Hazel Mushroom, Corn, Winter Melon Soup

Hazel Mushroom, Corn, Winter Melon Soup

1. Hazel mushrooms are washed clean and soaked in cold water.

2. Wash corn and wax gourd.

3. Cut the corn into sections.

4. Pour the hazel mushrooms together with the water for soaking the hazel mushrooms into the inner pot of the rice cooker.

5. Put the corn into the inner pot of the rice cooker.

6. Add appropriate amount of water, put the inner pot into the rice cooker, close the lid, and turn on the electric cooker.

7. Use this time to peel and remove the wax gourd.

8. Cut the winter melon into hob pieces.

9. Put the winter melon in the rice cooker after 40 minutes of cooking in the rice cooker, close the lid and continue cooking.

10. The winter melon is cooked, add salt and stir evenly and cut off the power.

11. Serve and enjoy.

Tips:

1. Hazel mushrooms are very fragrant, corn is sweet, and winter melon is fragrant. Therefore, it is not suitable to add a variety of condiments to this soup.
2. The order in which the ingredients are put into the rice cooker is determined by the degree of difficulty of maturity.