Double Flower in Soup

Name: Double Flower in Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Broccoli; 250g scallop; 150g Cauliflower; 3g salt; 8g Sugar; 8ml Cooking Wine; 5g White pepper

by Jamie Pastoral

5.0 (1)

Favorite

44

Difficulty

Easy

Time

10m

Serving

3

This soup double flower uses broccoli and cauliflower, and uses scallops as the stock. A very delicious dish. Although my family doesn't like broccoli, the diners who like scallops really like this delicacy because of the freshness of scallops.

Ingredients

150g Broccoli
250g Scallop
150g Cauliflower
3g Salt

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8g Sugar

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8ml Cooking Wine

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5g White Pepper

Double Flower in Soup

1. Wash the scallops

2. Broccoli and cauliflower are broken into small flowers and washed

3. Broccoli and cauliflower are blanched in a pot of light oil and salt water

4. After blanching, remove and drain the water

5. Add a little oil to the wok and fry the scallops

6. Stir-fry with cooking wine

7. Add appropriate amount of water and stir fry with sugar

8. Stir fry with salt

9. Stir-fry with white pepper, turn off the heat

10. Put the drained double flower into a container,

11. Pour in the broth and enjoy

Tips:
1. Blanching the double flowers with light oil and salt water can give the double flowers some base flavor and reduce the loss of nutrients.
2. The soup is prepared according to personal preference.