooking wine to remove the peculiar smell during the frying process, fry them and remove them for later use.
3.
Pour the ginger slices into the prawn oil left by the fried prawns until fragrant, add the clams and stir fry, add the cooking wine to remove the fishy smell. Then pour in boiling water and cook the broth. Remember to add boiling water. The color of the soup will turn white and the clam meat can easily fall off. Cook for about 7-8 minutes on medium-high heat. The amount of water is determined according to the capacity of the winter melon cup.
4.
Remove the clam shells and leave the clam meat in the broth. The clam meat that has not fallen off can be picked out manually. Add winter melon cubes, shiitake mushrooms, diced carrots, lotus seeds, etc. to the stock after removing the clam shells, add salt, sugar, Season chicken essence, pepper, cooking wine and cook for 2-3 minutes.
5.
Add the boiled stock to the winter melon pot, and top with the flower beetle and white shrimp. Cover the cup of winter melon with a bowl or heat-resistant plastic wrap. (If you use plastic wrap, remember to make some holes in the film with a toothpick). The main purpose of the seal is to prevent the water vapor from diluting the soup.
6.
Steam and stew in water for 30 minutes before serving. Sprinkle with chopped green onion.
Tips:
1. This is a simple version of winter melon cup, suitable for home production. If you add dry ingredients such as scallops, diced ham, and winter bamboo shoots, you need to steam for two hours. The simple version is steamed for half an hour and it is delicious.
2. The restaurant did not add winter melon cubes, but because of the winter melon cup, the taste of winter melon is everywhere. When you make it yourself, you can increase or decrease it according to the size of your own soup pot.
3. You must choose fresh clams and clams to ensure the freshness of the soup. If the quantity of seafood is small, you don't need to remove the fishy clams, just cook them directly in the pot.
