My suggestion is that the best match for making winter melon soup is meat, not seafood, because winter melon itself is cold, and seafood is cold, so the meat can be adjusted. In addition, you can put more ginger in winter melon soup, and the role of ginger is to get rid of the cold.

Recommended:

One: ribs and winter melon soup:

Mainly simple and economical;

Ingredients: 250g of ribs, 250g of wax gourd, 4 slices of ginger, proper amount of salt, a little monosodium glutamate and 4 bowls of hot water.

Production process:

1, wax gourd, ribs cut into small pieces, ginger cut into filaments.

2. Take a large soup bowl and fill it with 4 bowls of hot water. Add the wax gourd pieces, sparerib pieces and shredded ginger, and cook with microwave high-intensity fire for 15-20 minutes. Take out and season with salt and monosodium glutamate.

Two: shredded chicken and winter melon soup:

Ingredients: 200 grams of chicken breast and wax gourd slices, 3 grams of codonopsis pilosula and Astragalus membranaceus, and proper amount of salt, yellow wine and monosodium glutamate.

Practice:

Shredded chicken breast, Codonopsis pilosula and Astragalus membranaceus are put into a casserole, and 500 ml of water is added to stew until it is 80% cooked, then the wax gourd slices are added, and appropriate amount of salt, monosodium glutamate and yellow wine are added, and the wax gourd is cooked thoroughly. Serve as an auxiliary soup for dinner.

Three: wax gourd and mung bean soup:

Ingredients: 500g of wax gourd, 50g of mung bean15g of onion15g, 5g of ginger, a little salt, 50g of fresh soup.

Practice:

1. Wash the soup pot and put it on a strong fire. Add fresh soup and bring to a boil. Skim off the foam.

2. Wash and smash the ginger, put it into the pot, wash the onion into the pot, and add mung beans.

3. Peel the melon, remove the pulp, wash and cut into pieces, put it into the soup pot, and when it is cooked but not rotten, sprinkle with salt and serve from the pot.

Key points:

It is better to make mung beans in that year; Wax gourd should be cooked after mung beans.

Features: clearing away heat and diuresis, quenching thirst and dispelling summer heat.

thank you !