Braised Seafood and Winter Melon with Tofu

How to make it

1. Place the diced tofu on a heatproof dish, steam over medium heat for 5 minutes, and drain any excess water.
2. Heat 1 tbsp of cooking oil in a pan and sauté the ginger slices until fragrant. Add the diced winter melon and corn kernels, stir-fry briefly, then pour in 400ml of water. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 10-15 minutes until the winter melon becomes translucent and tender.

3. Stir in the Lee Kum Kee Mushroom Hot Pot Soup Base. Add the scallops, shrimp, kelp, and crab stick. Switch to medium heat and simmer for 2-3 minutes until the seafood is fully cooked. Gradually stir in the cornstarch slurry and gently mix until the broth thickens to your desired consistency.

   (Tip: The soup base amount can be adjusted according to personal taste.)

4. Pour the thickened winter melon and seafood broth evenly over the steamed tofu, ready to serve.

   (Tip: Appropriate amount of pepper can be added according to personal taste.)