Slice the wax gourd and soak the dried rice in water for five minutes.

Put a little less oil in the pot, stir-fry the wax gourd slices, add boiling water, boil for 5 minutes on high fire, put rice in the sea, and simmer for 3 minutes, season, turn off the fire, sprinkle with chives and take out the pot. It's delicious.

The main function of summer soup is to clear away heat and toxic materials, remove dryness and prevent edema. Of course, the first choice is the old fire winter melon soup!

Materials:

Wax gourd and kelp with a little coix seed and mung bean (a little each in the ratio of1:4)

A little lean pork (50g), half a chicken and a small strip of raw fish (that is, snakehead) (about 7-8 ounces).

Simple steps:

Wash mung beans and coix seed and soak for 30 minutes.

Wash kelp and wax gourd and cut into large pieces with skin.

Wash the lean meat and cut it into large pieces. Wash the chicken (without cutting) and fly it separately (add a little ginger slices with cooking wine to the water).

Main soup pot:

Add mung beans and barley, lean meat that flies over the water, and add 7 cups of chicken to boil.

At the same time,

Large iron pot:

Wash the raw fish, stir-fry in the oil pan, add cold water until the fish is submerged and boil for about 5 minutes (add the still boiling fish soup when the water in the same soup pot is boiled).

Continue to boil for about 15 minutes.

Add wax gourd pieces and kelp.

After the water is boiled again, turn to low heat and boil for 2 hours.

In this soup, the first flavor is mung bean and coix seed, then pork and chicken broth, then fish soup, then kelp, and the last layer will not be suppressed is the clear fragrance of wax gourd. If the final taste of wax gourd is not strong or the taste of a certain material is particularly strong, then the proportion needs to be adjusted or there is not enough time to cook.