method of work
Slice the wax gourd for later use, cut the ginger into large pieces, put it in a pot and boil it in water.
Put the small ribs in boiling water to get bloody, about 3 minutes.
Pour out the blood, and don't want the ginger slices. Go to the blood again with clear water, as mentioned above. (That is to say, this step of bloodletting is repeated twice)
Change fresh water, add fresh ginger slices and shallots, put small ones in, add seasoning, a little salt and sugar, and light soy sauce. (In fact, you can also put no seasoning, and put it at the end to make the soup lighter.) Cook over high fire 15 minutes or so.
Then add the wax gourd slices and simmer over low heat. If you want the vegetables and meat to be crisp, it will take a little longer. About 30 minutes.
Finally, before cooking, you can add seasonings according to your taste.
Braised winter melon
material
Wax gourd, mushroom, green pepper
method of work
1. Peel the wax gourd, cut it into 4-5cm cubes, and put a cross knife on it. Dice both mushrooms and peppers;
2. Pan-fry the wax gourd with oil;
3. Move the wax gourd out of space, stir-fry the mushroom and pepper granules to taste, and sprinkle with salt;
4. Add water-flooded wax gourd, spray soy sauce, boil over high fire and simmer over medium heat, and cover the lid;
5. When the juice is almost dry, add oyster sauce, chicken essence and chopped green onion.
Winter melon meatball soup
material
Ingredients: lean meat stuffing (pig or sheep), wax gourd, vermicelli and coriander.
Ingredients: onion, ginger
Seasoning: soy sauce (soy sauce, soy sauce), salt, sesame oil, pepper and starch.
method of work
1. Wash and peel the wax gourd and cut the seeds into one-inch thick pieces; Soak the vermicelli in cold water for a while until it is soft;
2. Chop the onion, put it into the meat stuffing with a little cooking wine, salt, soy sauce and pepper, and stir it in one direction;
3. After the minced meat is ground evenly, add a little blending oil and starch, stir for a while and set aside;
4. Add half a pot of cold water to the soup pot, add two pieces of ginger, and add a little soy sauce (adjust the color of the soup);
5. Before the water boils, put the wax gourd slices and vermicelli, turn to low heat, and then scoop the meat stuffing into meatballs with a few spoons and put them in the pot, making them as round as possible;
6. After the meatballs are put in, turn the fire to boil the soup, skim off the floating foam, add some salt to the soup to taste, and cook for a while until all the materials are mature.
7. Sprinkle with chopped coriander and sprinkle with a little sesame oil.
Winter melon seaweed soup
material
Wax gourd is one yuan a catty, I bought two yuan and kelp is two yuan, which is enough for several people.
method of work
Step 1: Peel and cut the wax gourd and wash it.
Step 2: soak kelp in water for 40 minutes. In this way, my kelp is knotted kelp, which is sold here in Nanjing. If it's the kind of sea belt, I don't need to change my knife when I come back and soak it and cut it into small pieces for later use.
Step 3: Heat the bottom oil in the pot, pour in the wax gourd and kelp and stir-fry for 2 minutes.
Step 4: In order to make more soup, I poured the melon and kelp into another steamer with water boiling. Heat the fire for 7 or 8 minutes, then add salt to the pot, and control the saltiness yourself.
Winter melon and barley soup
Cooking materials (two people): one piece of wax gourd, one or two pieces of coix seed, appropriate amount of ginger slices and a little chopped green onion.
method of work
2. Add an appropriate amount of cold water to the pot, add the soaked Coicis Semen, ginger slices, cooking wine, and bring to a boil over high fire, and then simmer for 10 minute, then add the wax gourd pieces, cook for another 8 minutes, add refined salt, chicken essence and a little pepper, and sprinkle with chopped green onion.