Seafood Winter Melon Cup

1. Wash and remove the seeds from the tail of 1 winter melon. Scoop out the flesh of the winter melon. Use a knife to cut diagonally on the left and right sides to carve out wavy edges. The winter melon cup container is completed. .

2. Cut the dug out winter melon meat into small cubes, cut 3 flower mushrooms into small cubes, cut 50g ham into cubes, soak 20g shrimp and 30g scallops in warm water for 30 minutes, wash 6 abalones and cut with a flower knife, 15 Remove the heads, shells, and backs of only the prawns and reserve them for later use.

3. Heat the oil in a hot pan, add the shrimp heads and stir-fry until the shrimp oil comes out, remove the shrimp heads and discard.

4. Add dried shrimps, scallops and diced ham and stir-fry until fragrant. Add diced winter melon and diced mushrooms and stir-fry until soft. Then pour in 1500ml hot water and simmer over low heat for 25 minutes.

5. When the soup is simmered until white and thick, add 30g of green beans, processed prawns and abalone, cook until the shrimps change color, and turn off the heat.

6. Ladle the cooked seafood soup into the dug winter melon container, then put it into a boiling steamer, steam over medium-high heat for 15 minutes until the winter melon meat becomes transparent, turn off the heat, and cook the seafood and winter melon in a cup. Finish. There is no need to add additional salt, the saltiness of the ham, scallops and dried shrimps is enough to season it.