Bottle GourdA perennial herb native to Africa, introduced to our country from India in the early 20th century, and now popular vegetables in Japan, Taiwan, Hong Kong, and Western countries. Bottle gourd is rich in nutrients such as pectin, milk sugar, iron, and calcium, and has benefits such as aiding digestion, treating gastritis, and protecting the skin. It is therefore considered one of the best health-promoting vegetables.Today, let's learn how to make bottle gourd soup.

Stewed Bottle GourdChicken bonesSoup

Main ingredients

Chicken bones, bottle gourd

2. Wash the chicken bones and place them in a pot, add an appropriate amount of water, and bring to a boil over high heat. Once the water boils, cook until it comes to aboil. Remove the foam and wash.3. Place the cooked chicken bones in a

pot, add an appropriate amount of water,gingerslices, and bring to aboil over high heat, skim off the foam, and add a few dropsof vinegar. Simmer over low heat for 2 hours.4. Once the soup is cooked, add the chopped bottle gourd and add a pinch of salt,white pepperpowder, and cook until the bottle gourd is tender.2. Wash and peel the

carrots, and cut into strips.Soak the carrot strips in lukewarm water to remove the flavor.3. Wash and cut the bottle gourd into star-shaped pieces, and slice the ginger.

4. Heat an appropriate amount of oil in a pot. Add the ginger slices and sauté until fragrant, then add the carrot strips and stir-fry.5. Add the pre-soaked dried shrimp and sauté briefly, then add water and cook until it boils. After the water boils, add the pre-soakedvermicelli noodles, and cook for a while.Add salt to taste, and serve.

2. Place the

flour in a bowl and mix with water to form fine granules.

3. Bring an appropriate amount of water to a boil in a pot, add ginger slices, then add the chopped bottle gourd and cook briefly to soften the bottle gourd.4. Add the prepared clams to the pot and cook together for a while. Add the pre-madedumplings, and cook over high heat.5. Add salt,black pepperand

chicken broth, and add sesame oil to taste. Add choppedgreen onions just before serving.2. Remove the claws from the

chicken, cut into small pieces, wash and cut the bottle gourd into chunks.

3. Add water to the pot, add the chicken, and bring to a boil over high heat. Cook until the foam comes out, then turn off the heat and remove the chicken. Wash and set aside.

4. Place the cooked chicken back in the pot, add an appropriate amount of water and ginger slices, and bring to a boil over high heat. Cook until the chicken is tender.5. Add the chopped bottle gourd to the soup and cook until tender.6. Add white pepper to taste just before serving.Chicken feetAdd sesame oil and seasonings, and add before cooking.LeeksAdd finely chopped leeks.

2. Remove the claws from the chicken feet, chop into small pieces, wash and chop the pumpkin.3. Pour water into the pot, add the chicken feet, cook over high heat until boiling, turn off the heat when the blood clots appear, remove the chicken feet and wash.4. Place the chicken feet back in the pot, add appropriate amount of water and ginger slices, cook over high heat until the chicken feet are cooked through.

5. Add the chopped pumpkin to the pot with the cooked soup, add appropriate amount of salt and

Lentils

Continue to cook until the pumpkin is cooked through.6. Add appropriate amount of white pepper to season before cooking.Continue cooking until the pumpkin is tender.

6. Add an appropriate amount of white pepper before cooking.