Wash and peel the melon, cut into small slices, pour oil in the pot, when the oil is hot, add the seaweed, and then put in the cut melon slices.

When the melon slices are a little browned and soft, add water, cover and start to simmer.

After 5 minutes, add chicken essence and cilantro.

Add salt before serving!

Two: restaurant practice, a little difficult

Seaweed winter melon soup

Ingredients

250 grams of winter melon, 10 grams of seaweed, 1 egg, 3 grams of chopped cilantro; 8 grams of cooked lard, 2 grams of refined salt, 1 gram of monosodium glutamate, a little green onion, ginger, 400 grams of chicken broth

Measurement:

Peel and pith the winter melon, wash it. Cut into small slices; seaweed into a bowl, soften with boiling water, wash, chopped; chicken knocked into the bowl to break up.

The soup pot on the fire, into the lard hot, the onion and ginger, seaweed together into the pot to stir-fry, pour into the chicken broth simmering for 5 minutes, and then into the winter melon slices cooked, add salt, monosodium glutamate, dripping into the egg, into a bowl, sprinkled with cilantro into the end of the.

This soup is refreshing and appetizing, and it contains protein, various vitamins and minerals. Winter melon contains more water and less sodium, which has the effect of clearing heat and detoxification, diuretic and swelling. Winter melon slices should be cut a little smaller, seaweed should be softened, chopped and then used.