Speaking of white gourd, it is a very common melon vegetable. It is rich in nutrients such as protein, carbohydrates, vitamins and mineral elements. It tastes sweet and cold, which is conducive to the effect of water detumescence, clearing away heat and relieving summer heat; In addition, propanedioic acid contained in white gourd can effectively inhibit the conversion of sugars into fat. In addition, white gourd itself does not contain fat and has low calories, which is of great significance to prevent human body from getting fat. Eating regularly can help lose weight. However, white gourd is a relatively light food, and it is inevitable that you will be tired of eating too much. Seeing that I am so persistent, my husband bought me two cans of instant scallops. He said that he had checked the information. Scallops and white gourd are cooked together. They are delicious without increasing calories. Ouch, I really didn’t see it. He also has a romantic side.


450g white gourd
50g scallops
5g ginger
20ml cooking wine
2G refined salt
15ml edible oil
1 chive


Step 1
Prepare main raw materials.

Step 2
Soak scallops in water for 30 minutes.

Step 3
Wax gourd, peel, wash and cut into small pieces.

Step 4
Soak the scallops, wash and drain; Shred ginger.

Step 5
Pour oil into the frying pan and stir fry shredded ginger to make it fragrant.

Step 6
Cut small pieces of white gourd and stir fry for about 2 minutes.

Step 7
Remove the processed scallops.

Step 8
Stir well and pour in cooking wine to remove the smell.

Step 9
Pour an appropriate amount of water along the edge of the pot. The amount of water needs no more than the ingredients.

Step 10
Bring to a boil and season with refined salt.

Step 11
After cooking, sprinkle in the shallot section. It's delicious.