Drink "autumn soup" in autumn, winter melon is really good to cook like this, light and nutritious, drink it up every time you make it

 

 Today I will share with you a "autumn soup" made of winter melon meat and crispy meat of northern specialties, this soup has the fragrance of crispy meat, the freshness of winter melon, it looks clear and translucent, it tastes fragrant and mellow, and it is more rare that this soup is fragrant but not greasy, light and nutritious, with a long aftertaste, warm in the heart, so that the "dryness" and "cold" are far away, and there is nothing more intimate than drinking a bowl of hot soup in autumn

How to make winter melon crispy broth

Ingredients: 350 grams of winter melon, 150 grams of crispy meat, 10 grams of coriander.

Ingredients: 5 grams of garlic, 3 grams of ginger, 1 gram of sesame oil, a little chicken essence, appropriate amount of salt, appropriate amount of oil.

In the first step, peel off the skin of the winter melon, remove the melon pulp and seeds, and cut the winter melon flesh into thin slices no more than half a centimeter thick after cleaning, and the size of the winter melon slices is about 3 cm, so that the winter melon can be quickly cooked until it is fully cooked.

The second step is to cut the large pieces of crispy meat into 1 cm pieces for easy taste, wash the coriander and remove the roots, cut the chopped coriander, peel the garlic and cut the garlic slices, and slice the ginger for later use.

The third step is to heat the oil pan over high heat, pour in an appropriate amount of cold oil, turn to low heat and burn until the oil temperature is 3 hot, add garlic slices and ginger slices and fry them slowly for 2 to 3 minutes, be sure to fry garlic slices and ginger slices, so that the fragrance of the soup will be stronger.

Fourth, then we pour in the winter melon slices, turn to high heat and stir-fry for 2 minutes, when the winter melon slices become slightly soft, so that the fried winter melon slices are better cooked.

Step 5, pour 2 large bowls of hot water into the pot, cover the lid and turn to medium heat after boiling, and boil the winter melon slices for 8 to 10 minutes.

Step 6, put in the crispy meat pieces and continue to cook for 3 to 5 minutes, add sesame oil, chicken essence, and an appropriate amount of salt to taste, stir well, turn off the heat, put the boiled soup into a bowl, sprinkle with chopped coriander and it's ready.

Tips:

The crispy meat I chose for this soup is ready-fried, which is more convenient and time-saving to use, and if you have fried meatballs at home, you can also make it instead of crispy meat.

Crispy pork and winter melon slices are not suitable for cooking for too long, otherwise the winter melon will be too soft and rotten, and a layer of batter on the surface of the crispy meat will melt in the pot, making the soup look not bright enough, and the crispy meat is too big and not easy to cook soft, it is best to cut it into small pieces.