The essence of winter wellness lies in "nourishing storage" and "warming tonics," while a light diet helps lower blood pressure and blood lipids. Drinking some winter melon soup in the winter can lower blood sugar and blood pressure.
Winter Melon and Meatball Soup
Winter melon is rich in Vitamin C and potassium salts, which can lower blood sugar and blood pressure.
Winter melon, also known as white melon, white winter melon, or Pu melon, has a sweet, mild taste and a slightly cool nature. It enters the lung, large intestine, small intestine, and bladder meridians, and is known to clear heat and transform phlegm, relieve vexation and thirst, promote urination and reduce swelling. It is used for conditions such as phlegm-heat wheezing and coughing, summer heat vexation and thirst, or diabetes, edema, and difficult urination. Modern nutrition science considers winter melon to be rich in Vitamin C, high in potassium, and low in sodium, making it very suitable for patients with hypertension, kidney disease, or edema. Additionally, the malonic acid in winter melon can effectively inhibit the conversion of carbohydrates into fat. Coupled with the fact that winter melon itself is fat-free and low in calories, it is of great significance in preventing weight gain. Corn contains a significant amount of crude fiber, 4-10 times more than refined rice and flour. Corn is also rich in magnesium, which can strengthen intestinal wall peristalsis and promote the excretion of waste from the body. These functions are also very beneficial for weight loss. Therefore, winter melon and corn soup not only lowers blood pressure and boosts immunity but is also an excellent soup for those looking to lose weight.
When making soup with winter melon, do not peel it.
Many people dislike the skin of winter melon and prefer to remove it before making soup. The "Food God" kindly reminds everyone: winter melon is an ideal daily food for relieving heat and promoting urination, and making soup with the skin on will have a more significant effect. Therefore, when making soup, try not to remove the skin, as its medicinal value will be higher. Because winter melon is slightly cool in nature, it is more suitable for consumption in the summer. Therefore, when eating it in the winter, cooking methods that heat the winter melon should be chosen. Among them, stewing and congee are two good cooking methods. In addition, because winter melon is cold, people with a weak spleen and stomach, kidney deficiency, chronic diarrhea, or yang deficiency with cold limbs should avoid or consume it sparingly to achieve the winter wellness goal of "toning yang and warming the middle."
When selecting winter melon and corn, pay attention to color and texture.
Both young and old winter melons are edible. When selecting, pay attention to the winter melon's skin being free of spots and injuries. You can also pinch it with your fingernail; a winter melon with thick, hard skin, firm flesh, and mature, yellowish-brown seeds will have a better texture. When selecting corn, pay attention to the kernels having a mix of yellow and white colors, being plump, and not sunken in the middle. Corn kernels that are sunken are old corn, which has low nutritional value and a poor texture.
Winter Melon Recipe Recommendation 1: Winter Melon and Pork Rib Soup
Rinse the pork ribs, blanch them in boiling water, wash off the scum, and drain the water for later use. Add a little oil to a pot, sauté the scallions until fragrant, then add the pork ribs and stir-fry. Add 1.5 large bowls of water, add salt, bring to a boil over high heat, then reduce to low heat and simmer until the ribs are tender. Peel the winter melon, slice it thinly, and add it to the simmering ribs. Cook until the melon is to your desired tenderness, then season with salt.
Winter Melon Recipe Recommendation 2: Winter Melon and Meatball Soup
Peel and clean the winter melon, then cut it into small cubes. Take the minced pork, add salt and cornstarch, and knead into meatballs. Place the meatballs in a pot with an appropriate amount of water and simmer over low heat. After 20 minutes, add the winter melon, continue to cook over low heat for 15 minutes, add seasonings, sprinkle with scallions, and serve.
Poongullion soup