Winter melon soup catchy

Published Aug 17, 2022 at 08:31am ET

Today, I made a winter melon rib soup. All my friends know that I like the delicacy of red sauce. I dont like the original white sauce very much. But after sharing the experience of making delicacies with many friends, I know that the original sauce is the best delicacy. So I began to learn how to make the original sauce. Ive eaten and tasted more. Now Im also in love with non-braised food. This winter melon rib soup is a delicacy that I like very much after studying. Winter melon contains sugar, protein, vitamins and minerals. It is rich in nutrients. It can be used for boiling soup, making winter melon maggots, salting into sugar melon winter and so on. It can also be used as medicine to cure diseases. Chinese medicine believes that winter melon is sweet, slightly cold, non-toxic, diuretic detumescence, clearing heat, thirst, detoxification, weight loss and other effects. Today, I use wax gourd without peeling. TV experts say that in fact, the skin of wax gourd is more nutritious and diuretic effect is more remarkable. This is the first time that I do not peel wax gourd. I think that even if I cant eat it, I can keep the skin first. When I eat it, I spit it out. Nutrition stays in the soup. The goal is achieved. Okay, you dont have to force yourself to eat winter melon peel, after all, the taste is definitely not good.

Food Material List

1 Spareribs 800g
2 Wax gourd 600g

Operational steps

1 First, wash the wax gourd, spareribs, onions, ginger and leek and get ready.
2 Cut the inner pulp and seeds of wax gourd. Cut the ribs into small pieces. Cut the scallions and ginger into slices and set aside.
3 Place spareribs and slices of onion and ginger in a bowl with cold water.
4 Add a spoonful of rice wine and heat it.
5 After boiling the water, cook the spareribs for 2 minutes and remove the impurities from the spare ribs with warm water.
6 Cut leek and set aside.
7 Put the spareribs and ginger slices which control the dry water into the inner gallbladder of the voltage cooker.
8 Add 900 ml clear water.
9 Then put the inner gallbladder into the cooker.
10 Turn the open knob to the lock position after covering the lid.
11 Plug in the power cord and plug in the plug to turn on the power supply, then the display will be lit up instantaneously and then extinguished into standby state. Just press any touch key to light the screen again and make the next function selection.
12 At this time, choose meat ribs, soup, pressure regulation 60, and then click on the halfway to add dishes. (Because I want to add winter melon halfway, I need to do this. If you dont need to add winter melon halfway, just skip this step.)
13 Finally, press the start button, and the timetable will show the remaining time. It will be heated for 43 minutes from the start.
14 When the remaining ten minutes, the exhaust will start, and then the sound will prompt us to put the vegetables, then turn the open knob to the open position, and press the open button to open the lid of the pot.
15 Add the cut wax gourd cubes.
16 Add 4 grams of salt.
17 Cover the lid and rotate the open and close knob to the lock position. Then press the start button again. The pressure cooker starts to work. The remaining time will be displayed for ten minutes.
18 When the countdown is over, the pressure cooker enters the exhaust process, and the exhaust lamp is on. The display frequency will show the exhaust countdown time. When the display frequency shows b, the exhaust gas enters the heat preservation state. Then the cover of the cooker can be opened.
19 Finally, we pour the minced leek into the pot and enjoy the delicious food.
20 Come out and eat!

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