Preserved winter melon and vegetable soup: Chaoshan folk’s summer-relieving soup

Overview

The weather is really unusually hot. While driving on the road at noon, my little pig said that he was almost turning into a roasted suckling pig. The change in indoor and outdoor temperature difference and the steaming asphalt road make people feel crazy about heatstroke. Every summer, the winter melon on the market becomes the favorite on the table. According to "Shen Nong's Materia Medica", winter melon can remove dampness and relieve heat. In Chaoshan, we like to cook soup with preserved vegetables. The soup is sweet and thirst-quenching. Preserved vegetables are a Chaoshan dialect, and their scientific name is dried radish. They are white radish pickled with salt. They are salty, crispy, and appetizing.

Tags

• soups
• clear water
• coriander
• preserved vegetables
• winter melon

Ingredients

Steps

1. 1 Wash the winter melon, peel it and cut it into pieces.

   

2. 2 Wash the preserved vegetables and cut into thin slices.

   

3. 3 Wash and chop coriander.

   

4. 4 Put the preserved vegetables into a casserole and add water.

   

5. 5 Bring to a boil over high heat and add winter melon.

   

6. 6 Turn to medium-low heat and cook until the winter melon is cooked and becomes transparent.

   

7. 7 Add coriander to taste and remove from heat.

   

8. 8 Serve in a bowl.