The first course: barley, winter melon and pork ribs soup

The combination of winter melon, barley and pork ribs makes the soup clear and delicious, very suitable for summer.

Specific preparation method

The first step: prepare the ingredients. 300 grams of pork ribs, 300 grams of winter melon, and 80 grams of barley.

Step 2: After cleaning the ribs, pour cold water into the pot, then add a few slices of ginger and 1 spoon of cooking wine, bring to a boil over high heat, remove the ribs and set aside.

Step 3: Clean the winter melon, remove the flesh, and cut into pieces for later use.

Step 4: Wash the barley, then put it into the rice cooker together with the winter melon pieces and ribs, then pour in 1500 ml of water, cover the pot and simmer for 1 hour. Next, add 2 tablespoons of salt and simmer for another 10 minutes. (Using a rice cooker to stew saves time and effort, and is very suitable for summer.)

Step 5: Dish out and start cooking~

Second course: Winter melon and shrimp soup

This soup is refreshing and fragrant. It can be made in just a few steps. It is especially suitable for making in summer.

Specific preparation method

The first step: prepare the ingredients. 1 piece of winter melon, a few fresh shrimps, and a little coriander.

Step 2: Remove the head, feet, shell, and shrimp threads of the shrimp. As shown in the picture, one shrimp is peeled off.

Step 3: Make a crosswise cut on the back of the shrimp, as shown in the picture, but do not cut it off. (You can also remove the shrimp lines at this step.)

Step 4: Put all the processed shrimps into a large bowl, add 1 spoon of cooking wine and 1 spoon of cornstarch in order, mix well, and marinate Prepare for 10 minutes and set aside.

Step 5: Peel the winter melon, remove the pulp, and then slice it for later use.

Step 6: Pour an appropriate amount of water into the pot and bring to a boil, then put the shrimps into the pot and cook until they change color, then remove and set aside.

Step 7: Pour an appropriate amount of water into the pot, then put the winter melon into the pot and boil.

Step 8: Put the shrimps into the pot and cook for 2 minutes. Next, add 1 tablespoon of salt to taste.

Step 9: Put the coriander powder into the pot and turn off the heat.

Third course: Winter melon and mutton soup

The mutton meat is tender and contains less fat than pork and beef. It can be stewed with winter melon into soup and can be prepared in ten minutes. Delicious, delicious and hassle-free.

Specific preparation method

The first step: prepare the ingredients. 200g mutton rolls, 400g winter melon, appropriate amount of wolfberry, appropriate amount of chives.

Step 2: Peel the winter melon and cut into slices, mince the chives and set aside.

Step 3: Pour an appropriate amount of water into the pot. After the water boils, put the winter melon into the pot and cook for 2-3 minutes.

Step 4: Put the mutton rolls into the pot and bring to a boil.

Step 5: Use a spoon to skim off the scum.

Step 6: Add 1 teaspoon of salt and half a teaspoon of white pepper to the pot to season. Then put the wolfberry into the pot and cook for 30 seconds, then pour a little sesame oil into the pot and turn off the heat. Finally, add the chives to the pot and stir evenly before serving.

Tips

Boil some vermicelli in this soup, it tastes very good~

Course 4: Winter Melon Ball Vermicelli Soup

This winter melon meatball soup has a light taste and a fresh aftertaste. The more you eat it, the more you like it.

Specific preparation method

The first step: prepare the ingredients. 200 grams of pork filling, 400 grams of winter melon, 2 small handfuls of vermicelli, 1 small piece of ginger, a little coriander, and half an egg white. (It is best to choose pork filling that is 30% fat and 70% lean, so it tastes the best)

Step 2: Cut the winter melon into 1.5 cm pieces, mince the ginger, and mince the coriander and set aside. (The more minced ginger, the better)

Step 3: Soak the vermicelli in warm water in advance until soft.

Step 4: Start mixing the meatball filling. First put a little sesame oil into the meat filling, and then stir continuously in one direction to make the meat filling become more and more sticky.

Step 5: Add minced ginger, 1 spoonful of salt, half a spoonful of chicken essence, 1 spoonful of light soy sauce into the meat filling, and stir evenly in one direction. (This meatball is not suitable for heavy-colored dark soy sauce. If you don’t have light soy sauce, you can leave it out.)

Step 6: Put the egg white into the meat filling and stir evenly. (Stir until the meat filling is vigorous and feels like it can no longer be stirred)

Step 7: Keep breaking the meat filling with your hands. (This step can make the meatballs more shaped and taste better)

Step 8: Boil a pot of boiling water and start making the meatballs.

Take an appropriate amount of meat filling and put it into your hands, squeeze out a ball with the tiger's mouth.

Step 9: Use a spoon to put the meatballs into the boiling water pot.

Step 10: After all the meatballs are put into the pot, bring to a boil over high heat. Then use a spoon to skim off the foam along the edge of the pot. (This step will make the soup clearer and more delicious)

Step 11: Put the winter melon into the pot and cook for 6-8 minutes.

Step 12: Put the vermicelli into the pot and cook for 30 seconds.

Step 13: Add half a spoonful of salt and a little white pepper to the pot to taste, and then add ground coriander into the pot before serving.