#挑战30天在头条写日记#时间如流水一样, has entered April, officially entered the warm spring season, after the Qingming solar term are sunny, the temperature will rise to double digits, our spleen and stomach are not in harmony, metabolism is accelerated, this time needs to be properly tonified, usually drink more soup. Southerners drink soup, like to pay attention to the original taste, all kinds of seafood can make soup, today is ready to use winter melon and white shellfish to make a soup - winter melon and white shell soup, simply cook a pot, the soup is very delicious, hurry up to learn. Drink soup in spring, smart people often drink this soup, the soup is delicious, nutritious and easy to digest, don't know how to eat.
【The specific method of winter melon and white shellfish soup】
Ingredients: choose a large piece of old winter melon (old winter melon is a particularly cheap low-fat vegetable, high water and amino acid content, very sweet taste, vegetarian stir-fried, braised or boiled soup, but be sure to buy old winter melon), fresh white shellfish is a pound (white shell is a common seafood, the shell is white, the texture is very clear, the meat is very fat, suitable for stir-frying or boiling soup, but it must be cleaned), a few fresh chives, a number of cooking wine, a large piece of ginger, a little salt, half a spoon of extremely fresh flavor, a little pepper and chicken essence, and other condiments。
The specific production process:
Step 1: Buy winter melon, white shellfish and other ingredients in advance, first remove the skin of the old winter melon, remove the gourd of the winter melon, clean it repeatedly, cut it into slices of the same thickness, and soak it in water to prevent the loss of nutrients from the winter melon.
Step 2: Peel the ginger first, cut it into some thin slices, wash the chives and cut them into green onion segments, put the white shellfish in a container, add an appropriate amount of salt and water, let the seafood automatically open its mouth, spit out a part of the sediment, and change the water several times until the water becomes clear.
Step 3: Add an appropriate amount of water to the pot, be sure to boil the white shellfish under cold water, pour in the white shell blanching water, add a few spoons of cooking wine to remove the fishy, throw in the green onion and ginger slices, blanch the white shellfish, let the mouth open, and rinse it with warm water.
Step 4: Heat the bottom of the pot slowly, add a little cooking oil, add green onions and ginger shreds, pour in winter melon slices, and stir-fry quickly with a spatula.
Step 5: Add an appropriate amount of water to boil, boil for about 3 minutes, add the blanched white shellfish, until the white shellfish boils open, and the seafood is basically cooked.
Step 6: You can also throw in some wolfberries, add half a spoon of extremely fresh flavor, add chicken essence and salt, and finally add a little white pepper, throw in some green onions to decorate, turn off the heat and serve, this winter melon and white shellfish soup is completed.
Tips for making winter melon and white shellfish soup:
First of all, buy ingredients that are fresh. Winter melon should choose one with smooth skin, no spots, and firm flesh, while white shellfish should choose one with closed shell, no peculiar smell, and bright color. The soup made with such ingredients will be delicious and delicious.
Secondly, the handling of winter melon is also crucial. After peeling and removing the seeds, cut the winter melon into pieces of appropriate size. This not only ensures that the winter melon can fully absorb the soup when it is cooked, but also makes the taste of the winter melon more delicate.
Next is the step of boiling the soup. Soak the scallops in salted water and blanch them in boiling water to remove sand and odors. Then, put the processed winter melon pieces and the white scallops into the pot and add an appropriate amount of water. It should be noted here that the amount of water added should be adjusted according to the actual situation to ensure that the soup is not too thin or rich.
In the process of cooking soup, it is also important to control the heat. Generally, the soup is boiled over high heat first, then reduced to low heat and simmered slowly. This not only ensures that the winter melon and white shellfish are fully cooked, but also makes the soup more rich and mellow.
In addition, in order to make the winter melon and white shellfish soup more delicious, you can also add some seasoning when cooking the soup. For example, you can add an appropriate amount of salt and pepper to enhance the flavor, and you can also add some ginger slices and green onions to enhance the flavor. However, be careful to use a moderate amount of seasoning so as not to mask the flavor of the ingredients themselves.
Finally, when the winter melon and white scallops are almost cooked, it's time to turn off the heat. At this time, a bowl of winter melon and white shellfish soup with good color and fragrance is completed. Sprinkle with some chopped green onion or coriander leaves as a garnish to add color and enhance the taste.
Do you have any cooking skills for this winter melon and white shellfish soup? (The pictures in the article are all from the Internet)