Scallops, corn and radish soup
Ingredients
- Dried scallops 200 grams
- Water radish (or white radish) 4 roots (1 root)
- Fruit corn 1 root
- Water Appropriate amount
- Cilantro 1 root
Steps
1. Dried scallops are high-end seafood ingredients with delicious taste. The larger the particles, the more expensive they are. Generally, for our family use, it is recommended to buy scallops with such small particles.
2. Wash the scallops and soak them in warm water for at least 2 hours.
3. Soak the scallops until doubled in size. The water is slightly yellow.
4. The left side of the picture shows soaked scallops, and the right side shows unsoaked scallops. You can compare the changes before and after soaking.
5. Remove impurities on the surface of scallops.
6. Remove and set aside. Be sure not to throw away the water used to soak the scallops; you will use it to stew the radishes later.
7. Wash the fruit and corn, cut into small pieces and set aside.
8. Wash, peel and cut the radish into large pieces.
9. Pour the water used to soak the scallops into the pot, and add a small amount of water.
10. Pour in the radish cubes and soaked scallops.
11. Cover and bring to a boil over high heat.
12. Turn to low heat, add corn segments, and continue cooking.
13. Skim off a little foam on the surface.
14. Cook until the radish cubes can be easily pierced with chopsticks and then turn off the heat.
15. Garnish with coriander leaves before serving. Note: This dish requires the original flavor, without adding any oil or salt. If you think the taste is too bland, you can add less sesame oil to enhance the flavor, and do not add any seasonings.
16. Remove from pot and plate.
17. Fresh and refreshing scallop, radish and corn soup.
Tips
- 1. You can also use white radish, because water radish has just come on the market now and is relatively fresh, soI chose water radish. It is not recommended to use ordinary radish, as it has too strong flavor and affects the delicious taste of the soup.
- 2: Tips for choosing scallops:
- (1) The color is light yellow and slightly shiny, dry, cannot turn black or white, and has a strong flavor of hoarfrost;
- (2) The shape of the particles is complete, uniform in size, short cylindrical, solid and full, and the meat is dry and hard;
- (3) Do not have incomplete cracks.
- 3. Taboos:
- Excessive consumption of scallops will affect the digestive function of the gastrointestinal tract, causing food to accumulate, making it difficult to digest and absorb. Scallops are high in protein and eating too much of them may cause rashes.
