Ingredient and Portion
Seafood and Clam Pumpkin Soup Recipe 海鲜蛤蜊南瓜湯食谱
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Fresh taste from seafood and sweetness from pumpkin makes it a perfect soup base! A healthy combination, so do not miss this recipe out!
鲜甜的海鲜加上营养丰富的南瓜，再配上绍兴酒让汤头的味道更上一层楼。试一试这道海鲜蛤蜊南瓜湯食谱就知道了。
鲜甜的海鲜加上营养丰富的南瓜，再配上绍兴酒让汤头的味道更上一层楼。试一试这道海鲜蛤蜊南瓜湯食谱就知道了。
Ingredients / 材料:
300g pumpkin / 南瓜/金瓜 300克
1 Japanese tofu (cut into pieces) / 日本豆腐 1条（切块）
100g fresh clams / 鲜蛤俐/啦啦 100克
50g medium-sized prawns (shelled) / 中虾 50克（去壳）
100g squid / "Sotong" (cut into pieces) /苏冬 100克（切块）
400ml water / 清水 400毫升
1 tsp chopped garlic / 蒜茸 1小匙
1 tbsp Shaoxing wine / 绍兴酒 1大匙
300g pumpkin / 南瓜/金瓜 300克
1 Japanese tofu (cut into pieces) / 日本豆腐 1条（切块）
100g fresh clams / 鲜蛤俐/啦啦 100克
50g medium-sized prawns (shelled) / 中虾 50克（去壳）
100g squid / "Sotong" (cut into pieces) /苏冬 100克（切块）
400ml water / 清水 400毫升
1 tsp chopped garlic / 蒜茸 1小匙
1 tbsp Shaoxing wine / 绍兴酒 1大匙
Seasoning
1/2 tsp salt / 盐 1/2小匙
1/2 tsp caster sugar / 砂糖 1/2小匙
1/2 tsp pepper / 胡椒粉 1/2小匙
1/2 tsp chicken seasoning powder / 鸡精粉 1/2小匙
1/2 tsp caster sugar / 砂糖 1/2小匙
1/2 tsp pepper / 胡椒粉 1/2小匙
1/2 tsp chicken seasoning powder / 鸡精粉 1/2小匙
Method
1. Peel pumpkin, steam it in a preheated steamer over high heat until cooked and soften. Put into a food blender, blend into pumpkin paste, set aside.
将南瓜去皮，大火蒸熟至软。取出趁热放入搅拌器内捣烂成南瓜泥，备用。
2. Heat 1 tbsp cooking oil in a preheated wok to sauté garlic over low heat. Add clams, stir-fry until fragrant. Add in water, and bring to boil over high heat.
镬里烧热1大匙食油，慢火爆香蒜茸， 加入蛤俐拌炒香浓，注入清水，大火煮 沸。
3. Add pumpkin paste and seasoning, mix well, bring to boil over medium heat.
加入南瓜泥和调味料拌匀，以中火煮滚。
4. Add in Japanese tofu, prawns and "sotong", let it cook for 5 minutes over high heat, until the prawns and "sotong" are cooked thorough. Sprinkle with Shaoxing wine, serve hot.
加入豆腐、虾和苏冬，改用大火煮5分 钟至虾和苏冬熟透，最后撒上绍兴酒， 即可上桌。
将南瓜去皮，大火蒸熟至软。取出趁热放入搅拌器内捣烂成南瓜泥，备用。
2. Heat 1 tbsp cooking oil in a preheated wok to sauté garlic over low heat. Add clams, stir-fry until fragrant. Add in water, and bring to boil over high heat.
镬里烧热1大匙食油，慢火爆香蒜茸， 加入蛤俐拌炒香浓，注入清水，大火煮 沸。
3. Add pumpkin paste and seasoning, mix well, bring to boil over medium heat.
加入南瓜泥和调味料拌匀，以中火煮滚。
4. Add in Japanese tofu, prawns and "sotong", let it cook for 5 minutes over high heat, until the prawns and "sotong" are cooked thorough. Sprinkle with Shaoxing wine, serve hot.
加入豆腐、虾和苏冬，改用大火煮5分 钟至虾和苏冬熟透，最后撒上绍兴酒， 即可上桌。
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