1. One wax gourd, one egg, a little scallop and one onion.

2. Cut the wax gourd into strips, wash the scallops and soak them in water, then knead them into silk and break up the eggs.

3. Boil the water, add the wax gourd, and then add the scallops.

4. Cook until the melon is transparent and the scallops are soft and rotten. After the umami flavor comes out, add salt and chicken essence, then add starch water and stir well.

5. Then beat in the eggs, stir them into egg blossoms, and then add sesame oil and chopped green onion.

Ingredients: a lean old cucumber and a proper amount of Yaozhu 10-20 capsules (Yaozhu is a dried shellfish).

Seasoning: ginger slices, onion dates, three medlars, a pinch of salt, pepper, sesame oil and a few drops of coriander (chicken essence can also be added if you like).

Clear soup of old cucumber and scallop

1. Wash the old cucumber, peel it with a paring knife, and then beat it into long strips with a paring knife. Slice lean meat and wash scallops;

2. Add enough water and ingredients, ginger slices, onion segments and jujube into the soup pot, boil it with strong fire, and remove the floating powder;

3. Turn off the fire for 40 minutes, add salt, pepper, chopped parsley and sesame oil to taste.