[Tonggu wax gourd soup]

[Tonggu wax gourd soup]

Introduction:

"Wax gourd is an annual herb. It contains protein, sugar, crude fiber, calcium, phosphorus and iron. It has high potassium content and low sodium content. It has the effects of clearing heat, resolving phlegm and strengthening stomach. In addition to protein, fat and vitamins, pig bone also contains a large amount of calcium phosphate, bone collagen, bone mucin, etc., which can provide calcium for children and the elderly. Especially when the season changes, the elderly at home can drink some tube bone wax gourd soup, which is nutritious and easy to digest. The best way to make tube bone wax gourd soup is not to be greasy. Only in this way can the tube bone wax gourd soup taste more fragrant, and you don't have to worry about getting fat! "

Production steps:

Step 1: raw materials are ready;

Step 2: peel wax gourd and cut into cubes, wash ginger and slice;

Step 3: wash and reserve the bone;

Step 4: pour proper amount of water into the soup pot, put in the cut ginger slices, turn down the heat, blanch the bones, drain and then put them directly into the hot water soup pot, which can reduce the loss of protein;

Step 5: take another pot, put cold water into the pot, pour cooking wine into the pot, heat it over high fire without covering, and blanch to remove the fishy smell and blood;

Step 6: put the bone into the soup pot, pour in 2 drops of rice vinegar, bring to a boil over high heat, and then turn to the minimum heat for 80 minutes;

Step 7: in gudu, the color of the soup turns white gradually;

Step 8: add the wax gourd and continue to cook until the wax gourd is cut off, about 15 minutes;

Step 9: add salt to taste before drinking;

Materials required:

Pig bone: 300g

Wax gourd: 200g

Cooking wine: 1 tbsp

Rice vinegar: 2 drops

Ginger slices: right amount

Salt: right amount

Precautions: 1. Blanch the blood water before making the bone soup, which can make the soup more milky; 2. Add a little vinegar when making the bone soup, which can release the calcium in the bone better; 3. After the soup is cooked, the wax gourd will not be sour.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh