Clam soup with white gourd balls(dong gua qiu ha li tang )

Clam soup with white gourd balls

Introduction:

"White gourd skin, watermelon skin, little girl shirtless old face", this is a nursery rhyme of my childhood, every autumn, you will hear adults say, although I am not a little girl! The skin of wax gourd is too hard. We'd better eat the meat of wax gourd, dig it into balls with a spoon, and then match it with fresh and sweet clams. It's simple and delicious

Production steps:

Step 1: clam water salt culture for half a day, let it spit sand

Step 2: wash and slice the mushrooms

Step 3: scoop the wax gourd out with a spoon

Step 4: dig out the wax gourd ball can be smeared with a little salt

Step 5: put the mushroom into water and boil it over low heat

Step 6: start another pot and add shredded ginger into the water

Step 7: bring the water to a boil, add the clams and cover

Step 8: as soon as the clam opens, clip it out

Step 9: pour clam soup into mushroom soup

Step 10: next wax gourd, cooked, add wolfberry, clam and scallion, on the table

Materials required:

Clam: half a catty

Wax gourd: 1 jin

Mushroom: how many

Wolfberry: moderate

Green onion: a cluster

Shredded ginger: right amount

Salt: right amount

Note: clams must not wait for all the opening and then Sheng out, or eat up is a mouthful of plastic

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Dong Gua Qiu Ha Li Tang