The winter melon spine soup I made today is a very balanced choice between light and meat.
Winter melon clearing fire and detoxification is a very suitable vegetable in summer. The spine has a high nutritional value and is rich in calcium and bone collagen. It is suitable for children's growth and development. There are also large pieces of meat on the bones, which also satisfies the child's father's meat needs can be said to achieve three goals with one stone.
Winter melon spine soup
By BradyHuels
Recipe Recommendations
- winter melon appropriate amount
- spine appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Winter melon spine soup
1
Peel the wax gourd, remove the naan and cut it into large pieces, chop the spine into pieces and wash it for later use.
2
Pour appropriate amount of oil into a frying pan, heat over high heat until 80% hot, add ginger slices and saute until fragrant.
3
Pour in the spine, add 1 spoonful of cooking wine and stir-fry until it is tender.
4
Transfer to a pressure cooker, pour half a pot of water, remove the floating powder after boiling over high heat, cover the high-pressure lid, heat the steam over high heat, turn to low heat, simmer for 25 minutes, open the lid to let off steam, add wax gourd and appropriate amount of salt, cover with ordinary pot lid, turn to low heat and cook for another 10 minutes, turn off the heat, and add chicken essence and pepper powder when starting the pan to taste.