Golden Hook Green Jade Hibiscus Soup
Overview
The name of this soup dish is a bit of a headline-grabber: Jin Gou is dried sea rice, Green Jade is winter melon, and Hibiscus is egg white. I learned this dish from Yintan Hotel in Rushan, Weihai. This is the most delicate winter melon soup I have ever tasted. The original dish is called scallop and winter melon soup, which is smooth and delicious. After drinking this soup, I was deeply impressed and will never forget it. The characteristic of this soup is that the winter melon is cut into small pieces, added with egg white and then thickened, and the soup becomes a soup. The winter melon soup instantly rises to a higher level. Since I don’t have ready-made scallops at home, I used sea rice instead. Because soups and stir-fries are different, the effect cannot be achieved by taking pictures, so I added some wolfberry to embellish it, which not only increases the nutrition of the soup, but also produces the effect in taking pictures, which is the best of both worlds. If you are tired of eating rice dumplings during the Dragon Boat Festival, drink a bowl of light and delicious soup.
Tags
Ingredients
Steps
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Peel the winter melon, leaving a layer of green color, cut it into small cubes to become green jade, cut off all the green color to become white jade; soak sea rice in rice wine and steam in water until soft; soak wolfberry in warm water until soft; beat egg whites; add starch to water and set aside
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Put the dried shrimps and winter melon into a pot with water. After the water boils, cook for about 10 minutes and add salt to taste
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Slowly add the beaten egg white and slide it with a spoon while pouring. Add water starch to thicken it. Slide the spoon clockwise quickly while pouring
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Add sesame oil to enhance flavor before serving
