Winter melon and coix rice bone soup
By VicentaLakin
Recipe Recommendations
- keel 500G
- winter melon 500G
- glutinous rice 50g
- tangerine peel a small piece
- Jiang a large piece
- mature vinegar two drops
- salt appropriate amount
Steps for Winter melon and coix rice bone soup
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1. Prepare materials;
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2. Soak the tangerine peel in water for 30 minutes and scrape off the white part inside;3. Wash the coix seed with water and set aside;4. Put water in the pot until the keel is washed, put it into the fire and boil until the meat turns white, pick it up and set aside;
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5. Put the water-soaked dragon bones into the soup pot, add water, tangerine peel, ginger and the wax gourd that has been peeled and cut into small pieces (the wax gourd peel can also be left behind, so that the wax gourd will have a better effect). Water is subject to the covering material.
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6. Add two drops of vinegar, cover the lid, cover the soup, boil over high heat and keep for another 15 minutes, turn to low heat and cook for another 1.5 hours;7. Add a little salt to taste.Winter melon and coix rice bone soup Make Tips
1. The tangerine peel must be soaked in water and scrape off the inner flesh, that is, the white part, otherwise it will be bitter;
2. Coix seeds can be added and reduced in appropriate amounts. Personally, I prefer to eat coix seed, so I will put more;
2. Coix seeds can be added and reduced in appropriate amounts. Personally, I prefer to eat coix seed, so I will put more;