Learn to make "sea rice winter melon soup": light and fragrant, rich in nutrition
Sea rice winter melon soup is a very light soup dish, this kind of soup dish to be delicious needs to be the unique aroma of the ingredients themselves, or use a long time of stew to change the taste of the ingredients, forming a very delicious feeling. The ingredients used in soup dishes such as sea rice and winter melon soup are relatively light, although it is said that there is a sea rice, but the taste is not as fatty as the pork, beef and mutton. The overall taste of this dish is very fragrant, especially suitable for eating with some other greasy dishes at the banquet. In addition to the relatively light taste, its nutritional value is still very good, supplemented mainly by vitamins and some trace elements.
The main ingredients of the sea rice winter melon soup are sea rice and winter melon, and some corn is added. Although corn is an ingredient that belongs to the multigrain category, the crude fiber it contains, vitamins, trace elements and other substances are also nutrients that the body needs. All of us will supplement a large number of highly nutritious substances such as protein every day in life, but we often ignore the intake of these crude fiber ingredients, so it will easily cause the lack of some vitamins and trace elements on the body, especially children and the elderly, due to taste habits or spleen and stomach digestion ability and other reasons to eat less. So it's still very good to use this soup dish to nourish the body. Sea rice winter melon soup is very simple to make, it does not take too long, you can learn it by reading the introduction.
Ingredients: a small piece of winter melon, a handful of sea rice, 3 grams of salt, a stick of corn, a handful of coriander.
Step 1: The ingredients are very easy to prepare, basically every family will have them, so it is very convenient to make this dish.
Step two: after the corn is peeled, cut into small pieces, which can be divided into several small pieces, which will make the corn easier to cook, and more importantly, it will be convenient to eat.
Step 3: Peel the winter melon and cut it into small pieces, and then wash it, without washing too much. The pieces of winter melon cut should not be too small, otherwise you will not find the winter melon after cooking the soup, of course, if you want the winter melon to be cooked until it disappears, you can also cut it smaller. The degree to which the coriander is cut into smaller pieces will make the soup taste better.
Step 4: Boil water, put the corn and winter melon in the pot and prepare to cook.
Step 5: Spread the sea rice evenly into the pot and start cooking over high heat.
Step 6: Bring to a boil over high heat and cook on low heat for about 15 minutes, then add salt to taste.
Step 7: Sprinkle with parsley when you come out of the pan.
This dish is because the sea rice is relatively salty, so the salt does not need to be put too much, as long as the taste of the soup is not particularly light, then it can be. This is a relatively healthy dish, so after putting more salt, it will not only not help the taste too well, but also have a negative impact on physical health. Corn is best cooked with ordinary, if it is used sticky corn, then the cooked taste may be softer, not very good. Haimi only plays a role in enhancing the umami taste of this dish, so there is no need to put too much, as long as the taste of this dish becomes delicious. If you like to drink soup, you can put more water.