In fact, the skin of winter melon is very nutritious and contains a lot of nutrients. Although the skin is not delicious, it will improve the nutrition of the soup if it is not peeled in the soup. The skin of winter melon also has the effect of losing weight, which can eliminate toxins in the human body, so the skin of winter melon is very nutritious. After listening to the nutritionist's explanation, I suddenly realized that I had been doing something wrong. In fact, the effect of winter melon skin is far greater than that of winter melon meat, so we still don't say that the winter melon skin was removed when making soup.

Why is winter melon soup so popular? Winter melon is delicious and nutritious. It is an indispensable dish for me in summer. Because my family is in the countryside, all the vegetables and fruits at home are grown by myself. Every summer, there will be endless wax gourd, which is eaten almost every day. There are many ways to eat wax gourd, but no matter which way, as long as it is wax gourd, I love it. Winter melon vermicelli soup is my children's favorite way to eat winter melon. Wax gourd is soft and rotten.

How to make winter melon soup First of all, the materials we need to prepare first are winter melon, ginger, salt and ribs. When we choose wax gourd, we should choose thicker wax gourd, which is relatively familiar. Wash the wax gourd and cut it into thick slices. Slice ginger. Wash the ribs first, cut into pieces, boil a pot of water, blanch the ribs and take them out for later use. Then put the wax gourd, ribs and ginger slices into a pot with cold water, turn to low heat, and continue to cook for 30 minutes after the fire boils. When the wax gourd becomes transparent, it can be seasoned with salt.

Method 2 of making winter melon soup Fresh big winter melon has just been picked from the garden, so I don't eat skins and seeds (I ate skins and seeds last year), clean it, take a piece, cut it into my favorite shape (I cut it smaller, which is easier to taste, and children like to eat winter melon, which is more convenient to eat one at a time), heat it in pot oil, and put a spoonful of bean paste. You can put other sauces, so the melon tastes better. Stir-fry the aroma, pour in the pepper section, stir-fry evenly, stir-fry slightly, pour in the wax gourd, stir-fry evenly, add appropriate amount of water, cook the wax gourd over high heat, and add the vermicelli. I put my own sweet potato vermicelli. You can put other vermicelli if you like. Cover the pot and simmer slowly, so that the melon is worse and more delicious.