Smelt-bread soup
By VicentaLakin
The silk melon is a common melon in the North and the South, and, despite different varieties, its nutritional value is not the same. It contains appropriate amounts of protein and fat, as well as large quantities of calcium, iron and vitamins. Because it contains more water, in some places it is called “measles”. The silk melon is very tender, its skin is green, and its heart is white, and it is popular because it is fresh and has a short cooking time. After the fall, more silkmelon and fresh and fresh mouths will reduce cooking time in the kitchen. The melons have a variety of practices, as well as soup. Today I bring this silk melon dry beverage, which is simple in approach and in use, and which uses the beauty of dry beverages, without the need for extra sauce, to make people drink two bowls, especially with thick soup, making rice tastes more fresh and smooth. How can you not be happy to enjoy good food while being well nourished。
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Smelt-bread soup
1
Two long silkmelons ready。
2
The dry beak washes twice, immersed for another 30 minutes with an appropriate amount of cool water. The dry beak is filled with water, which will be quickly ripened when it enters the pot. There will be a few black threads on the dry beak, that is, the digestive tract of the dry beak, which will be removed after full bubble。
3
The silkmelon goes to the skin without a razor, which is a waste of its meat, which is scraped off with the cutter's knife and washed with cold water。
4
If you don't cut it, it's darker after oxidation, before cooking, and it's white。
5
A small amount of oil is poured into the frying pan, which will make the onion bouquet fragrance fragrance; rather than an iron pot, it will make the silk melon black quickly, using non-composts, sandpots, high-temperature glass pans, stainless steel pots, etc。
6
Put the spas in the pot, flip it for two minutes, soften it。
7
And pour in the pot softly and dryly, evenly。
8
It won't take long. It'll boil. A little salt mixed。
9
Smelt-bread soup, sweetness, sweetness and waterSmelt-bread soup Make Tips
There are many varieties of silk melons, and I use them in the North, which are more rare and more fertilizing, with scavengers, with razor blades, which are easier than the elastic silk melons; 2. Dry beads are very tender and tasteful, and their soup is cooked together, without the need to add other sauces; and 3. The melon soup is not limited to dried bees, with bees, prawns, rice, eggs, tofu。