Seafood winter melon soup

Overview

Haihong, as we call it in the north, is called mussel in the south. The meat is tender, plump and nutritious. With the addition of winter melon, it is sweet, delicious and not greasy.

Tags

• soups
• soup
• shandong cuisine
• old man
• summer recipes
• banquet dishes
• dinner
• chinese cabbage
• chopped green onion
• haihong
• stock
• winter melon
• salt

Ingredients

Steps

1. 1 Wash the winter melon, scrape the skin and cut into thick slices. Wash the Chinese cabbage, blanch it and cut it into sections

   

2. 2 Wash the seaweed, steam it over water until it's eighty-mature, and remove the meat (the soft-shell hermit crab inside also tastes delicious). You can also wash the mussels and boil them in the soup with the shells on. This takes longer, and the shells need to be scrubbed clean, so the saltiness is difficult to control.

   

3. 3 Add appropriate amount of water, salt and chopped green onion to the soup stock. After boiling, add the winter melon slices and cook until medium ripe. I used clear chicken soup stock, cooked and frozen in the refrigerator, it can be stored for two months. If there is no stock, you can also use water with salt, light soy sauce, and chicken powder to season. Or you can use Knorr Soup Pot.

   

4. 4 Add the blanched cabbage and cook for ten seconds

   

5. 5 Turn off the heat, add the mussels, and cook with residual heat. Don’t put the mussels in too early. After cooking, the meat will shrink and become tight, affecting the taste