500 grams of fresh flower beetles, 500 grams of winter melon, 2 green onions, 1 coriander, several slices of ginger, 4-5 bowls of water, cooking wine, salt

Recipe editor

1. After buying the sixty-year-old beetles home, put them in a plate filled with water and keep them. Wash them several times while cooking to clean the mucus and mud on the shell. (It is best to ask the shopkeeper when you buy it. Fill the bag with some water from the plate where they put the flower beetles. Use that water to raise the beetles when you get back. It can last longer and allow the beetles to spit out the mud more cleanly.)

2. Peel and cut the winter melon. Chengjiang thinly peels, scallions, and coriander into cubes.

3.) Pour 4-5 bowls of water into the pot, add a few slices of ginger, and after the water boils, put the washed flower armor into the pot. Pour some oil, wait until the water boils again, and the sixty-year-old begins to open his mouth. At this time, pour some cooking wine and salt, sprinkle half of the chopped green onion and coriander into the pot, and immediately pick up the sixty-year-old.

4 .Put the winter melon slices into the soup where you just boiled the scallops, and continue to boil. When the winter melon is almost cooked, pour the scallops into the soup and cook. At this time, taste it. If the taste is not enough, add some salt and add the remaining chopped green onion and coriander. Put it into the pot and serve the soup.

Tips editor

Winter melon can clear away heat, detoxify, diuresis and reduce swelling. It is a good summer food to relieve heat. Pair it with plump The shells are not only fresh and sweet, but also can relieve heat and reduce cellulite.

They are smaller in size, and the surface color of the shells is generally yellowish brown. The dark patterns on the shell surface are similar to those of weeds but have a concave and convex feel. The color is dark, the pattern becomes larger, and it is composed of black, brown, dark brown

Flower Armor

Flower Armor (3 photos)

color, dense color or auburn. Spots or patterns. [2]

Clam, also called clam by Chaoshan people, is a cultured species developed in Chaoshan area in the past ten years. Its scientific name is variegated clam. Its shell is nearly oval, with a pointed oval at the front end and a blunt oval at the rear end. The surface of the shell is dark yellow-brown, covered with "herringbone" or tongue-shaped dark brown patterns. Fine radiating ribs to ventral margin. The inside of the shell is milky white.

Generally, the shell is more than 2 cm high