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Ingredients:
1/2 winter melon
Mixture1(2 dried scallops, 1/4C diced pre-softened Chinese black
mushrooms,
1T diced precooked Chinese ham, 6 slices ginger root)
Mixture2(1C diced duckling meat, 1/2C diced button mushrooms,
1/4C diced pork tendons, 1/4C diced duckling gizzards, 1/4C
pre-softened
lotus seeds)
Mixture3(6C stock, 2t salt)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Trim winter melon to 7 inches high, cut a design like a flower,
remove
seeds and clean out inside. Place winter melon in boiling water to
cover
and cook 20 minutes over medium heat; remove and place in cold water to
cool; drain.
2)Clean scallops and place in 1/4C water; steam 1/2hour until soft;
shred.
Cook each ingredient of Mixture2 separately in boiling water for 30s;
remove and drain.
3)Place ingredients of Mixture1,2 and 3 in winter melon (liquid should
fill only 90% of winter melon*); place in steamer and steam 1 hour over
medium heat; serve.
Remark:
This is a refreshing summer soup.
If the hole of the winter melon is unable to hold 6C stock; reduce the
amount of ingredients in Mixture3 to half.
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