【cone Bone Winter Melon Soup】

Name: 【cone Bone Winter Melon Soup】
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pig bone; 200g Winter melon; 1 tbsp Cooking Wine; 2 drops Rice vinegar; Some Sliced ginger; Some salt

by Chishang Xiaomi

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Wax melon is an annual herb. It contains protein, carbohydrates, crude fiber, calcium, phosphorus, and iron. It has high potassium content and low sodium content. It has the effects of clearing heat, reducing phlegm and strengthening the stomach. In addition to protein, fat, vitamins, pig bones also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for children and the elderly, especially when the season is changing, the elderly at home can drink a little tube in moderation Bone winter melon soup is nutritious and easy to digest. The best way to cook winter melon soup with tube bones is to be non-greasy and not greasy. This kind of winter melon soup with tube bones will taste more fragrant and you don't have to worry about gaining weight! "

Ingredients

300g Pig Bone
200g Winter Melon
1 tbsp Cooking Wine

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2 drops Rice Vinegar
Some Sliced Ginger
Some Salt

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【cone Bone Winter Melon Soup】

1. Raw materials are ready;

2. Peel the winter melon and cut into cubes, wash and slice the ginger;

3. Wash the tube bones for later use;

4. Pour appropriate amount of water into the soup pot, add the cut ginger slices, turn on a low heat, wait for the bones to be blanched and put it directly into the hot water soup pot, which can reduce the loss of protein;

5. In another pot, put cold water on the bones into the pot, pour the cooking wine, uncover and heat on high heat, blanch the fishy smell and bloody water;

6. Transfer the blanched bones into the soup pot, pour 2 drops of rice vinegar, turn to the minimum heat for 80 minutes after the high heat is boiled;

7. In the gurgling, the color of the soup gradually turned white;

8. Add the winter melon and continue to boil until the winter melon is dead, about 15 minutes;

9. Add salt to taste before drinking;

Tips:
1. The bones are blanched before boiling the soup, which can make the soup more creamy;

2. Add a little vinegar when boiling the bones to release the calcium in the bones better;

3. Season the soup after the soup is cooked so that the winter melon will not become sour.