Winter Melon and Mung Bean Bone Soup

Name: Winter Melon and Mung Bean Bone Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Winter melon; 400g green beans; 600g keel; a little salt; Some ginger; 2 tablespoons Cooking Wine; 1 tablespoon Vinegar

by Qingquan Stone Rhyme

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

My mother brought back a lot of mung beans from her hometown. It happened that the weather was relatively hot recently and winter melons were also on the market. I used these two materials as the main ingredients to make this stew that I often ate in summer when I was a child-winter melon and mung bean ribs soup. The materials needed are very simple, and there are few condiments. The light taste is very suitable for this season.

Ingredients

1 piece Winter Melon
400g Green Beans
600g Keel
a little Salt
Some Ginger
2 tablespoons Cooking Wine
1 tablespoon Vinegar

Winter Melon and Mung Bean Bone Soup

1. Cut the bones into sections and wash them (I asked the chef to help them at the vegetable market), cut the rice and winter melon into pieces, soak the mung beans in water in advance, slice the ginger part, and smash the rest directly with a knife

Winter Melon and Mung Bean Bone Soup recipe

2. Pour cold water into the pot, add bones, ginger slices, and a little cooking wine. After boiling over high heat, skim the foam on the top. Drain the bones

3. Pour water into the casserole, add mung beans and ginger. After the high heat is boiled, change to medium and low heat and simmer for 10 minutes, add the blanched bones and a spoonful of vinegar and boil on high heat, then change to low heat and simmer for 40 minutes. Then add rice and winter melon and simmer until winter melon can be pierced with chopsticks, add appropriate amount of salt, and then turn off the fire and cover. The casserole is simmered with the lid.

Tips:
1. I bought local rice winter melon, which is very tender, so I don’t need to peel it, just use a loofah cloth to wash off the thorns on the winter melon.
2. Mung beans should be put in the pot in advance, and then put in the blanched ribs after boiling
3. According to personal habits, you can choose not to add vinegar