Seafood Cantaloupe Cup
1.
Peel the cantaloupe, remove the top pedicle, take out the middle seed from the opening, empty the inside and make it into a container. Ha opened the lid.
2.
Peel the snake fruit and cut it with a V-shaped flower knife. Place it around the melon, cut the carrot into diamond-shaped slices, and break the broccoli into small flowers.
3.
Shrimp and fresh shells are marinated with sage white wine, put a little egg white, water starch sizing, and freeze for 15 minutes (must be frozen, or desizing when not scratching)
4.
Fill the pot with water. oil. Blanch the broccoli with salt and let it cool. Tear the crab sticks into filaments and set aside.
5.
Put olive oil in the pan, heat the pan with warm oil and spread the scallops and shrimps until they are cooked, remove the oil, and remove the carrot slices slightly.
6.
Leave the bottom of the pot in oil and stir fragrant onion, minced garlic, add the smooth shrimp, fresh scallops, carrot slices, pepper, crab sticks, and broccoli.
7.
Put the mixed seafood back into the cantaloupe cup, and you can serve it. It's so pretty---it's still a bit like an instant noodle bucket haha.
