Winter melon and beef tendon soup
Winter melons have the effect of cooling the body, so they are recommended for summers where heat stroke is likely to occur. It's easier to use beef tendons that have already been prepared.
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
Put a frying pan with balm on high heat, add the cherry shrimp and fry. Once the aroma comes out, add Shaoxing wine and chicken soup and bring to a boil.
3
Add the diced winter melon and bite-sized beef tendon and simmer. Add salt and coarsely smelt black pepper to taste.
4
Remove from the heat and serve in a bowl. Topped with cilantro if desired and complete.
Ingredients for 2 people
-
- Winter melon
- Approximately 110g
-
- Chinese soup for boiling
- Appropriate amount
-
- For boiling kelp
- A little
-
- Uses pre-treated beef tendon
- 100g
-
- Perfume
- 1 tablespoon
-
- Sakura Shrimp
- 20g
-
- Shaoxing wine
- 1 tablespoon
-
- Chinese soup
- 150cc
-
- salt
- 1/2 tsp
-
- Coarsely smelt black pepper
- A little
-
- For chopsticks
- A little
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Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
