Wax gourd is very suitable for soup, and the flower shell is very suitable. One is that the flower shell is small and very delicious. Simply cook it, it's delicious, and friends who like it will try it quickly. This winter melon soup is very suitable for summer.
Prepare the required ingredients: 400 grams of wax gourd, 350 grams of flower shell, appropriate amount of scallop, appropriate amount of salt, appropriate amount of onion and a little sesame oil.
Step 1: Prepare the above ingredients, then put the bought flower nail into clear water, add 1 teaspoon of salt and a little sesame oil to make it spit out sediment. Here, scallops are prepared half an hour in advance and soaked in clear water.
Step 2: Then peel off the skin of the bought circle of wax gourd, clean it, and cut it into small pieces to make it easier to cook. You don't need to peel this melon. The skin of wax gourd also has the function of relieving summer heat, but my family didn't like it, so I peeled it.
Step 3: Put the wax gourd and scallop into the pot together, then add a proper amount of water, cover it, boil it over high fire, and then turn to low heat for about 10 minute to cook the wax gourd. Clean the flower nails that spit out the sediment, pour them into the pot, and turn to high heat to boil.
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Finally, add the right amount of salt to taste, then sprinkle with the right amount of chopped green onion and stir well to get out of the pot.
This is how such delicious winter melon soup is made, and it tastes great. Friends who like it try it quickly, and it tastes good. Drinking delicious nutrition is refreshing and appetizing.
The steamed dishes not only keep the original shape, original juice and original flavor of the dishes, but also contain much less oil, taste fresh and fragrant, and are light and nourishing the stomach. You can eat now.
Summer is coming, and the temperature in the kitchen is getting higher and higher. Don't you want to sweat in the kitchen? Free yourself with a delicious vending machine that can be cooked in 10 minutes! The sauce flavor of soy sauce and the delicacy of fish must be delicious.
Steamed bass in soy sauce is delicious and delicious, and it is very simple to make. This fish is not necessarily a perch, but other fish can do it. Friends who love fish can try this steamed fish.
Prepare the required ingredients: bass 1 strip, oil 1 tablespoon, appropriate amount of salt, soy sauce 1 tablespoon, 2 teaspoons of cooking wine, 8g of shallots, 8g of ginger slices, 3g of green peppers and 3g of red peppers.
Step 1: Prepare the above ingredients, and then dispose of the needed ingredients, perch. Here, viscera and gills are removed and fish scales are scraped off. Then cut a shallow hole in the fish's back, marinate the fish with salt and cooking wine for about 5 minutes, put leeks and ginger slices into the fish's stomach, put them on a plate and wrap them in soy sauce.
Step 2: Prepare a soup pot, put water in the pot to boil, then put a fish dish here, cover the pot and steam it for about 10 minutes, and shred the green pepper for later use. We need to burn oil here. Wash the wok and heat it. Pour an appropriate amount of cooking oil into the wok. After the oil is heated to 60%, pour it on the surface of perch, and then add shredded green pepper to decorate.
Fish should be vigorous and fresh, steamed live fish is the most beautiful, steamed fish pays attention to the original flavor, and strives to be fresh and taste the best. Before the fish is steamed, the curing time should not be too long, and it is best to 10 minute. Steamed fish should be done in one go, and there are three taboos: put the fish in before the water boils, open the lid halfway to get deflated, and keep it in the pot for a long time after steaming.