Stewed winter melon with lily and keel

Ingredients: 100g lily, 300g keel, 300g winter melon, 10g wolfberry

Seasoning: 2g chives, salt 3 grams

How to cook winter melon with lily and keel bones

1. Wash the lily and wolfberry separately; peel and wash the winter melon, cut into pieces and set aside; wash the keel and chop into pieces; green onion Wash and chop.

2. Fill the pot with water, add the keel, add salt, and bring to a boil over high heat.

3. Pour in lily, winter melon, minced green onion and wolfberry, turn to low heat and simmer for about 2 hours, until the soup turns white.

Efficacy of this soup: body shaping and beauty

Effects of winter melon:

Winter melon is round, oblate or oblong, and the size varies depending on the variety. Most varieties have white powder on the surface when mature. Winter melon has thick flesh, white color, loose and juicy flesh, and light taste. It is the main vegetable variety in summer and autumn.

Health benefits: Winter melon has a high water content, and is also rich in carbohydrates and vitamin C. The nutritional content of winter melon is different from other melons. It does not contain fat, and the content of sodium and sugar is also very low. Obese people can lose weight by eating it regularly. It is also beneficial for patients with kidney disease, edema and diabetes.