Winter melon is cold, and melon meat and pulp have diuretic, heat-clearing, expectorant and thirst-quenching effects. It can also treat edema, phlegm and asthma, summer heat, hemorrhoids and other diseases. If the wax gourd is boiled with skin, it can reduce swelling and diuresis, and clear away heat and relieve summer heat.
Shrimp is nutritious, soft and easy to digest, and it is an excellent food for people who are weak and need to be nursed back to health after illness. Shrimp meat is rich in magnesium, which can protect the cardiovascular system, reduce the cholesterol content in blood, prevent arteriosclerosis, and dilate coronary arteries, which is beneficial to prevent hypertension and myocardial infarction. Shrimp meat also has the effects of tonifying kidney and strengthening yang, promoting lactation and resisting toxicity, nourishing blood and solidifying essence, removing blood stasis and detoxifying, benefiting qi and nourishing yang, dredging collaterals and relieving pain, stimulating appetite and resolving phlegm.
The method of winter melon and shrimp soup is as follows
Preparation: Fresh shrimp, wax gourd, pork and other ingredients, first cut the wax gourd into pieces, [not too thick or too thin] wash two onions, cut the onions into minced onions, stir-fry the onions in a pot [with a little oil in the pot], put the wax gourd down, add salt, monosodium glutamate and water for 3-5 minutes, and cook until the wax gourd is almost cooked, then chop the pork into a meat trap.
The above is the introduction of the efficacy and practice of winter melon and shrimp soup. The efficacy of winter melon and shrimp soup is still relatively comprehensive, which not only promotes diuresis and clears heat, but also plays a role in resolving phlegm. Therefore, some housewives who want to learn shrimp and winter melon soup as soon as possible can understand the above practices and make their own winter melon and shrimp soup at home, so that their family members can keep healthy by drinking soup.
Techniques and taboos of winter melon and shrimp soup
1 ingredients to be prepared
Prepare about 300 grams of melon and 50 grams of shrimp before making soup with melon and shrimp. 3 or 4 grams of sesame oil and only about 3 grams of salt.
2 technical steps of winter melon and shrimp soup
People can peel and wash the wax gourd first, pull out the pulp inside and cut it into small pieces, either square or strip; Add a proper amount of water to the pot, then add shrimps and wax gourd and cook them until the wax gourd is cooked and rotten. Add salt, chicken essence and other condiments before cooking, and finally drop sesame oil into the pot and you're done.
3 taboo
Don't eat shrimp with some fruits when eating. Shrimp contains more substances such as protein and calcium. If it is eaten with fruits, grapes and persimmons containing tannic acid, it will reduce the absorption of protein to human body, and the combination of tannic acid and calcium will stimulate the stomach, which may lead to dizziness, nausea and other diseases. Seafood and fruit should be eaten at intervals, and the time should be controlled at about 2 hours.
What is the practice of winter melon and shrimp soup?
First, prepare about 300 grams of wax gourd, appropriate amount of shrimp, and a little oil, salt, monosodium glutamate and onion.
After cutting the wax gourd, remove the pulp and skin inside, then clean it, cut it into large pieces, and cut the onion into pieces.
Put a little bit of oil in the pot. When the oil temperature is hot, add the shallots and saute until fragrant. Then add the wax gourd pieces and stir fry. After a few times of stir fry, add a proper amount of water and a little salt. When the wax gourd is cooked to a little bit, add the shrimps, then boil it over high fire and continue cooking for about half an hour.
When the wax gourd is translucent and soft, add a little chicken essence to taste and you can eat it out of the pot. The practice of melon and shrimp soup is very simple. When making it, we must ensure that the melon is soft and rotten, so as to ensure the nutritional value of the melon to be released as much as possible.