Winter melon and beef tendon soup
Winter melon has a cooling effect on the body, making it a recommended ingredient for the summer when heatstroke is more likely to occur. It's easier to use pre-processed beef tendon
How to make it
1
Peel the winter melon, cut it into blocks, and parboil it in Chinese soup with kelp for about 30 minutes. Then leave it at room temperature and cook it using the residual heat
2
Heat a frying pan with fragrant oil over high heat, add the sakura shrimp and fry. When the aroma comes out, add the Shaoxing wine and chicken soup and bring to a boil
3
Add diced winter melon and bite-sized pieces of beef tendon and simmer. Add salt and coarsely ground black pepper to taste
4
Remove from heat and serve in a serving dish. Top with coriander to taste
Ingredientsfor 2 people
-
- winter melon
- Approximately 110g
-
- For pre-boiling Chinese soup
- Appropriate amount
-
- For pre-boiling kelp
- A little
-
- Use pre-processed beef tendons
- 100g
-
- perfume oil
- 1 tablespoon
-
- Sakura shrimp
- 20g
-
- Shaoxing wine
- 1 tablespoon
-
- Chinese soup
- 150cc
-
- salt
- 1/2 teaspoon
-
- coarsely ground black pepper
- A little
-
- Cilantro for topping
- A little
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