Drink hot soup in autumn and winter, seafood and winter melon pot, and it is very simple and tasteful
Beautiful soup is the best food to alleviate the chill in autumn and winter, and a bowl of hot soup will dispel the chill. Especially in Guangdong, the soup on the dinner table is more common than the water of daily life, the taste of soup is also very different, the simplest ingredients can have a delicious taste through the test of time, and a stew cup seems to be able to hold the whole world. The method of making soup is very simple, but each raw material is very exquisite, taking into account the taste and nutrition, but also pay attention to the combination of various ingredients, so that the stew can be called a good soup, and winter melon is a more popular ingredient. First of all, the taste of winter melon is very light, with a variety of ingredients will not lose the taste of ingredients, and winter melon itself has a very good fat dissolving effect, even with meat will not provide too much, very suitable for people who are afraid of fat to eat, if you are very prone to edema physique, winter melon is also a very good tool to reduce swelling.
Winter melon as a soft glutinous, fat-free weight loss products, often used as a stew of soup materials, and will also be paired with a variety of ingredients, which with the winter melon with the best match is the seafood category, first of all, the seafood itself is relatively high salt content, eat more easy to edema, but the winter melon itself can reduce swelling, very good to avoid this situation, plus winter melon will not affect the umami taste of seafood, but also can cover the fishy taste of seafood, so that the overall soup is clear and salty, it can be said that this golden collocation is being widely used. In fact, in addition to the winter melon meat can be stewed soup, the winter melon itself is also a very distinctive container, which only needs a little preparation to become a delicious and beautiful delicacy.
Seafood winter melon cup
Ingredients: 1/2 winter melon, 3 mushrooms, 50g diced ham, 20g dried shrimp, 30g dried scallop meat, 6 abalone (dried abalone), 1/2 kg of shrimp, 30g of green beans.
Cooking steps:
Step 1: Wash the skin of the purchased winter melon, dig out the winter melon seeds and winter melon meat, throw away the winter melon seeds, and put the winter melon meat in a container for later. The hollowed out winter melon is carved with a knife and lace for later use.
Step 2: Cut the removed winter melon meat into cubes for later, shiitake mushrooms into cubes for later, dried shrimp and dried scallop meat in advance with warm water to soften, if it is dried abalone also soaked in advance, ki wai shrimp to pick the shrimp line for later.
Step 3: Heat the oil, put the shrimp head into the pan and stir-fry continuously, fry until the oil turns red, and fish out the shrimp head.
Step 4: Add shrimp, scallops and ham to the sautéed shrimp oil, add the chopped diced winter melon and mushrooms and stir-fry until the winter melon meat becomes soft, pour in the water that has not been over the ingredients, boil the water and cook for about half an hour.
Step 5: Cook until the soup changes color, add the processed prawns, abalone and green beans and cook until all the ingredients are ripe.
Step 6: Put the cooked soup into a winter melon container and steam the whole winter melon until the meat becomes transparent.
Tips:
1. The size of the winter melon can be selected by yourself, it is best to choose a winter melon with a uniform shape, so that it is convenient to cook again.
2. Shrimp oil is the key to whether the whole soup is rich or not, and it must be fried in advance.
3. Because dried shrimp, scallops and ham are already seasoned, people with light mouths do not need to add salt.