Scallop, Winter Melon, Corn Soup
1.
Ingredients: 30 grams of scallops, 200 grams of winter melon, 100 grams of fresh corn kernels, appropriate amount of water, a little salt, and a little chopped green onion
2.
Wash the scallops and soak them with water,
3.
Tear up and set aside.
4.
Wash and peel the winter melon, cut into small pieces, and set aside.
5.
Wash the corn kernels, pour it into the food processor, add water,
6.
Beat into corn steep liquor and set aside.
7.
Put the shredded scallops into the pot, add water, boil with Wuhuo, and simmer for 20 minutes.
8.
Pour in the winter melon diced and cook.
9.
Pour the corn steep liquor,
10.
Stir while cooking,
11.
Remove from heat when cooked and season with a little salt.
12.
Serving, sprinkle a little green onion on the surface.
Tips:
You can use corn flakes/corn flour instead of fresh corn kernels.
After adding the corn syrup, keep stirring to prevent splashing and sticking to the bottom of the pan.
It is convenient to cut winter melon into small pieces and it is easier to ripen.