In July, the most important thing to eat is not watermelon, but it, clearing heat and relieving heat, and every bite is satisfying

 

 

Tomato and winter melon soup

All ingredients: winter melon, tomato, garlic, shallots, appropriate amount of cooking oil, a little salt, half a spoon of sugar, a little chicken essence

Step 1: Peel and remove the seeds of the winter melon, slice it with a knife, gently draw a cross between the tomatoes, mince the garlic, dice the shallots, and set aside.

Step 2: Add an appropriate amount of water to the pot, wait for the water to boil, put the prepared tomatoes into the pot, blanch them, then peel them, change the knife and cut them into pieces, and set aside.

Step 3: Start another oil pan, add an appropriate amount of cooking oil, when the oil is warm, add the prepared minced garlic, stir-fry until fragrant, then pour in the prepared tomato pieces, stir-fry the soup, and you can do it.

Step 4: After stir-frying the soup, put the prepared winter melon slices into the pot, stir-fry twice, then add an appropriate amount of water to the pot, and cook until about 10 minutes, until the winter melon is translucent.

Step 5: Then add a little salt, half a spoon of sugar, a little chicken essence, stir well, put in the prepared shallots before cooking, and then you can get out of the pot. This sweet and sour tomato and winter melon soup is ready! It is good to drink but not hot, and the fragrance is overflowing and low in fat.

Disc tips: When adding water to the pot, you can eat the winter melon before it passes~