Cold melon and soybean fan bone soup

Cold melon and soybean fan bone soup

Introduction:

"Guangdong people call balsam pear lianggua. "Melon" in Cantonese, in addition to refers to the fruit of the melon, there is another meaning, that is, "death" means. "Bitter gourd" is definitely not a good intention. It's too much to live a hard life and die. Cantonese like to talk about Yitou, so they taboo bad luck, so they changed the name of "balsam pear" to "lianggua". The name of lianggua is really good. In the hot summer, when I hear the word "cool", I feel cool and comfortable ~ ~ lianggua is the best fruit for clearing away heat and destroying fire. On a hot day, it's so hot that I have no appetite at all. At this time, I can have some lianggua to clear away fire, and boil it together with soybean and fan bone. It tastes delicious, fresh and not greasy, and it also has high protein. It's a good product The soup of nourishing and dispelling fire in summer. "

Production steps:

Step 1: prepare the main materials.

Step 2: soak soybeans overnight, wash and drain; wash the balsam pear, cut it in half, remove the capsule and seed, and cut it into pieces for use.

Step 3: wash the fan bone (cut it into pieces when you buy it), put it into boiling water to soak the soup for 5 minutes, remove the foam on the surface and set it aside.

Step 4: put the fan bone, balsam pear, soybean and ginger slices into the rice cooker, add appropriate amount of water, and then add 1 tbsp vinegar, and cook for 1-1.5 hours.

Step 5: one hour later, open the lid, add salt to taste, and continue to cook for 10 minutes.

Materials required:

Fan bone: 250g

Cold melon: 150g

Soybeans: 100g

Ginger slices: 3 slices

Vinegar: 1 tbsp

Salt: 1 tsp

Note: 1, in the stew, add a spoonful of vinegar, can be conducive to the bone of calcium thin out to the soup. 2. The amount of salt can be adjusted according to your own taste.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: light