A trial report of Shi Yunsheng's thick and mellow soup -- steamed sponge gourd with scallop in Shangtang

A trial report of Shi Yunsheng's thick and mellow soup -- steamed sponge gourd with scallop in Shangtang

Introduction:

"The climate in Liancheng is the most comfortable in a year, neither cold nor hot, and there are a few scattered raindrops in the sky from time to time. Even on sunny days, occasionally we will be surprised to meet the "sunshine rain" and set. At this time, you can't help feeling deeply grateful from the bottom of your heart. When walking slowly on the road, there is a light wind blowing on the face. The lush flowers and plants on both sides of the sidewalk make the air filled with a faint smell of flowers and fresh earth. When I was out of work, I was happy to speed up my pace of going home when I thought of the express delivery of delicious food. I really want to see my trial report on the Internet immediately. Hey, hey, novices are always a little impatient. Steamed towel gourd with scallop soup is a dish that I have brewed for a long time. At present, it is not known that there is no such thing as food. I hope not, because the vegetables are gone. And got her husband's strong appreciation, said the taste and Shi Yun raw meat and bone soup seafood pot as delicious. It really makes me beautiful. Thank you to the editors, colleagues and vegetables in the gourmet world

Production steps:

Materials required:

Scallops: 12

Luffa: 1

Shanghai Green: 14 bags

Coriander: 2

Chives: 2

Ginger: 1 piece

Chicken soup: a small bag

Table salt: one teaspoon

Oyster sauce: 1 teaspoon

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh