First of all, barley melon sparerib soup

1, prepare the ingredients. 300 grams of ribs, 300 grams of wax gourd and 80 grams of coix seed.

2. After the ribs are cleaned, put them in a pot with cold water, and then add a few slices of ginger and 1 tablespoon cooking wine. After the fire boils, take out the ribs for later use.

3. Wash the wax gourd, remove the pulp, and then cut into pieces for later use.

4. Wash Coicis Semen, then put it into the rice cooker with wax gourd blocks and ribs, then pour in 1500ml water, cover the pot and stew for 1 hour. Next, add 2 tablespoons of salt and stew for 10 minutes.

Second, soybean and winter melon bone soup

1, the barrel bone was washed and cut into pieces, and the soybean head was soaked.

2, melon diced, ginger sliced for use.

3. After the hot water in the pot is boiled, put the bone into the blood-removed water, take it out after about 2 minutes, and then wash it with clear water.

4. Put all the materials and ginger slices into an electric pressure cooker, and add a proper amount of water and a spoonful of white vinegar.

5. Cover the lid and turn the soup button (about half an hour).

6. After exhausting for half an hour, open the lid, add appropriate amount of salt and serve in a bowl.

7. If you like to drink rich soup, you can continue to heat it after opening the lid. After boiling, the soup will become rich after cooking for a while.

Third, clam winter melon soup.

1, put the clam in salt water and let it spit sand for several hours. Then scrub the surface of the clam with a brush, and finally drain the water for later use.

2. Peel the wax gourd, remove the pulp, then cut into pieces and shred the ginger.

3. Pour the right amount of water into the pot and bring it to a boil. Boil the wax gourd slices and ginger in a pot for 2 minutes.

4. Put the clams into the pot and cook until the mouth is open.

5. put a little salt, a little white pepper and a few drops of sesame oil in the pot and turn off the fire. Finally, sprinkle a little chopped leek or coriander.

Four, melon and shrimp soup

1. Remove the head and tail of the fresh shrimp, peel off the shrimp shells, pick out the shrimp lines on the back and abdomen, and put them in a small bowl.

2. Add a little cooking wine, salt and dried starch, and marinate for 10 minute.

3. Wash the wax gourd, peel it, slice it, shred the ginger and cut the onion into small pieces for later use.

4. Pour a proper amount of water into the casserole, add 1 bag of concentrated alcohol broth, and bring to a boil.

5. Pour in the melon slices, pour in the shrimps, spread the shrimps, and turn to low heat after discoloration.

6. When the wax gourd is ripe, add shredded ginger and chopped green onion, and add a little salt.

7. Add a little sesame oil to taste and mix well.

Five, wax gourd barley old duck soup

1, clean the tears from work, and then soak for about 1 hour.

2. Chop the duck, remove the melon, then cut into pieces and slice the ginger for later use.

3. Pour a little water into the pot, then put the duck into the pot, add 1 tbsp cooking wine, and bring to a boil over low heat.

4. Put the blanched duck meat, wax gourd, coix seed and ginger slices into a rice cooker or an electric pressure cooker, and then pour in a proper amount of water. Then put the pot away and select the "stew" or "soup" function. After the soup is stewed, remove the lid, add 2 teaspoons of salt, then cover and stew for 10 minutes.