Winter melon soup is a dish that originates from the Guangdong region in Southern China and is commonly eaten in the summer. Traditionally, it’s made by using half of a winter melon, pulling out the seeds and pulp from the center, and replacing it with the contents of the soup. The entire melon with the soup inside is then taken to a large steamer and slow cooked to completion.

The traditional version is difficult to make for most people because few have such a large steamer or are able to procure half a winter melon that’s not already cut to chunks. Today, we want to show you our variant which, while deviates significantly from the traditional methods, uses many of the same ingredients and is equally delicious.

Full recipe here: [ Ссылка ]

Ingredients
¾ lb winter melon
1 tilapia fillet
3-4 dried scallops
1 salted duck egg yolk
10-12 wood ear
2 dried shiitake mushrooms
1 bundle vermicelli
1 stalk green onion
2-3 slices ginger
Salt - adjust to taste
White pepper powder - optional, adjust to liking
Neutral density oil, for pan frying
Flour - small amount to dust the fish

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#wintermelon
#soup
#chinese
#homecooking

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