Delicious Scallop, Dried Shrimp and Winter Melon Soup

The winter melon is tender and juicy, while dried shrimp and scallops are combined to create a rich, savory, slightly sweet broth. A sip of this refreshing broth flows through your throat and into your heart. The cilantro adds a touch of flavor, making it both refreshing and appetizing. Winter melon promotes diuresis and reduces swelling, making it a perfect summer drink. The dried shrimp and scallops are also rich in calcium and trace elements, making it a great choice for both the elderly and children. This simple ingredient creates a delicious, homely soup that leaves you feeling refreshed and relaxed. It's a heartwarming and nourishing "family soup"!

Ingredients

Winter melon (750g)
dried scallops (30g)
dried shrimp (30g)
Eggs (2)
floating skin (50g)
ginger (3 pieces)
cilantro (2)
salt (1 spoon)

Steps

Wash the dried shrimps and scallops and soak them in water for 1 hour in advance. Drain the water after soaking and keep the water for later use.
Soak the pork skin for 30 minutes in advance. Once softened, cut into even strips to facilitate subsequent cooking.
Prepare the winter melon by chopping it into small pieces, ensuring they are of uniform size.
Prepare the winter melon by chopping it into small pieces, ensuring they are of uniform size.
Beat eggs in a bowl and stir until liquid. Pour into a frying pan and spread into a thin egg skin. Remove from the pan and cut into strips. Set aside.
Stir-fry to enhance the aroma: Add a spoonful of cooking oil to a pan over medium-low heat. Add the drained dried shrimp and scallops and stir-fry until fragrant. Add the chopped winter melon and continue to stir-fry for a few minutes.
Add the water used to soak the dried shrimp and scallops to the pot. If not enough, add an appropriate amount of boiling water (broth is better). Simmer for about 10 minutes to make the winter melon cooked through and absorbed the flavor. Then add the egg skin strips and pork skin strips and continue to cook for another 5 minutes to allow the ingredients to fully blend. Finally, add salt to taste.
I like a light taste, so I prepare a bowl in advance. If you prefer a thicker texture, take 30 grams of water chestnut starch, mix it with an appropriate amount of water, and pour it into the soup. Bring to a boil and stir until the soup is thick.
One bowl is the refreshing version I like, and the other bowl is with water chestnut starch 😀