condiments

Hazelnut mushroom100g

500 grams of wax gourd

1 corn

condiments

salt

2 grams

Practice of hazelnut, corn and winter melon soup

1.

Wash the hazel mushrooms and soak them in cold water.

2.

Wash corn and wax gourd.

3.

Cut the corn into pieces.

4.

Pour the hazelnut and the water soaked in the hazelnut into the inner container of the rice cooker.

5.

Put the corn into the inner container of the rice cooker.

6.

Add a proper amount of water, put the inner container into the rice cooker, cover it, and electrify the rice cooker.

7.

Use this time to peel off the melon skin and remove the pulp.

8.

Cut wax gourd into hob blocks

9.

After 40 minutes in the rice cooker, put the wax gourd into the rice cooker, cover it and continue to cook.

10.

Boil the wax gourd, add salt, stir well, and turn off the electricity.

Serve immediately.

Cooking tips

Hazelnut mushroom is fresh, corn is sweet, and wax gourd is fragrant. Therefore, this soup should not be mixed with many seasonings.

The order in which the ingredients are put into the rice cooker depends on the difficulty of cooking.