Nutritional value of winter melon soup
Winter melon soup
1, wax gourd is rich in VC and potassium salt, which has diuretic and detumescence effects.
2. Wax gourd contains propanol diacid, which can inhibit the conversion of sugar into fat and is one of the best ingredients for dieters.
3, with the umami taste of winter melon, it is not difficult to guess that winter melon also has the effect of clearing away heat and relieving summer heat. Winter melon is cool and is one of the necessary dishes in summer. Regular consumption can achieve the effects of strengthening the spleen, caring skin, relieving cough and resolving phlegm.
flower clams wax gourd soup
flower clams wax gourd soup
material preparation
Ingredients: wax gourd1000g, clam 400g. Seasoning: salt (1 teaspoon), ginger (5 pieces) and chives (2 pieces).
manufacturing method
1, the clam is soaked in light salt water first, so that the sediment can be spit out. Meretrix meretrix can also be replaced by other shellfish, chopped leeks and sliced ginger.
2, add water to the pot, put the onion and ginger into the pot, boil over high fire, put the clams into the pot, and cook over high fire until the clams open. If the clams still have a little mud, you can rinse them in the pot several times to remove the mud.
3. After the clams are cooked and fished out, the ginger slices and shallots are also fished out, and the soup is poured into a large bowl for clarification.
4. Dig the wax gourd into balls or cut it into small pieces, start the pot again, and slowly pour the clarified clam soup into the pot, paying attention to it slowly, because there is sediment at the bottom, and the soup at the bottom is not used.
5. Put the winter melon balls into the pot, add some salt, and cook over medium heat until cooked. When the wax gourd is translucent, pour in the clam meat. When the fire boils, sprinkle chopped scallions, then turn off the heat and take out the pot.
Pork ribs and winter melon soup
Pork ribs and winter melon soup
material preparation
Ingredients: 200g pork chop and 200g wax gourd. Seasoning: chicken essence, onion, ginger, star anise, pepper, sesame oil, coriander and salt.
manufacturing method
1. Wash the pork chops and blanch them in a pot with boiling water for a while, so as to soak the bleeding water, then skim off the floating foam, pick out the ribs, peel the wax gourd, wash and cut into pieces.
2. After the pot is cleaned, pour a proper amount of water, then add aniseed, onion, ginger and pepper to boil, and then put the ribs into the pot. When the fire boils, turn to low heat and simmer. After half an hour, add the wax gourd pieces.
3. Add a proper amount of salt to taste, then cook for 15 minutes, add chicken essence and coriander segments, and drop a few drops of sesame oil to serve.
Mutton and White Gourd Soup
Mutton and White Gourd Soup
material preparation
Ingredients: leg of lamb 1, clean wax gourd 150g, vermicelli 1. Accessories: salt 5g, onion 1, ginger 1, coriander 1, chicken essence.
manufacturing method
1, separate the mutton from the sheep bones, and cut the mutton into small pieces, preferably mutton, which tastes better. After peeling and washing the wax gourd, cut it into thin slices and slice the onion and ginger.
2. Add a proper amount of water to the pot and bring to a boil. Blanch the vermicelli with boiling water and take it out for later use.
3. Put a proper amount of water into the casserole, add mutton and sheep bones, boil and skim off the floating foam, then add onion and ginger, cook until the mutton is cooked, add wax gourd and vermicelli, and turn to low heat for stew.
4. After the wax gourd is soft and rotten, add salt and chicken essence, and sprinkle coriander after the pan.