<h1>Synopsis</h1>
Winter melon swallow is a model of Sichuan cuisine coarse vegetables, bird's nest is the secretion of swiftlet, has always been a high-end tonic in the inner courtyard of the palace and high society, especially suitable for women to eat. Due to the high cost and scarcity of ingredients, Sichuan chefs use the usual winter melon (radish) with skillful knife work and seasoning, and it has become a delicacy that ordinary people such as me can enjoy!
<h1>Solemnly</h1>
This winter melon Yan Mingge here is a home-cooked method, everyone can get started, the hotel method uses high-grade clear soup, and I use chicken soup instead here, the taste is not to mention more.
<h1>raw material</h1>
150 g winter melon 6 g salt 5 g shredded ginger 3 g shredded monosodium glutamate 30 g shredded ham (here with shredded lunch meat instead) Dry starch 50 g Chicken broth 1000 g
<h1>make</h1>
1. Change the winter melon to a rectangle about 10 cm long.
2: Cut into 0.1 cm thick slices.
3: Cut into thin wires. Partners, sharpen your knives a little faster!
4, with dry starch mix well winter melon shreds, not too much, there is a thin layer is enough.
5: Bring water to a boil in the pot, reduce the heat, keep the water in the pot boiling and not steaming, put the winter melon shreds into it and blanch until the white hair is bright, and put it into the cold boiling water to rinse it.
6: Mix chicken broth into the pot, bring ginger shreds to a boil, add salt and MSG, add winter melon shreds and cook until flavorful. Then add the shredded lunch meat and cook it slightly.
7, the dishes are vegetarian, the soup is clear and fresh, and the winter melon is strong.
The most suitable soup dish in summer, the old people like it. Let's make "A Thousand Loves and a Thousand Graces" for the family!