Brush the skin of winter melon with a brush, cut it into small pieces after removing the melon sac, and generally do not peel the soup of winter melon, because the skin of winter melon has obvious effects of clearing away heat, diuresis and detumescence. Wash pig bones with clear water, put them in a pot, add ginger slices, rice wine and appropriate amount of clear water, cook them for 1min after they become prosperous, take them out and drain them;
Put pork bone, pumpkin, soaked Coix seed, red beans and black beans into a hot pot, and add a little ginger slices to remove fishy smell; Pour in water and raw materials, simmer for 1 hour (East melon is difficult to stew without peeling), and finally add salt to taste.
Yaozhu salted duck egg and winter melon soup ingredients: winter melon 1 piece, lean pork, preserved eggs 1 piece, Yaozhu, 2 slices of ginger and a little salt. Practice: Wash Yaozhu and soak it in clear water for 20 minutes, peel and slice the melon, and slice the lean pork for later use;
Add some oil when the pan is hot, add ginger after the oil is boiled, stir-fry the zucchini and lean meat in the pan for a while, then pour in boiling water, cover the pan and cook for 15min. Cook until 80% cooked, pour in zucchini, chop duck egg yolk and cook together; Add salted protein until the zucchini is soft and ripe. Yaozhu has a slight salty taste. If it is not salty enough, add a little salt.
Bamboo taro carrot vermicelli bone soup Ingredients: appropriate amount of bamboo taro, glutinous rice, appropriate amount of carrot, appropriate amount of vermicelli bone, 3 slices of ginger and a little salt. Raw materials: peeled carrots are cut into hob blocks, and glutinous rice is cut into sections and vertically cut into strips; Remove clothes and skins from bamboo and potatoes, wash and cut into sections;
Put pig bones in cold water, add a spoonful of rice wine and two slices of ginger, cook for 2 minutes to remove foam, and take it out for later use; Put all the ingredients such as pork bones, bamboo potatoes, carrots and corn into the soup pot until the water is full of ingredients. Cover the pot, and simmer for 1.5 hours, adding a little salt before taking out.
Ingredients: shad meatballs and loofah soup: shad, cucumber, 2 tablespoons salt, white pepper 1 spoon, corn flour 1 spoon, onion and ginger. Practice: cut the shad meat, cut the fish into pieces, add salt and pepper, add egg white and corn flour, and stir clockwise until it becomes a ball and rolls.
Put oil in the pot, add garlic and saute until fragrant, then pour cucumber pieces and stir fry, and then put them in a proper pot to boil; After the cucumber is boiled soft, scoop out the fish paste with a spoon and gently press it into balls, or squeeze the shad balls with the palm of your hand and cook them in a pot until the balls float; Season with salt and chicken powder before cooking, and get some scallions.