COWSLIP CREEPER WINTER MELON TOFU SOUP
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
COWSLIP CREEPER WINTER MELON TOFU SOUP
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4people
Servings
4people
Ingredients/配料
Servings: people
Units:
Ingredients/配料
Servings: people
Units:
Preparation/方法
  1. Rinse dried scallops under running water; Soak them in a bowl of water for 3 hours; Remove them and tear them to fine shreds; Reserve the soaking water for later use.
  2. Rinse cowslip creepers under running water; Soak them in water with 1 tsp salt added for 30 minutes; Remove them; Rinse them under running water again; Drain them.
  3. Fill a deep plate with water; Stir 2 tsp salt into the water; Carefully put tofu into the plate; Leave it for 30 minutes; Carefully discard the water; Cut the tofu into cubes.
  4. Rinse winter melon under running water; Scrape out the seeds; Peel it with a Y-shaped peeler; Cut it into chunks.
  5. Set an egg separator over a basic glass bowl; Break eggs into the egg separator, draining the egg white into the bowl.
  6. Fill a stockpot with 2.2L water; Add the dried scallop soaking water; Bring to the boil over a high heat; Add the cowslip creepers, the winter melon and the dried scallops; Bring to the boil over a high heat again; Turn to a medium heat; Cover the pot with its lid; Cook over a medium heat for 45 minutes; Stir seasonings into the soup; Add the tofu; Bring to the boil over a high heat again; Gently stir the egg white into the soup; Turn off the heat; Arrange in serving bowls; Ready to serve.
Share this Recipe / 分享此食谱

Leave a Reply

Your email address will not be published. Required fields are marked *