Winter melon and preserved vegetable soup: Chaoshan folk Soup for relieving summer heat(dong gua cai pu tang chao shan min jian de jie shu tang )

Winter melon and preserved vegetable soup: Chaoshan folk Soup for relieving summer heat

Introduction:

"The weather is really not generally hot. Driving on the road at noon, my little pig said that he was going to become a" roast suckling pig ". The change of temperature difference between indoor and outdoor, and the steaming asphalt road make people crazy about heatstroke. Every summer, wax gourd on the market has become a "favorite" on the table. According to the records of Shennong Materia Medica, wax gourd can remove dampness and relieve summer heat. In Chaoshan, we like to cook soup with preserved vegetables. The soup is sweet and quenches thirst. Preserved vegetable is the dialect of Chaoshan. Its scientific name is dried radish. It's made of white radish and salted. It's salty, fragrant and crisp. It's appetizing

Production steps:

Step 1: wash wax gourd, peel and cut into pieces.

Step 2: wash and slice the preserved vegetables.

Step 3: wash coriander and chop.

Step 4: put the preserved vegetables into the casserole and add water.

Step 5: bring to a boil, add wax gourd.

Step 6: turn to low heat and cook until wax gourd is ripe and transparent.

Step 7: season with coriander and turn off the heat.

Step 8: serve in a bowl.

Materials required:

Wax gourd: 750g

Water: 1000ml

Preserved vegetable: 50g

Coriander: 1 handful

Note: 1. When selecting wax gourd, choose the one with hard skin and dense meat. 2. Preserved vegetable itself has a salty taste, without salt, the soup is more sweet, if you like salty taste, you can add some salt.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Dong Gua Cai Pu Tang Chao Shan Min Jian De Jie Shu Tang