Winter melon is a relatively common food ingredient, rich in protein, carbohydrates, vitamins and other nutrients. Among them, ascorbic acid, thiamine, and riboflavin are extremely high in content. Among the mineral contents, potassium ranks first, and it is a typical vegetable with high potassium and low sodium. It is especially suitable for patients with kidney disease and patients with high blood pressure who need low-sodium foods.
So what is the best soup to stew with winter melon? I recommend two common and delicious winter melon soups.
1. Winter melon and pork ribs soup
Prepare ingredients:
500 grams of pork ribs, 300 grams of winter melon, ginger, green onions, salt, and a dash of chicken essence.
Specific methods:
1. Wash the ribs and soak them in water for 10 minutes to fully soak in the blood.
2. Peel the winter melon, remove the flesh, wash and cut into thin skins and set aside. (A thickness of 0.5 cm is appropriate)
3. Boil water in a pot and add cold water to blanch the ribs, skimming off any foam during the process. After the water boils, simmer for 1-2 minutes, remove and rinse with clean water and set aside.
4. Add water to a casserole or ordinary soup pot, add the ribs and ginger slices and cook over medium-low heat for about 20 minutes.
5. After 20 minutes, put the winter melon slices into the pot and add an appropriate amount of salt. Continue to cook the chicken stock over medium-low heat for 15 minutes. Remove from the pot and put it into a soup bowl. Sprinkle with a little chopped green onion and serve.
Tips:
1. The ribs used in the soup must be fresh, otherwise the soup will taste like frozen meat and be unclear.
2. No oil is needed in making this soup. If you like corn, you can also put some corn segments in it and it will taste very good.
2. Kaiyang (Shopee) Winter Melon Soup
Prepare ingredients:
300 grams of winter melon, dried shrimps, cooking oil, green onions, ginger, salt, and a pinch of chicken essence leave.
Specific methods:
1. Peel the winter melon, remove the flesh, wash and cut into thin skins for later use. (The thickness is 0.5 cm.)
2. Soak the shrimp skin in warm water to remove excess salt and impurities.
3. Heat the pot, pour in the salad oil, add the ginger slices and winter melon and stir-fry over high heat for 2-3 minutes.
4. Pour water into the pot, put in the dried shrimps and cook over medium-low heat for 15 minutes
5. Add an appropriate amount of salt, chicken essence, put it into a soup bowl and sprinkle in a little chopped green onion. It’s delicious. Serve.
Tips:
1. Since the shrimp skin itself has a salty taste, an appropriate amount of salt should be used when seasoning.
2. When frying winter melon, add a little lard and the final soup will be more fragrant.