Recipe: Cucurbit (night flowering) scallop (scallop) soup

Home Cooking Recipe: Cucurbit (night flowering) scallop (scallop) soup

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the scallops and soak for 1 hour with rice wine ginger.

    Wash the scallops and soak for 1 hour with rice wine ginger.

  2. Home Cooking Recipe: Pour water into a small milk pot and bring to a boil.

    Pour water into a small milk pot and bring to a boil.

  3. Home Cooking Recipe: Scallops and simmer for 20 minutes

    Scallops and simmer for 20 minutes

  4. Home Cooking Recipe: Peel melon peeling

    Peel melon peeling

  5. Home Cooking Recipe: Pour into the pan and cook until it is clear and soft.

    Pour into the pan and cook until it is clear and soft.

  6. Home Cooking Recipe: If there is too much water, it will be dried until it can hold 5 small bowls. (More can not drink and waste), season with salt, don't be too salty (scallops have salty taste), don't mind sugar can add a few sugar hanging Fresh.

    If there is too much water, it will be dried until it can hold 5 small bowls. (More can not drink and waste), season with salt, don't be too salty (scallops have salty taste), don't mind sugar can add a few sugar hanging Fresh.

  7. Home Cooking Recipe: Ditch milk soup 芡 (thin 芡) is very thin and thin, I use too white powder, the hook is more transparent. Sprinkle a few chopped green onions and decorate it. Super easy!

    Ditch milk soup 芡 (thin 芡) is very thin and thin, I use too white powder, the hook is more transparent. Sprinkle a few chopped green onions and decorate it. Super easy!

  8. Home Cooking Recipe: By the way, the scallops are made of melon, the difference is that after steaming the scallops, the scallops and the melons are added to the wok, and the melon is cooked until the melon is transparent. After the seasoning with salt, the melon is drained and fished out. The remaining soup ditch glaze is poured on the melon and sprinkled with a few onions.

    By the way, the scallops are made of melon, the difference is that after steaming the scallops, the scallops and the melons are added to the wok, and the melon is cooked until the melon is transparent. After the seasoning with salt, the melon is drained and fished out. The remaining soup ditch glaze is poured on the melon and sprinkled with a few onions.

Tips:

These two dishes are simple and oil-free, perfect for dinner last summer.


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