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⬇️⬇️English recipe follows⬇️⬇️
勝瓜海鮮豆漿湯

材料：
勝瓜1條（約10兩）
急凍蝦仁4隻
蜆肉20粒
蠔仔6隻
草菇（大）1罐
豆漿500毫升
薑1小舊

處理：
1. 急凍海鮮，清水解凍。
2. 勝瓜，刨去硬的皮，切兩端，斜切一舊舊。
3. 薑，去皮，切片，拍鬆。
4. 海鮮，倒去水分，加入粗鹽1茶匙，乸3分鐘，去除雪味、腥味及加入少許鹹味。
5. 草菇，擎乾水分，清水沖洗乾淨，擎乾水。
6. 海鮮，清水沖洗乾淨，擎乾水。

烹調：
1. 大火，白鑊，加入薑片、勝瓜及草菇，爆香。
2. 在鑊內加入清水500毫升，冚蓋，大火滾起。
3. 豆漿，倒出500毫升。
4. 勝瓜已滾起，加入豆漿，大火滾起，加入海鮮，滾2分鐘。
5. 倒入大碗內。
6. 完成，可享用。

Soybean luffa soup with seafood

Ingredients:
Luffa 1 log (about 10 taels)
Frozen shrimps 4 Nos.
Frozen clams 20 Nos.
Baby oysters 6 Nos.
草菇 (large) 1 can
Soybean milk 500ml
Ginger (small) 1 No.

Preparation:
1. Frozen seafood, defrost in tap water.
2. Luffa, peel off rough skins. Cut both ends. Slantly cut in pieces.
3. Ginger, get it peeled and sliced. Beat well.
4. Seafood, pour away water. Season with 1 tsp of cooking salt for 3 minutes, to remove unpleasant smells and add some salty tastes to it.
5. The mushrooms, get them drained. Rinse thoroughly. Drain.
6. The seafood, get it rinsed. Drain.

Steps:
1. High flame, plain wok, add in ginger slices, luffa and mushrooms. Fry well.
2. Add in 500ml of water in wok. Cover up the wok. Heat up at high flame.
3. Soybean milk, pour out 500ml.
4. Luffa has been boiled up, add in soybean milk. Heat up at high flame. Add in the seafood. Cook for 2 minutes.
5. Pour into a big bowl.
6. Complete. Serve.

It' really yummy. No salt, no sugar, no msg. It's new mix and match. Take a try, you will like it.😋😋

勝瓜海鮮豆漿湯
Soybean luffa soup with seafood
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