Easy-to-Cook and Healthy Tube Bone Corn and Winter Melon Soup with Original Flavor by Just Adding Water and Salt

Taste: Light; Cooking Method: Stewing; Time: Several Hours; Difficulty: Simple.

Detailed Steps for Cooking Easy-to-Cook and Healthy Tube Bone Corn and Winter Melon Soup with Original Flavor by Just Adding Water and Salt

Cut the tube bone into pieces and wash them (ask the butcher to cut them into appropriate small pieces when buying, otherwise it will be difficult to handle at home), rinse them several times with cold water, filter out the bone residue and blood water,

add enough water,

and boil it over high heat.

Winter melon 800g, half corn,

This is how thick the winter melon is.

7. Cut the corn into small pieces like this.

After boiling, put the cleaned corn into the pot and simmer over low heat (no need to blanch, tube bone does not have the fishy smell like other ingredients, it can be cooked directly), if there is too much water, you can use a large bowl to scoop up some soup, many people scoop up the foam after the water boils and throw it away, in fact, it is not necessary, those foam are bone oil in the bone residue, which is very nutritious and does not affect the taste, just not good-looking, you can scoop it up first, at this time, the small fire should ensure that the soup in the pot will not spill out,

simmer for 2-3 hours (during the slow simmering process, the soup will gradually decrease, at this time, you can add the soup in the large bowl, be careful not to overflow),

while simmering slowly, cut the winter melon into thin slices (I prefer a soft and rotten texture, so cut it slightly thinner, depending on your personal preference),

and add the winter melon in the last 20 minutes. At this time, you can increase the heat a little until it becomes transparent. Finally, add salt when serving. You must add it little by little and taste it until it is suitable.

Here is the final product.

Hehehe