Winter Melon and Barley Soup

Winter Melon and Barley Soup

1. Wash the barley and soak it with water for 5 hours.

2. Peel the winter melon and cut into small pieces of about 1.5 cm.

3. Pour the barley into the soup pot and add appropriate amount of water. Bring to a boil over high heat and simmer on low heat until the rice blooms.

4. Add the cut winter melon cubes and simmer for 2 to 3 minutes.

5. Finished product.

Tips:

1. Barley must be soaked for 4-5 hours in advance. When it is cooked, it must be stopped for 30-50 minutes after it is boiled. The flowers will bloom after 20 minutes of low heat.
2. The ratio of winter melon to barley is 1:3. Of course, you can also add more winter melon. I sometimes add more winter melon.
3. Put the winter melon in the open pot without covering it, the taste will be good.
4. Winter melon is an ideal daily food for antipyretic, diuretic and damp-heat removal. The soup is cooked with the skin, and the effect is more obvious. Because of the cold nature of winter melon, people who are chronically ill and those with yin deficiency and fire should not eat it.
5. Although barley is good, it should not be used for pregnant women and those with constipation;
6. Barley is cool in nature. Those who are smooth, urinating too much, and those with cold body should not eat more.