Braised winter melon and scallops
The collagen in scallops helps to keep your skin plump. The juice from canned scallops is rich in umami, so we recommend using them in soup
How to make it
1
Peel the winter melon and remove the pith, boil it until it is soft enough to pierce with a bamboo skewer, then cut it into irregular pieces
2
Lightly wash the dried shrimp and soak them in Shaoxing wine overnight. Break up the canned boiled scallops by hand beforehand
3
Heat 1 tablespoon of scallion oil in a frying pan and fry the ginger, dried shrimp, and scallops
4
Once the ginger is fragrant, add the winter melon, sake, Chinese soup, and juice from the canned scallops, cover, and simmer
5
Once the flavor has soaked into the winter melon, thicken it with water-dissolved potato starch, and season with salt, sugar, and scallion oil to finish
Ingredients for 2 people
-
- the winter melon until a bamboo skewer can be inserted.
- 100g
-
[Dried shrimp marinated in Shaoxing wine]
- Dried shrimp
- 5g
-
- Shaoxing wine
- 1 tablespoon
-
- You can also use green onion oil
- 1 tablespoon
-
- Chop ginger
- 1 tsp
-
- Canned boiled scallops, loosen by hand beforehand
- 50g
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- Water-soluble potato starch for finishing
- 1 tsp
-
- For salt
- Small amount
-
- For sugar
- Small amount
-
- For finishing on scallions
- 1 tsp
[PR]
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