Seafood melon soup
By VicentaLakin
The rainbow, the name of our north, the name of the south, the mouth, the mussels. The flesh is tender, fat and nutritious. Plus a melon, sweetness is not greasy。
Recipe Recommendations
- winter melon 80 grams
- haihong appropriate amount
- pakchoi 30 grams
- chopped green onion a little
- salt 1 scoop
- broth 300 ml
- salty and fresh
- cook
- ten minutes
- simple
Steps for Seafood melon soup
1
Wintermelon washes, shaves, slices. The cabbage wash, the water, the cut
2
The rainbow is washed, the water is evaporated to eight maturity levels, and meat is taken (the soft shell inside also tastes like crabs). They can also wash their mouths, boil their shells in soup, take longer, wash each other's shells, and have poor salinity。
3
In the case of Tonga, water, salt and onions are suitable and boiled and put into winter melons until they reach the age of eight. I used the high soup of chicken soup, and I made it frozen in the fridge, so I could keep it for two months. If there's no soup, salt with fresh water, smoke, chicken powder, too. Or with a tasting soup。
4
Good cabbage. Ten seconds
5
Turn off the fire, lower the mouth and boil it with the rest of the temperature. Don't put it too early. It'll shrunk over the meat and affect the tasteSeafood melon soup Make Tips
1. In the middle of the rainbow, there is a single foothold that is to be taken off. 2. If the winter melon is not boiled in complete transparency, it is too soft to taste。