Refreshing and Delicious Long Melon Soup
1.
Peel fresh broad beans and set aside the green beans;
2.
Put the green peas in an electric cooker and steam it (you can steam it while cooking rice. After the water in the rice boils, you can take out the green peas in advance, continue to cook the rice, or put it in a steamer or put it in water After cooking, scoop up the beans)
3.
Prepare a fresh long melon and wash it. In the following steps, I only used half of the long melon in the picture;
4.
The long melon is peeled and shredded;
5.
Put a small amount of oil in the pot, add the steamed green beans, and stir-fry evenly for about a minute and a half to avoid burning the beans!
6.
Add long melon shreds and fry for about a minute and a half;
7.
Add appropriate amount of water and cook for three minutes on high heat (usually add a bowl of water according to the soup bowl at home, not too full)
8.
Pour a small amount of lotus root flour in a small bowl (it can also be sweet potato flour or other cornstarch)
9.
Pour in half a bowl of cold water and stir evenly;
10.
Pour in the prepared lotus root powder water, stir evenly with a spoon, and cook for about two minutes on medium heat until it boils;
11.
Add chopped green onion, salt and chicken bouillon, stir well, and get out of the pot!
Tips:
1) The watercress needs to be steamed. If it is too raw, it is okay to stir-fry for a while on high heat.
2) Douban can be replaced with peas and it is also delicious.
3) Friends who like meat can add shrimp and shredded pork!
