How to make winter melon soup

Winter Melon Soup

The real secret of winter melon soup lies in "divided making", that is, using old hens (three-yellow chickens) and ducks that are more than 3 years old, add water to make a thick soup. Winter melon and ham are steamed in a steamer with water and then the juice is obtained.

When cooking, add the two juices in proportion to the thick soup, bring to a boil, and then simmer the ingredients. The advantages of making soup separately from chicken, duck, ham, and winter melon are:

1. It is easier to control the concentration of the soup. When the soup is not thick and fragrant enough, you can add ham juice or winter melon juice at any time. 2. The nutrients are not easily lost and the thick soup is not easy to deteriorate. Ham and scallops are both raw materials containing salt. Using the traditional "one-pot cooking" method, the salt can easily destroy the nutritional value of the entire pot of soup and easily cause the soup to deteriorate. This will not happen if they are processed separately.

3. Raw materials can be comprehensively utilized. In the traditional method, ham and scallops have become crispy and crumbly after being cooked in soup, and cannot be used anymore.

After steaming separately, the scallops can also be taken out and shredded to make "scallops and winter melon" and "scallops and duck"; the ham can be used directly in other dishes