☀️ If you use scallops: Soak the scallops in warm water for 2 hours in advance, then steam them for about 40 minutes on the pan, shred them by hand, and still soak in the water when steaming the scallops. ☀️If you use the seaweed: wash the seaweed, add some water to boil, turn off the fire, cover the lid for a half an hour, the rice is softened, then shred the jelly with your hands, still in the boiled sea The water in the rice is reserved.
The time of the jellyfish is just used to treat the melon: the melon is peeled and cut into 3~5mm thick slices (you can cut it into round pieces if you want to look good, but it is wasteful, I just cut the square.)
Put the oil on the bottom of the pot (slightly a little more), put the cold oil into the melon slices, stir fry over low heat. Note: It must be a small fire! Cool oil! This winter melon will not be fired yellow! About 2 minutes, the melon is slightly translucent and fished out. This process is called: oil immersion
While we are immersed in melon, make a pot of boiling water, put the oil-soaked melon into the boiling water and remove it.
Add a small amount of oil to the bottom of the pot and add chopped green onion.
Put the processed melon slices into the pot.
Add salt, white pepper and soy sauce, add a small amount of water to boil, and boil a spoonful of soup after the water is opened.
The broth is placed in a bowl of scallops (sea rice) for later use.
Grow the melon in the pot
Then put it into the plate and try to level it down.
Pour the scallops (sea rice) into the pot with the soup, knead the pot, pour a few drops of sesame oil, and turn off the heat.
It’s OK to pour over the melon.
1, melon slices should not be too thin, must be 3 ~ 5mm. 2, must be a small fire oil, oil soaked melon. 3, the above two points are very important, is the key to doing this dish!