Balsam pear and seaweed ribs soup
By ElvieMurray
Cold melons taste bitter and cold, and are rich in vitamin C. They have the effects of eliminating evil heat, relieving fatigue, clearing the heart and improving eyesight, and replenishing qi and strengthening yang. Foreign scientists have also extracted a kind of quinine essence from cold melons, which contains bioactive proteins, which can improve the function of the immune system and also benefit human skin regeneration and wound healing. Therefore, eating cold melons often can also enhance the vitality of the cortex and make the skin tender and healthy. Balsam pear also contains crude fiber, carotene, charantiin, phosphorus, iron, various minerals, amino acids, etc.; cold melon also contains more lipoproteins, which can help the body's immune system resist cancer cells. Regular consumption can enhance the body's immune function. Kelp is rich in calcium, which can prevent calcium deficiency in the human body and also has the effect of lowering blood pressure. The best time to eat this soup is summer. Drinking this soup appropriately in autumn can eliminate autumn dryness, detoxify and reduce the fire in the body.
Recipe Recommendations
- ribs 500 grams
- bitter gourd 150 grams
- kelp 250 grams
- cooking wine 1 tablespoon
- salt appropriate amount
- chicken essence 1/2 teaspoon
Steps for Balsam pear and seaweed ribs soup
1
Wash the kelp and soak it in advance.
2
Cut into appropriate sized pieces.
3
Wash the ribs and blanch them in water, wash them again after taking them out of the pan.
4
Put the ribs and seaweed into the soup pot, add appropriate amount of water, bring to the boil over high heat and turn to low heat and simmer for 2 hours.
5
When stewing seaweed ribs, handle the bitter gourd. First remove the head and tail of the bitter gourd and break it lengthwise.
6
Remove the seeds and wash them.
7
Cut into slices about 1 cm thick, add 1 teaspoon of salt and marinate for 30 minutes.
8
Rinse the pickled bitter gourd with clear water and squeeze dry.
9
After stewing seaweed and ribs for 2 hours, add bitter gourd and continue to stew for 20 minutes. Add appropriate amount of salt and chicken essence to taste.