Stewed frog with white gourd and scallops(dong gua gan bei dun tian ji )

Stewed frog with white gourd and scallop

Raw materials for stewing frog with white gourd and scallops:

White gourd 500 grams, scallops 150 grams, chicken 500 grams, 15 grams of salt, ginger a little.

Processing steps of stewed frog with white gourd and scallops:

1. Peel the wax gourd and cut it into pieces. Peel the pheasant and cut it into pieces. Wash it with warm water and drain it. Bring the scallops to a boil, remove the smell and pour out the water.

2. Prepare another cup of boiling water, put in the wax gourd, frog, scallop, ginger and salt, and steam for about two hours.

Characteristics of stewed frog with white gourd and scallops

The color is light green with light yellow. It is a good summer dish. It can clear the mouth and remove the heat.

Attention should be paid to the stewed frog with white gourd and scallops

When steaming, the cup mouth should be sealed with lotus leaf first, and then with raw paper to keep the original juice. This dish should be light and refreshing, should not use chicken soup, otherwise thick is not palatable.

Stewed frog with white gourd and scallops

Stewed frog with white gourd and scallops is a traditional medicinal food, which belongs to Guangdong cuisine. The color is light green with light yellow, which is a good summer dish, clearing away heat and inflammation. When steaming, the cup should be sealed with lotus leaf first, and then with raw paper to keep the original juice. This dish should be light and refreshing, not chicken soup, otherwise it is thick and not palatable.

essential information

Stewed frog with white gourd and scallops

[cuisine] Cantonese cuisine

[taste characteristics] light and refreshing

Raw materials

White gourd (500g), scallop (150g), pheasant (500g), refined salt (15g), ginger (a little).

Production process

1. Peel the wax gourd and cut it into pieces. Wash the frog with warm water and drain the water. 2. Boil the scallops to remove the peculiar smell and pour out the water. 3. Prepare another cup of boiling water. Put the wax gourd, the frog, the scallops, the ginger and the salt into the pot and steam for about two hours. Features: the color is light green and yellow. It is a good summer dish. It can clear away the heat and inflammation, To keep the original juice. This dish should be light and refreshing, should not use chicken soup, otherwise thick is not palatable

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Dong Gua Gan Bei Dun Tian Ji