Creamed winter melon and scallops
If you pre-boil winter melon, you can use it in a variety of dishes. It's delicious whether you eat it hot or chill it in the refrigerator
How to make it
1
Peel the winter melon, cut it into blocks, and boil it in Chinese soup with kelp for about 30 minutes. Then leave at room temperature and cook with the residual heat.
2
Thinly slice the winter melon and arrange it on a plate. Place the shredded scallops on top, drizzle with scallion oil and salt, cover with plastic wrap, and microwave. Once the whole dish is heated through, it's ready
3
Put the seasonings (A) into a pot and bring to a boil. Reduce the heat and add the water-dissolved potato starch. Once it thickens, remove from the heat
4
Pour the cream (3) over the drained winter melon to finish
Ingredientsfor 2 people
-
- Winter melon
- Approximately 150g
-
- Chinese soup For pre-boiling
- Appropriate amount
-
- kelp For pre-boiling
- Appropriate amount
-
- Scallops
- 1 piece
-
- Scallion oil
- 1 tablespoon
-
- salt
- A little
-
[A]
- Chinese soup
- 100cc
-
- milk
- 100cc
-
- Fresh cream
- 50cc
-
- salt
- 1/4 tsp
-
- sugar
- 1/2 tsp
-
- Water-soluble potato starch
- A little
[PR]
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