The practice of green bean winter melon soup is as follows:

1, green beans washed and soaked in water, winter melon peeled and cut into cubes, rock sugar spare.

2, green beans with water, high heat until boiling, then turn to medium heat and cook for 30 minutes.

3, add winter melon, continue to boil until the green beans rot.

4, after cooking, turn off the fire, add rock sugar, let it melt automatically. Finally, let it cool to eat. Summer time can be placed in the refrigerator for about 2 hours, want to drink when you take out to drink, cold and sweet, refreshing, relief of summer heat, better taste.

Cooking Tips

1, winter melon with the skin to cook more cool air.

2, mung beans are relatively hard, if you forget or it is too late to soak, you can first use the pressure cooker to cook, change the pot or not to join the winter melon do not need to cover, continue to cook the winter melon to transparent on it.

3, mung bean winter melon soup in addition to sweet, can also be made into salty, can be fried as soup vegetables, just change the rock sugar into the right amount of refined salt, put a spoonful of lard can be.

4, green beans are known for clearing the summer heat, detoxification. Mung beans are sweet, cool and non-toxic. The stomach meridian. It has the effect of eliminating summer heat, clearing heat and detoxification, and facilitating the flow of water.

5, this soup is cool, spleen deficiency and cold people should not eat for a long time.

Other practices

1, start a pot of fire, pour in fresh soup, boil and skim the foam.

2. Wash and break the ginger, put it into the pot.

3, green onions to root clean, pull knot into the pot.

4, green beans wash clean, remove the skin floating in the water, into the soup pot stewed.

5, the winter melon peeled, pith, cleaned and cut into pieces into the soup pot, burned to cooked but not rotten when adding salt, can be eaten.