Pork bouquet soup
By VicentaLakin
It's common knowledge that Cantonese people like soup, hot summers, a troupe soup for the summer. Winter melons are hot, thirsty, water, swollen, fat-free, low-heat, healthy and good-quality food. The rice is wet and edible, it's hot and it's corny。
Recipe Recommendations
- ribs 500 grams
- winter melon 800 grams
- corn 300 grams
- glutinous rice 50 grams
- wolfberry 10 grams
- ginger 3 grams
- salt 5 grams
Steps for Pork bouquet soup
1
(b) Bone-cleaning and decapitating
2
(b) Boiled water, which shall be put into the ribs, drifting, and extracting dried water
3
(b) The winter melons go to the skin to cut the seeds, cut the corn, wash the rice and soak it, so the food is ready
4
Put the ribs, corn, rice, corn and ginger in the pot
5
30 MINUTES WITH PROPER CLEAN WATER; PS: WATER MUST COVER FOOD
6
Join the melon for another eight minutes
7
Put the salt in the balance, then。Pork bouquet soup Make Tips
1. The winter melon rind can be left on, or scrubbed with salt, washed clean, and added to the pot to stew together; 2. Wash and soak the coix seeds to make them softer when stewed; 3. The winter melon cooks quickly; 5-8 minutes in the pot is sufficient;