Preparation ingredients: shrimp, winter melon, tomatoes, green onions, pepper, eggs, salt, cooking wine, corn starch, edible oil

Preparation steps

1. Clean the shrimps and put them on the chopping board. Use the back of a knife to chop the shrimps. This way, the fibers of the shrimps will not be broken and they will taste better. Just chop it into a sticky shrimp paste, then put it into a bowl. Add an appropriate amount of pepper, an appropriate amount of salt, a little cooking wine, and then beat in an egg white and stir in one direction until it feels a little laborious. Add another spoonful of cornstarch and continue to stir evenly. Finally, stir the shrimp paste into this consistency and set it aside to marinate for ten minutes.

2. Prepare a piece of winter melon, peel off the skin, cut it in half and remove the pulp inside. First cut the winter melon into strips, then into small dices, then put it into a plate and set aside.

3. Prepare a tomato, cut a cross on the top, put it in a bowl, pour in hot water that has just been boiled, and blanch it for 5 minutes to facilitate peeling. After the tomato is blanched, the skin will be easy to peel. It can be peeled off. Then cut it in half, remove the hard core, cut it into slices, cut it into small dices with a knife, put it in a bowl and set aside.

4. Cut a handful of green onions into chopped green onions, put them in a bowl and set aside.

Pour an appropriate amount of cooking oil into the pot. After the oil is hot, add the chopped green onion and stir-fry until fragrant. After sautéing until fragrant, add the tomatoes and a spoonful of edible salt so that the tomatoes can release the soup more easily. After the soup comes out, add the winter melon and continue to stir-fry evenly. After stir-frying, add an appropriate amount of water, cover with a lid, bring to a boil over high heat, then turn to medium heat and simmer for five minutes.

5. Then add the marinated shrimp paste into the pot one spoon at a time, wait until the smooth surface of the shrimp is set, and push it gently with a shovel. Add a handful of washed nori, stir evenly, then cover and cook for two minutes. Wait until the shrimps are all floating, which means they are cooked. Finally, sprinkle with chopped green onion, stir evenly with a spatula, and serve. Pour into a large bowl, sprinkle with a little coriander and serve.

The winter melon and shrimp soup made this way has a particularly delicious taste. The texture of the shrimp is smooth, tender and elastic, the fragrance of the winter melon, and the fresh fragrance of the seaweed, it is really delicious.