Rice In Soup Of White Gourd Dices & Seafood

Putonghua : hai huang dong gua ni tang feng

Ingredient  for one person
White Gourd 250 g             Fresh small Scallop 4 pcs                Mushroom 5 pcs
Fish Meat  50 g                     Shell-off Small Shrimps  5 pcs           Cuttlefish  50g
Japanese Crab Stick  2 pcs              Shell-off Clams  5 pcs                  Shell-off Mussel  3 pcs
Spring Onion  1 stalk                  White Rice 1 bowl

Seasoning
Salt  1 tbsp               Chicken Powder  3 tbsp            Pepper Powder  1/2 tbsp

Steps
1) Heat pan with water and 3 slices ginger, wash all seafood ingredients for 30 seconds
2) Drain up ingredients, chop fish and cuttlefish into small pieces, cut 2 haves of scallop
3) Cut crab stick into small dices, remove peel and seeds of white gourd, chop into small dices
3) Heat pot with 1000ml of water, add in white gourd dices while water is boiled, stir a while
4) Turn into middle heat, cook for 15 minutes, cut mushroom into 2 halves or 4 quaters, add in to soup
5) Add in all seafood ingredients, turn into high heat, cook for 5 minutes, stir well, chop spring onion
6) Add in seasoning and spring onion, stir to cook for more 3 minutes, bowl up and serve with rice

7) Or, directly pour all soup and ingredients into a big bowl which rice is added, serve ….

Remark
tbsp – table spoon
Double or triple the ingredients for persons to serve, but serve it seperately and personally.
The rice is better cool and dry, little hard, serving with soup very good…
It’s wonderful feeling to have this if having no appetite in hot Summer….
Frozen mixed seafoods can be considered…..