1 thick slice of Winter Melon
7 Baby Abalones
100g Fish Paste
200g Enoki Mushrooms
40g Conpoy / Dried Scallops
1 tsp Wolfberries / Goji
¼ cup Chicken Broth
1 tsp Extra Virgin Olive Oil / Cooking Oil
1 tsp Chinese Cooking Wine / Shaoxing Hua Diao Wine ( 紹興花雕酒 )
2 tsp Cornstarch
Abalone sauce from canned abalone
- Chop off the ends of the enoki mushrooms and rinse thoroughly. Soak conpoy and wolfberries till soft. Shred conpoy.
- Cut winter melon into squares. Using a melon baller, make a dent in the melon enough to fill in fish paste.
- Don't throw away the excess melons after cutting the cubes. Use them to make a delicious soup!
- Fill the melon cubes with fish paste. The purpose of this is to hold the abalones in place.
- Place abalones on melons. Cover loosely with cling wrap and steam melon till soft, either using microwave mode or traditional method. About 5 minutes.
- Heat oil and sauteed garlic till fragrant. Add conpoy, abalone sauce, chicken broth, excess juice from steamed melons, and simmer for about 3 - 5 minutes.
- Add enoki and goji. Continue to simmer for another 2 minutes.
- Stir in cornstarch and add wine. Your Enticing Steamed Baby Abalones on Winter Melon with Conpoy and Enoki ( 瑶柱金菇白玉鲜鲍 ) is ready for the Emperor!
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