Name: Winter Melon Seafood Boil
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 500g Winter melon; 20g shrimp; 40g Fish head; 35g mussels; 15g Pleurotus eryngii; 10g Soy sauce; 1000g Bonito broth; 10g Mirin; 10g Sake; 75g Chicken Essence

Winter Melon Seafood Boil

by Yunyun Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Gu Yu is the last solar term in spring, and summer is getting closer and closer. A refreshing winter melon seafood boiled with a refreshing and sweet taste is more suitable for the warmer weather. Winter melon has a weak taste, and the seafood is matched with it, and the umami taste can be more reflected and highlighted.

Winter Melon Seafood Boil

1. Peel the wax gourd and cut into trapezoidal pieces, put a knife on the wax gourd, sprinkle salt on the skin side up, and pickle out the water for about an hour, wash it, and set aside

2. Prepare the seafood, slice the pleurotus eryngii and set aside

3. Put bonito broth, mirin, sake, chicken bouillon, and light soy sauce in a pot and bring to a boil. Put the washed winter melon into the boiled broth, reduce the heat until soft, serve, and cool in ice water

4. Leave the juice of the winter melon, cook the seafood and pleurotus eryngii, simmer for 2 minutes, then take it out, and cool in ice water

5. Loading

Tips:
Winter melon must be marinated in advance, so that it will taste better and taste better. When cooking winter melon, be sure to cook it slowly.