According to Chinese medicine, winter melon is sweet, slightly cold and non-toxic, and has the effect of clearing heat and diuresis, quenching thirst and relieving irritation, and eliminating phlegm and cough. By analyzing the composition of winter melon, nutrition experts have found a nutrient with weight loss effect, which is the compound malonic acid that can inhibit the conversion of sugar into fat. Malonic acid can inhibit the conversion of sugar into fat in the body, stop the accumulation of body fat, and promote the body’s metabolism and other effects. In addition, the nutrients in winter melon can also inhibit the formation of melanin, plus it can clear heat and diuretic, in addition to thirst, so in their spare time, women can cut a few thin slices of winter melon on the face, not lost as an effective natural mask. When it comes to winter melon, everyone will think of the dish “shrimp fried winter melon”. So, why is it that shrimp, which has always been difficult to serve with vegetables, becomes delicious when paired with winter melon? This is mainly because winter melon taste sweet and light, easy to cook, and can make the dish taste fresh. As we all know in life, there are many ways to eat winter melon, roasting, braising, steaming, and making soup. The common winter melon is divided into dark, green, light 3 kinds, different varieties of winter melon cooking methods also vary. Experts say that the dark winter melon meat is thicker, less flesh, fried up not easy to soup; light-colored winter melon meat is thin, easy to taste, more suitable for boiling soup. Green winter melon between the two. Selecting winter melon has a trick, when buying, can be divided into three steps: first look at the appearance, good winter melon shape proportional, no spots, with white frost; then weigh with your hands, the weight of winter melon moisture, better taste; finally, press a finger, the flesh of the solid winter melon is good, the flesh of the poor sparse. And cut winter melon to pick the melon flesh ribbons rough, flesh visible light green texture. Although the winter melon is resistant to storage, but it is best to eat fresh, if a meal can not be finished, the rest of the storage in addition to wrapped in plastic wrap, but also can be used to soak rice water method. The winter melon will be seeded and peeled, cut into palm-sized pieces, and then each piece of horizontal and vertical cut three, the bottom do not cut, soaked in rice water for 24 hours, and then replaced by cold water with a little salt to continue to soak, so you can store 2-3 days. Here are two winter melon soup, simple practice, both beauty and slimming, to relieve the effects of winter dryness, female friends may wish to try. Winter melon and silver fungus soup: 25O grams of winter melon and 30 grams of silver fungus. Put the winter melon in a frying pan and stir-fry until it is six or seven years old, then add the soup and salt, and when the melon is cooked, add the silver fungus, monosodium glutamate and yellow wine and mix well. Winter melon soup: take 50 grams of winter melon, remove the flesh and wash it with skin, cut it into thin slices, add 200 ml of water into the pot and boil for about 10 minutes, remove the melon and take the soup juice to drink as tea.