Ingredients Please click to enter the picture description. 1750 grams of winter melon. Please click to enter the picture description. Pork 400 grams. Accessories: 8 shrimps, 250 grams of abalone, 25 grams of scallops, 25 grams of winter melon. Recipe for the winter melon cup. The winter melon cup is a traditional Guangdong soup, usually served in famous restaurants.

It's only found on the menu, and it's a delicious dish that showcases the chef's cooking and knife skills.

The flowers, birds, and cordyceps are carefully carved on the dark green winter melon skin. It is pleasing to the eye just to look at it, not to mention the delicious flavor after steaming and stewing for two to three hours.

The winter melon cup in the hotel has complicated ingredients and cumbersome preparation.

Today’s introduction is a home version of winter melon cup. It is easy to make and delicious. Not only can it be made at home, but it is also suitable for entertaining relatives and friends.

When making a winter melon cup, you must choose the winter melon according to the diameter and height of the pot at home. The diameter of my pot is 24cm, which can hold 18cm high winter melons. The weight is about 5 and a half kilograms, so you must know the size of the pot at home before deciding how big to buy.

Winter melon.

Generally, it takes 1.5-2 hours to steam and stew a cup of winter melon that weighs about three kilograms, and 2.5-3 hours for a cup that weighs about five kilograms.

If you're in the mood, you can carve patterns on the skin, cut wavy patterns on the mouth, or do some simple lazy modifications like I did.

After two or three hours of slow and careful stew, the melon meat in the winter melon cup is soft but not peeling, and the meat is in every thread, and the aroma and freshness of the ingredients come out of the soup.

When eating, scoop out the winter melon flesh and eat it mixed with other ingredients.

In this late summer and early autumn season, eating a bowl will instantly relieve the heat and nourish the body and mind.

Ingredients: Please click to enter the picture description 1. Wash the pork belly and cut it into small pieces, wash the mushrooms, dried shrimps, scallops and abalone slices and soak them for 30 minutes, drain the water and set aside 2. Wash the winter melon and chop it with a spoon

Dig out the pulp 3. Dig as big a space as possible 4. Then use tools to decorate the surface of the winter melon (you don’t need this step if you find it troublesome), please click to enter the picture description 5. Put 1L of water in the pot, and then put a rack or a small bowl

, then put the winter melon on top, put the pork belly, shiitake mushrooms, dried shrimps, scallops, and abalone slices into the winter melon, pour eight-quarter full of water 6. Cover the pot, bring to a boil over high heat, then turn down the heat to steam and stew

2-3 hours 7. Serve the steamed winter melon in the pot with it on the table.

(The winter melon in picture 7 weighs 3 and a half kilograms and needs to be stewed for 1.5-2 hours. The winter melon in picture 8 weighs 5 and a half kilograms and needs to be stewed for 2.5-3 hours.) Please click to enter a picture description. Please click to enter a picture description. Please click to enter an image.

Please click to enter a picture description to describe the dish. Features: Winter melon cup is one of the famous traditional soups in Guangdong. It is said to have originated from the "watermelon cup", an imperial dish of the Qing Dynasty. At that time, the imperial chef of the Qing palace cut a large watermelon in half, scooped out the flesh, and then added chicken soup, chicken

It was steamed with high-end raw materials such as diced scallops, diced gizzards, diced pork, ham, and mushrooms. It was then called "watermelon cup" and spread to various places during the royal visits, including Guangdong, which is rich in winter melons.

, it was changed to "Winter Melon Cup". "Winter Melon Cup" is a "container" for holding stuffings. It is eaten after steaming, but this "container" is edible; there are some ingredients in the soup after cooking.

The fragrance of winter melon and the flavor of fillings in the meat of winter melon complement each other. There are many ingredients used in winter melon cups, such as "Assorted", "Bazhen", "Four Treasures", "Three Delicacies", etc., which are known as "the history of Chinese cooking".

It is said that the Queen of England tasted the "Winter Melon Cup" when she visited China and was amazed. The traditional winter melon cup is indispensable for shredded turkey duck, chicken cubes, shrimps, scallops,

Goose kidneys, crab meat, mushrooms, and duck nuggets, but shredded turkey duck, goose kidneys, and duck nuggets are a bit greasy. Today's modern people's eating habits pay more attention to "fresh words, clear but not greasy", so there are many dishes.

The version of winter melon cup. There is the "Supreme Seafood" winter melon cup, which is filled with abalone, fat oysters, shrimps, scallops, scallop meat, fish maw, sea cucumber, ham, fresh crab meat and other ingredients. The soup base in the winter melon cup is all.

Absorbing the essence, it is delicious and rich. There is also the "Birds Returning to Nest" winter melon cup, which is paired with five types of meat: golden-headed duck, Shiqi squab, partridge, quail and crane meat. The taste is completely different, and the sweetness of the golden-headed duck is

The meat, fresh squab, tender quail, etc. are simmered in a furnace, absorbing the fragrance of winter melon, and the meat tastes particularly sweet. Therefore, the poor winter melon can also be used as a "vegan dish" in a winter melon cup, which contains mushrooms.

, yam, ginkgo, lotus seeds and other diced vegetarian vegetables, take the fresh and light route. Others like to stew winter melon with rock sugar, add snow fungus, red dates, wolfberry, Tianshan snow lotus seeds, lily, northern and southern apricots and quail eggs.

Stew with rock sugar for several hours. The melon is fragrant and sweet when you remove it. Cooking Tips: In addition to tender melons picked early, old winter melons picked late must be fully developed, firm and fleshy.

Thick green skin, regular shape, no spots or trauma on the epidermis.