Recipe: LC BB鍋中鍋冬瓜湯 Steamed Clear Winter Melon Soup++++
LC BB鍋中鍋冬瓜湯
Ingredients:
Winter melon 1.5lbs
Fresh Shitaki Mushroom 2
Chicken Drum Stick 1 (left over with seasoning already)
Dried Scallop 2-3 or 1.5Tsp
Chicken Broth 3/4cup and 1/2cup water mix
Cooking wine 1 dash (optional)
Instructions:
1. Put dried scallops into a cocotte (or container with lid), add a dash of hot water, and then steam for 30-60mins
2. Put LC16BB LC next to chop board, and put a tall water glass in the center to place winter melon cubes around the side
3. Cut winter melon into bite-size cubes and place it around the water glass inside LC16BB
4. Remove the water cup from the LC 16BB
5. Slice mushrooms and chicken meat into slices or cubes, and place them in the middle of the LC 16BB
6. Set round LC 26 on stove top, put a bamboo mat in the bottom or used the LC Cool Tool silicone mat is ok as well
7. Put LC 16BB onto the mat/silicone mat (with all ingredients except chicken broth and dried scallops) inside the round LC 26
8. Slowly pour the chicken broth into LC 16BB and cover with lid
9. Fill round LC 26 with water; 1/3 of the LC 16BB and turn on the stove to low-medium to preheat while waiting on the rehydrated scallops
10. Once the drip scallops are rehydrated from the steamer, pressed them down to separate them or hand separate them into threads. Place the scallop threads in the center of LC 16BB
11. Cover both lids and turn heat to medium for 30mins and turn off the heat
12. Add optional cooking wine, wait for 5mins and serve
Note: There is no oil or salt added to this recipe as the dried scallops, chicken and broth are already seasoned. And, the chicken released of it's oil into the steaming process. So, don't worry about there is not enough flavor. The fresh shitaki mushroom was very refreshing and its texture is very silky.
*** ***
Original 冬瓜湯
材料:
1.冬瓜一斤
2.金華火腿一小塊 (家鄉肉亦可)
3.薑一塊切片狀
做法：
1.冬瓜切厚片狀
2.火腿切片狀
3.半鍋開水，薑片，火腿片先煮，約十分鐘後，冬瓜片下鍋，再煮5分鐘即可關火，嘗嘗鹹淡，因火腿有鹹味，鹹淡自行斟酌即可。
備註：
此湯既簡單方便又清爽，夏日可常常做，家中如備有火腿的話，是否只要買個冬瓜就可做個湯了。
Ingredients:
Winter melon 1.5lbs
Fresh Shitaki Mushroom 2
Chicken Drum Stick 1 (left over with seasoning already)
Dried Scallop 2-3 or 1.5Tsp
Chicken Broth 3/4cup and 1/2cup water mix
Cooking wine 1 dash (optional)
Instructions:
1. Put dried scallops into a cocotte (or container with lid), add a dash of hot water, and then steam for 30-60mins
2. Put LC16BB LC next to chop board, and put a tall water glass in the center to place winter melon cubes around the side
3. Cut winter melon into bite-size cubes and place it around the water glass inside LC16BB
4. Remove the water cup from the LC 16BB
5. Slice mushrooms and chicken meat into slices or cubes, and place them in the middle of the LC 16BB
6. Set round LC 26 on stove top, put a bamboo mat in the bottom or used the LC Cool Tool silicone mat is ok as well
7. Put LC 16BB onto the mat/silicone mat (with all ingredients except chicken broth and dried scallops) inside the round LC 26
8. Slowly pour the chicken broth into LC 16BB and cover with lid
9. Fill round LC 26 with water; 1/3 of the LC 16BB and turn on the stove to low-medium to preheat while waiting on the rehydrated scallops
10. Once the drip scallops are rehydrated from the steamer, pressed them down to separate them or hand separate them into threads. Place the scallop threads in the center of LC 16BB
11. Cover both lids and turn heat to medium for 30mins and turn off the heat
12. Add optional cooking wine, wait for 5mins and serve
Note: There is no oil or salt added to this recipe as the dried scallops, chicken and broth are already seasoned. And, the chicken released of it's oil into the steaming process. So, don't worry about there is not enough flavor. The fresh shitaki mushroom was very refreshing and its texture is very silky.
*** ***
Original 冬瓜湯
材料:
1.冬瓜一斤
2.金華火腿一小塊 (家鄉肉亦可)
3.薑一塊切片狀
做法：
1.冬瓜切厚片狀
2.火腿切片狀
3.半鍋開水，薑片，火腿片先煮，約十分鐘後，冬瓜片下鍋，再煮5分鐘即可關火，嘗嘗鹹淡，因火腿有鹹味，鹹淡自行斟酌即可。
備註：
此湯既簡單方便又清爽，夏日可常常做，家中如備有火腿的話，是否只要買個冬瓜就可做個湯了。
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