Winter melon, ribs, barley and scallop soup


Winter melon, ribs, barley and scallop soup

Winter melon, scallop, coix seed, pork fan bone soup, the soup is milky white and clear, the bright winter melon, golden scallop and milky white coix seed are looming in the bone soup, and sprinkled with a touch of green chopped green onion, the appearance is gentle and elegant. The pork fan bone makes a mellow bone soup, which is rich in calcium; with winter melon that promotes diuresis and swelling, coix seed that removes dampness and scallop that enhances freshness, the nutrition complements each other, nourishing and refreshing, a mouthful of warm soup, nourishes the body and mind. ~ Coix seed is slightly cold in nature, and cooking it directly may not be very friendly to people with weak spleen and stomach. After frying, it can reduce the cold and be more gentle. Fried coix seed has a more prominent effect of strengthening the spleen and removing dampness, which is suitable for people with heavy dampness and weak spleen and stomach, such as those who are prone to abdominal distension and thick and greasy tongue coating. ~ If you are prone to getting angry, dry mouth and bitter mouth, or have symptoms of damp heat such as constipation and acne, the effect of clearing heat and removing dampness of raw coix seed is stronger, and it is more suitable for direct cooking.

Ingredients

Steps

  1. Fry the barley over low heat until fragrant, then soak in water for more than 1 hour.
    Fry the barley over low heat until fragrant, then soak in water for more than 1 hour. Fry the barley over low heat until fragrant, then soak in water for more than 1 hour.
  2. Soak the scallops for 1 hour in advance
    Soak the scallops for 1 hour in advance
  3. Wash the pig and put it into a pot with cold water. Add cooking wine, ginger and peppercorns, blanch it, remove it from the pot, wash it and set aside.
    Wash the pig and put it into a pot with cold water. Add cooking wine, ginger and peppercorns, blanch it, remove it from the pot, wash it and set aside.
  4. To ensure cleanliness, first scrub the surface of the wax gourd carefully with salt, as the rind will be used in the dish later. After scrubbing, cut the wax gourd into even-sized pieces, drain and set aside.
    To ensure cleanliness, first scrub the surface of the wax gourd carefully with salt, as the rind will be used in the dish later. After scrubbing, cut the wax gourd into even-sized pieces, drain and set aside. To ensure cleanliness, first scrub the surface of the wax gourd carefully with salt, as the rind will be used in the dish later. After scrubbing, cut the wax gourd into even-sized pieces, drain and set aside. To ensure cleanliness, first scrub the surface of the wax gourd carefully with salt, as the rind will be used in the dish later. After scrubbing, cut the wax gourd into even-sized pieces, drain and set aside.
  5. Put pork bones, barley, scallops and ginger slices into the pressure cooker, and turn off the heat after the pressure is released for 5 minutes. After the pressure is released naturally, add the winter melon, put it back on the heat, and turn off the heat after the pressure is released for 1 minute. Wait for the pressure to dissipate again, open the lid to skim off the floating oil, and finally add appropriate amount of salt to season. A pot of fresh, fragrant, rich and nutritious winter melon, scallop, barley and pork bone soup is ready! For the slow cooker version, bring to a boil over high heat, then turn to low heat and simmer for 1 hour until the bones are soft and the soup is thick and white. Add the winter melon cubes and continue to simmer for 15-20 minutes.
    Put pork bones, barley, scallops and ginger slices into the pressure cooker, and turn off the heat after the pressure is released for 5 minutes. After the pressure is released naturally, add the winter melon, put it back on the heat, and turn off the heat after the pressure is released for 1 minute. Wait for the pressure to dissipate again, open the lid to skim off the floating oil, and finally add appropriate amount of salt to season. A pot of fresh, fragrant, rich and nutritious winter melon, scallop, barley and pork bone soup is ready! For the slow cooker version, bring to a boil over high heat, then turn to low heat and simmer for 1 hour until the bones are soft and the soup is thick and white. Add the winter melon cubes and continue to simmer for 15-20 minutes.
Languages
Wintermelonen-, Rippchen-, Gersten- und Jakobsmuschelsuppe - Deutsch (German) version
Winter melon, ribs, barley and scallop soup - English version
Sopa de melón de invierno, costillas, cebada y vieiras - Española (Spanish) version
Soupe de melon d'hiver, côtes levées, orge et pétoncles - Français (French) version
sup labu musim dingin, iga, jelai dan kerang - Bahasa Indonesia (Indonesian) version
zuppa di melone invernale, costine, orzo e capesante - Italiana (Italian) version
冬瓜、スペアリブ、大麦、ホタテのスープ - 日本語 (Japanese) version
동과, 갈비, 보리, 가리비 수프 - 한국인 (Korean) version
ซุปแตงโม ซี่โครง ข้าวบาร์เลย์ และหอยเชลล์ - แบบไทย (Thai) version
冬瓜扇骨薏米瑤柱湯 - 香港繁體中文 (Traditional Chinese - Hong Kong) version