Moreover, the price of winter melon in the market has always been very cheap, sometimes even dropped to a few cents a catty. Eating more winter melon vegetables in summer can not only clear away heat and fire, but also play a role in expelling moisture. Today, I will share a soup of winter melon that is simple in practice and does not need too much seasoning. It is not only nutritious, but also particularly delicious.
First, prepare a tender little wax gourd, peel and slice it for later use, prepare a little onion, ginger and garlic, slice it aside for later use, and soak a little Undaria pinnatifida and sliced mushrooms. Boil oil from the pan, without too much oil. Add onion, ginger and garlic to saute until fragrant, then add the soaked Undaria pinnatifida and stir-fry until there is no water, then add a proper amount of clear water, and add salt, pepper and chicken essence for seasoning. These are the only three seasonings needed for this dish.
After the water is boiled, put the sliced mushrooms and wax gourd in the medium heat and cook for about 7-8 minutes. Sprinkle a little sesame oil and chopped green onion before taking out the pot, and a bowl of delicious wax gourd soup will be made. In this season of autumn, it is also very good to drink some winter melon soup to moisten it, and it can also relieve greasy and increase people's appetite.
In addition, there is a kind of wax gourd which is also very delicious. First, cut some onion, ginger, garlic and dried Chili peppers for later use, boil the oil in the pan, add onion, ginger, garlic and dried Chili peppers for saute, and then pour the sliced wax gourd for stir-frying. This process can be directly turned on fire, and no other water is needed in the production process, because there is already a lot of water in the wax gourd, which will be released during the cooking process. Add salt, chicken essence, soy sauce and oyster sauce for seasoning.