Winter melon and shrimp soup
Ingredients:
300g of wax gourd, shrimps, ginger slices,
Seasoning:
A little salt and chicken essence respectively.
Production steps:
1, melon peeled, washed and cut into small pieces. Pierce the shrimp with a toothpick from the tail of the shrimp, and remove the shrimp line for later use.
2. Add water to the pot to boil, pour in the cut wax gourd and sprinkle with ginger slices. Cover, bring to a boil and cook for about 15 minutes until the ingredients are soft.
3. Pour in the washed shrimps and gently stir until the shrimps are bent. Cover and continue to cook for about 10 minutes on low heat until all the ingredients are cooked. Add salt and chicken essence and mix well to taste. Skim off the floating foam, cook for a while until it tastes good, turn off the heat and serve.
Hot and sour shrimp soup
5 metapenaeus ensis, tomatoes, winter bamboo shoots, sweet potatoes, 200ml of milk, peppers,
Salt, oil, black pepper,
Practice:
1 winter bamboo shoots are cut into small pieces, tomatoes are cut into pieces, peppers are cut into rings, and sweet potatoes are diced. Add water to the pot, boil it, add sweet potatoes, boil them and remove them. Boil sweet potato soup for later use.
2. Add sweet potato, milk and proper amount of salt into the juicer, pour the boiled sweet potato soup, pour metapenaeus ensis into the boiling pot, add winter bamboo shoots, tomatoes, peppers and salt, boil over high fire, and turn to low heat for 5 minutes.
3. Pour the squeezed juice into the pot, add black pepper and oil, and mix well to taste. After turning off the fire, put the cooked soup into a bowl and add coriander.