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.
Ingredientsfor 2 people
-
- Winter melon
- Approximately 110g
-
- Chinese soup For pre-boiling
- Appropriate amount
-
- kelp For pre-boiling
- A little
-
- beef tendons Use pre-processed
- 100g
-
- Perfume
- 1 tablespoon
-
- Sakura Shrimp
- 20g
-
- Shaoxing wine
- 1 tablespoon
-
- Chinese soup
- 150cc
-
- salt
- 1/2 tsp
-
- Coarsely smelt black pepper
- A little
-
- Cilantro for topping
- A little
[PR]
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