Clam and Winter Melon Soup
1.
Prepare the winter melon, clams, and coriander, wash them all and set aside.
2.
The clams are in a pot under cold water, heated on a high fire, and there is more water than the clams.
3.
Cook until all the clams are open, remove them immediately, pour the clam soup into a large bowl, clarify and set aside.
4.
Take out the cooked clams, as shown in the picture.
5.
Add some clam stock and wash the clam meat to avoid sand.
6.
Take out the washed clam meat and discard the soup for washing the clams. As shown in the figure, a lot of sediment is still washed out.
7.
When cooking clams, you can process winter melon at the same time. First, peel the winter melon and remove its flesh.
8.
Then cut into thin slices for later use.
9.
Add appropriate amount of vegetable oil to the pot, add green onion and sauté.
10.
Add the winter melon slices and stir fry until the winter melon becomes soft and slightly transparent.
11.
Add the remaining clam soup, pour it in slowly, and leave the "bowl bottom" behind, as shown in the picture, there is still a lot of mud and sand. Boil on high heat for 10 minutes until the winter melon is soft and transparent.
12.
Mince coriander.
13.
Knock the eggs into a bowl and use chopsticks to break them up.
14.
Just add the right amount of salt to the boiled winter melon soup, no need to add MSG.
15.
Add the clam meat before serving and stir well.
16.
Bring to a boil on high heat, pour in the egg liquid to form egg flowers and turn off the heat.
17.
Pour in a little sesame oil, stir evenly, and then take it out of the pot.
18.
Put it into a bowl and sprinkle a little coriander to finish.
Tips:
1. The clams can be fished out after they are cooked until they are open. Don't cook them too old;
2. The clam meat must be cleaned with the original soup;
3. The winter melon should be boiled for a longer time, until it is completely soft and rotten, and it melts in the mouth.
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