Bitter soup

1

The bitter melon is cut out of the middle

2

Skinny meat, mushrooms, garlic cut to pieces

3

Skinny meat mixed with mushrooms, garlic, salt and oil

4

The emptiness of the grub is inserted into the established meat

5

Put water in the pot and boil it for 20 minutes

1. Bitter melon is best suited for summer use; what are its benefits? a Bitter melon has the effects of clearing heat and relieving summer heat, nourishing the blood and qi, strengthening the kidney and spleen, and nourishing the liver to improve eyesight. It is good to eat more if you get prickly heat in the summer. b Bitter melon has a high Vitamin C content and can prevent scurvy. c The effective ingredients in bitter melon can inhibit the canceration of normal cells and promote the recovery of mutated cells, offering certain anti-cancer effects. d The momordicin in bitter melon is hailed as a "fat killer" and can reduce the intake of fat and polysaccharides. 2. How to choose bitter melon? a Bitter melon skin: The individual bumps on the body are the key to judging the quality of the bitter melon. The larger and fuller the bumps on the surface, the thicker the flesh inside. Conversely, if the bumps on the surface are very small, the flesh inside is also relatively thin. b Color: When picking, you should choose bitter melons with emerald green skin, as these are fresher. Some bitter melons that have turned yellow are overgrown; when eaten, they lack the proper texture of bitter melon and feel soft rather than crisp. c Weight: The weight for picking bitter melon should be around 500g as a standard. Such bitter melons have thick flesh, good texture, and relatively sufficient juice inside. It is not recommended to pick smaller bitter melons because they will be very bitter. When picking, choose ones that are relatively heavy and straight.