Scallop and radish ball soup

1. The dried scallop and radish ball soup is made of radish that smoothes qi and digestion, relieves cough and phlegm, removes annoyance and salivation, dissipates blood stasis and detoxifies, cools and quench thirst, and is made of dried scallops, a delicious seafood product that nourishes yin and nourishes.
2. Whether from the perspective of nutrition and health care, or from the theoretical analysis of traditional Chinese medicine dietotherapy, radish can be used as a very beneficial product to the human body among vegetables.
3. When the two substances are combined, they have the effects of nourishing yin, resolving phlegm and relieving cough, and smoothing qi and digestion.

Recipe Recommendations

white radish 500 grams
scallops 25 grams
cooking wine 10 grams
green onions 5 grams
Jiang 5 grams
salt 3 grams
MSG 2 grams

original
steamed
half an hour
ordinary

Steps for Scallop and radish ball soup

Wash the scallops, steam them, and set aside.

Wash the ginger and shallots, slice the ginger and cut the shallots into sections.

Rinse the white radish, scrape the skin, and use a knife to cut it into 12 uniform balls.

Put the radish balls into a boiling water pot and blanch them slightly, then drain them in cold water and shower.

Take a small bowl, place the steamed scallops on the bottom of the bowl, with radish balls on top, add cooking wine, refined salt, monosodium glutamate, chicken clear soup and the original soup of steamed scallops, add spring onion segments and ginger slices, and steam for half an hour.

Remove the steamed radish balls and scallops, pick up the onions and ginger, and pour the soup into the pan.

Turn the scallops and radish balls over and place them in a large soup bowl.

Heat the original soup pot, pour in the chicken clear soup and cook.

After boiling, skim off the floating foam, add refined salt and monosodium glutamate, adjust the taste, and slowly pour into a large soup basin.