What about preserved egg and winter melon soup that dieters often drink?

Wax gourd is rich in nutrition and can supplement the vitamins needed by human body. Preserved eggs are cold, sweet and astringent, and have the effects of purging heat, sobering up and removing large intestine fire. The combination of the two ingredients is a soup suitable for drinking all year round. Let's talk about the practice of preserved egg soup with melon.

The required materials are: wax gourd (1 small piece), 3 preserved eggs, onion, garlic, salt and oil.

Specific steps: 1. Peel the melon, remove the pulp and cut it into thin slices.

2, preserved eggs are shelled and cut into small pieces with a knife.

3. Chop the onion and slice the garlic.

4. Pour the oil into the pot and heat it, then saute the garlic.

5, pour the melon and stir fry for a while, add the right amount of water, pour the preserved eggs, and fire.

6. Cook the soup until it is milky white, add salt and sprinkle with chopped green onion.

Peel and cut wax gourd into small pieces, peel and cut preserved eggs into small pieces, wash shallots, cut scallions into sections, peel and slice ginger, and mash garlic.

Heat oil in a pan, add garlic and ginger until fragrant, add chopped preserved eggs, stir well, add appropriate amount of water, and add chopped wax gourd.

Light boiling water, add appropriate amount of salt, chicken essence and shrimp, cook until the wax gourd is cooked, and take out the pot. Finally, add chopped green onion to decorate.

Step 1. Wash the blood of lean meat and cut into pieces. 2. Peel the wax gourd, remove the pulp and cut into pieces. 3. Put the lean meat into the pot and add enough water. 4. Add two slices of ginger. 5. Add the washed coix seed. Began to boil. When the water boils, turn to low heat and cook for 40 minutes. 6. Add wax gourd and cook for another 20 minutes. 7. Peel the preserved eggs when cooking soup. 8. Cut the preserved egg into small pieces with a spoon. 9. Finally, put the preserved eggs in the pot and cook for 2 minutes. 10. Season with salt.

Preserved egg and winter melon soup production materials: main ingredients: 200 grams of winter melon; Accessories: preserved eggs (duck eggs) 1 00g seasoning: 3g salt, and monosodium glutamate1g. The method of preserved egg and winter melon soup: 1. Wash wax gourd, remove seeds, remove pulp and cut into strips, 2. The preserved eggs are shelled and cut into pieces; 3. Pour the broth and water into the pot and boil; 4. Then add wax gourd strips and preserved egg slices, add salt and monosodium glutamate and boil. Tips for making preserved egg and winter melon soup: this product needs a proper amount of broth. If there is no broth, you can use water instead.