Creamy Winter Melon and Mushroom Soup

Name: Creamy Winter Melon and Mushroom Soup
Ingredients: 300g Winter melon (peeled, washed, cut into thin slices); 100g Phoenix tail mushrooms (washed, torn into pieces); 90g Fresh shrimp (washed, deveined, mixed with wet cornstarch); 150g Milk; 30g Butter; 40g Peanut oil; 1000g Stock; a pinch Salt; a pinch Wet cornstarch (for coating the shrimp)

A traditional Zhejiang soup combining winter melon, oyster mushrooms, and shrimp simmered with milk and cream for a rich, fragrant broth.

Varies

Easy

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Ingredients

Winter melon (peeled, washed, cut into thin slices) 300g

Phoenix tail mushrooms (washed, torn into pieces) 100g

Fresh shrimp (washed, deveined, mixed with wet cornstarch) 90g

Milk 150g

Butter 30g

Peanut oil 40g

Stock 1000g

Salt a pinch

Wet cornstarch (for coating the shrimp) a pinch

Instructions

Preparation

Peel the winter melon, wash it, and cut it into thin slices; wash the phoenix tail mushrooms and tear them into pieces; wash the shrimp, remove the vein, and mix with wet cornstarch.

Cooking

Heat the wok over high heat, add the peanut oil and let it get hot, then add the winter melon. After briefly stir-frying, add the phoenix tail mushrooms, milk, stock, and salt, and bring to a boil. Add the shrimp, cover, and cook until everything is done.