White gourd 1 50g, scallop 1 0g, salt1g, monosodium glutamate1g, starch 2g, chicken oil 5g and soup10g.

The production process is 1. Peel the wax gourd and cut it into squares neatly. The water is too cold.

2. Steamed scallops with onions, ginger and broth, and torn into filaments.

3. Set fire to the soup, add melon and scallop, add salt and monosodium glutamate, which tastes good. After the juice is boiled, simmer on low heat and thicken the chicken oil.

Flavor characteristics

The shell is yellow and fruity, and the taste is salty and fresh.