Mushroom and winter melon soup

Ingredients: 250 grams of winter melon, 50 grams of mushrooms, a little wolfberry, 5 grams of salt, a little each of chicken essence, sesame oil and MSG.

Method: Wash the winter melon, remove the pulp and cut into thick slices; wash the mushrooms and slice them for later use; soak and wash the wolfberry. Put the pot on the fire, pour in an appropriate amount of water and bring to a boil. Add the winter melon slices, mushroom slices, and wolfberry and cook for 15 minutes, then add seasonings to taste.

Winter Melon and Old Duck Soup

Ingredients: 750 grams of old duck, 300 grams of winter melon, appropriate amounts of green onions and ginger slices, 5 grams of salt, 15 grams of cooking wine and a little MSG.

Method: Slaughter the old duck, chop into pieces, boil with water and set aside; wash the winter melon, peel, remove the flesh, and slice. Pour oil into the pot and heat it up, stir-fry the green onion slices, ginger slices and old duck meat, pour in the cooking wine and stir-fry evenly, add 1500 grams of water and cook for 30 minutes, add the winter melon slices and cook for 20 minutes, add salt and MSG to taste.

Sea rice and winter melon soup

Ingredients: 300 grams of winter melon, 50 grams of dried sea rice, appropriate amounts of fresh soup, refined salt, ginger slices, chopped green onion, monosodium glutamate and sesame oil.

Method: Peel and flesh the winter melon, wash it, and cut it into rectangular slices 5 cm long and 2 cm wide. Soak dried shrimps in warm water. Put the wok on high heat, add fresh soup, bring to a boil, add winter melon, dried shrimps, and refined salt, and simmer over low heat. Cook until the winter melon is transparent and the soup is thick and white, add ginger slices, chopped green onion, MSG, and drizzle with sesame oil. Serve.

Cathedral carp and winter melon soup

Ingredients: 300 grams of grass carp, 400 grams of winter melon, appropriate amounts of coriander, onion, ginger, garlic, peanut oil, cooking wine, clear soup, sesame oil, refined salt and MSG.

Method: Remove the scales, gills, and internal organs of the fish, wash it, and make cross cuts on both sides. Peel and flesh the winter melon and cut into pieces. Wash the coriander and cut into sections. Wash the onions, ginger, and garlic and cut into shreds. Heat the pot, pour in peanut oil and fry both sides of the fish until slightly brown, add cooking wine, add onion, ginger and garlic shreds and stir-fry, add clear soup and winter melon cubes, cook over low heat until the fish and melon are cooked, add Stir together refined salt, monosodium glutamate, coriander segments and sesame oil.