How to cook scallop and winter melon?

Winter melon is a very good health-preserving ingredient, and there are many ways to cook it. Therefore, many ingredients in life can be combined with winter melon to make delicious dishes. Take scallops for example, it is an ingredient that can be paired with winter melon, and its own nutritional value is also very high. So the question is, what is the method of making scallop and winter melon?

Eight Treasures Soup with Scallop and Winter Melon

【Effects】clearing away heat, promoting diuresis, removing dampness and relieving summer heat

【Ingredients】Winter melon, scallops, dried shrimp, mushrooms, lotus seeds with core, coix seeds, snow fungus, lean meat, 1 candied date, 2 slices of ginger

[Method] 1. Cut the winter melon into large pieces with the skin, soak the mushrooms, lotus seeds, coix seeds, and snow fungus in water, and clean and set aside the scallops and dried shrimps;

2. Put all the ingredients into the pot, add water just enough to cover the ingredients, do not put too much water in the stew pot;

3. Bring to a boil over high heat, then simmer over medium-low heat for 1 hour. Add salt to taste.

Scallop Identification

Identification method

Pay attention to the color of scallops when purchasing. The surface is golden yellow. If you break it open and look at it, and the inside is golden or slightly brown, it is a sign of freshness. If there is a thin layer of white powder on the surface, it has been dried for a long time. Such scallops can be used to make soup, but the taste of the cooked food will be far less than that of fresh ones. Observe whether the surface is intact.

Quality

Dried scallops: a dried product of the adductor muscle of the scallop family, produced along the coast of China; its other names include "meat pillars", "meat teeth", "sea thorns", etc.

Jiangyaozhu: It is a dried product of the adductor muscle of the shellfish of the family Jiangyaoda, produced in coastal areas of China and Japan. Its other names include "jiangyaozhu", "dried scallops", "Soya", "horn scallops", "sea red", "vest column", etc. Its column muscle is larger than that of "dried scallops", but the muscle fibers are coarser and the taste is inferior to that of "dried scallops".

Sun and Moon Clams: Fresh products are also called "Sun and Moon Snails", "Belt Snails", "Flying Snails", etc. They are the finest of scallops. They are the dried adductor muscles of the sun and moon scallops of the scallop family. They are named because one side of the shell is rose-colored and the other side is light yellow. They are mostly produced in the coastal areas of Beihai, Guangxi, and were used as tribute in ancient times.

Sea clam column: The fresh product is also called "Xi Shi Tongue" and "Minjiang Clam". It is a dried product of the adductor muscle of the Tadpole family. It is most famous for its production in the coastal areas of Fujian. The taste is similar to that of "dried scallops".

Sea clam tendons: The fresh product is also called "oyster tendons" and "sea tendons". It is the dried product of the adductor muscle of the Tridacna genus of the Tridacna family. It is mainly produced from the South China Sea islands. Although the dried product is large, the muscle fibers are relatively coarse and the taste is slightly inferior.

Claw meat column: It was called "red honey cubes" in ancient times. It is a dried product of the adductor muscle of the large clam or Meretrix meretrix of the family Clamidae. Among them, the fresh "large clam" is also called "mirage", "Chang'e", "purple shell", "claw", etc., while the fresh "clam" is also called "flower clam", "yellow clam", "sea clam", "green claw", "claw", etc.; it is produced in Fujian and Zhejiang areas, and has the best taste. In the past, it was used as a tribute to the imperial court.