Oil-free melon soup
By VicentaLakin
Toads, in Aoshima, call it gargoyle, in the south, are really a very common seafood in Qingdao. We take meat for soup, keep the smell warm, and this soup can also be used as a maternal milk soup。
Recipe Recommendations
- clams 500G
- winter melon 250g
- coriander a little
- onion a
- Jiang a
- salt appropriate amount
- eggs a
Steps for Oil-free melon soup
1
The clams that were bought were spat and washed with water
2
Put the steam pot on water, put the tumble, put the clam on the tumble, put the ginger onions
3
Fire evaporates for 5 to 10 minutes, and if you see a clam opening, pick it up
4
And the opening clams are laid cold in the bowl, and when they are cool, they take out the clams, and the water in the steaming pot, after the slag has settled, pour out clear soup to be used
5
Wintermelons go to skin, seeds, wash, slice, eggs scattered
6
Another pot pours into the clear clam soup, the fire burns, the winter melons burns
7
It's a little translucent until winter; it pours into clams and boils
8
In the egg fluid, boil
9
At this point, the flavors, a small amount of salt, the fragrances are put in, a little fragrance, and they appear。