Ham, mussels, and winter melon soup:

Ingredients: 50 grams of ham, 50 grams of mussels, 500 grams of winter melon, 3 slices of ginger, appropriate amount of rice wine, salt, MSG, and sesame oil.

Method: First cut the ham into thin slices, wash the mussels, peel and cut the winter melon into small cubes, put cold water in the pot, put the ham and mussels into the pot and bring to a boil. Then add rice wine and salt, and cook over low heat. When the soup turns milky white, add the winter melon. When the winter melon is crispy, add MSG, drizzle with sesame oil, and eat after cooling slightly.

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Mussel bones and winter melon soup

Ingredients: half a catty of mussels (called Haihong in the north and Qingkou in Guangdong and Guangdong), a circle of winter melon, chopped in the refrigerator Three bones, three slices of ginger (for two people)

Method:

1. Blanch the bones, wash the mussels, and cut the winter melon into pieces.

2. Boil the bones with water. I almost looked at the ginger slices and quickly threw them away. Simmer over low heat for another 40 minutes

(the time is a little short, so I’ll make do in a hurry), add the winter melon and boil again

and add the mussels and bring to a boil. Simmer over low heat for 10 minutes.

3. Salt and MSG to taste.

Key points:

Smell the mussels one by one when you buy them. If one of them is not fresh, the whole pot will be ruined.

The bones enhance the flavor, not the main character.

For the sake of lightness, even pepper is not required.