Sea Rice and Winter Melon Soup
1.
Peel the winter melon, use a thicker knife, and remove the crust thoroughly
2.
Dig out the flesh and seeds
3.
Change the knife into thin slices
4.
Coriander cut into small pieces
5.
Beat the eggs and set aside
6.
Heat the wok, add two spoons of vegetable oil, add sea rice, and fry on low heat for fragrant and crispy.
Frying sea rice first can stimulate the fragrance better, and at the same time remove the fishy, the soup will be whiter. The principle is the same as the stewed crucian carp soup.
7.
Add chopped green onion and sauté
8.
Boiled water must be used when you pour in the right amount of boiling water, cold water will hold back the scent of the fried
9.
Add the winter melon slices, bring to a boil on high heat, turn to medium and low heat and cook for 8 minutes
10.
Cook until the winter melon is soft and transparent, and the soup turns white
11.
Add some salt to taste.
Because there is sea rice, there is no need to add MSG
12.
Slowly pour in the beaten eggs, and slowly push with a spoon while pouring, to form a beautiful egg flower
13.
Turn off the heat and add 5 drops of sesame oil
14.
Sprinkle in the coriander segments and gently push evenly
15.
Put it in a soup bowl and garnish with coriander leaves
Tips:
Winter melon is soft and delicious, the soup is rich in flavor, low in salt and oil, healthy and nutritious.
Precautions:
1. The skin of winter melon must be cleaned, otherwise the taste will be hard;
2. When frying sea rice, put it in the pot with cold oil and fry slowly on low heat;
3. Make sure to use boiling water to make the soup.
