In the hot summer, in Cantonese cuisine, wax gourd is often used to make dishes. For example, winter melon cups, winter melon soup, stewed winter velvet, steamed winter melon with seafood, etc. are all very common. The method is exquisite and the materials are well-selected. Although it is an ordinary wax gourd, after careful cooking, it is a high-end exquisite dish!
Today, we made a "Yao Zhu Tang Stewed with Winter Fry". Although the method is very simple, the taste is very delicious. The main productions are as follows;
Stewed with winter minced rice dumplings in soup with Yao Zhu
Recipe Recommendations
- winter melon 300 grams
- scallops 15 grams
- shangtang 500ml
- water starch appropriate amount
- salt 2 grams
- white pepper a little
- yellow wine 10 grams
- scallion a little
- salty and fresh
- braised
- ten minutes
- simple
Steps for Stewed with winter minced rice dumplings in soup with Yao Zhu
1
First use a vegetable wipe to shred the winter melon.
2
Use a little soup and rice wine to steam the yasu pillars and twist them into shredded silk.
3
Pour the soup into the pan.
4
Pour in the shredded Yao Zhu.
5
Add a few drops of Shaoxing wine.
6
Sprinkle with a little white pepper.
7
Pour in the winter melon paste and bring to a boil.
8
Season with salt first.
9
Thrust with water starch.
10
After the sauce is gelatinized, sprinkle with a little onion oil and serve.
11
Pour the winter velvet soup into the soup basin and serve it on the table.Stewed with winter minced rice dumplings in soup with Yao Zhu Make Tips
Characteristics of this soup: elegant color, a faint fragrance, delicious soup, and easy to make. Warm tips: 1. Choose high-quality scallops or scallops to make this soup will taste very delicious. It is not recommended to use inferior shredded scallops. 2. When steaming the Yao Zhu, put a little rice wine, onions and ginger in it, add a proper amount of soup or water, place it on the cage and steam for 15 minutes, then let it cool and rub it into pieces. 3. If you use the soup, you don't have to add MSG or chicken powder. The savory flavor of the soup and the aroma of the Yao Zhu are completely enough. 4. If you don't have scallops and scallops in the family, you can also use better peeled sea rice to make seafood winter soup. The taste is good and the price is cheap. One of the soups in this Cantonese cuisine banquet with a large amount of fried spoonfuls,"Stewed with Winter Fry", is ready. This soup is simple and easy to make and tastes delicious. This soup is not only delicious, but also has the effect of dispelling dampness, lowering heat, warming the kidneys and appetizing appetite. It is a carefully selected high-quality ingredient with the same origin as medicine. It is a good soup suitable for drinking in summer for friends to refer to!