Soybean, bitter gourd and dragon bone medicinal soup has the effects of clearing away heat, losing weight, detoxifying and beautifying skin. It is a soup that is very suitable for a family to drink in summer. After drinking it, you will know that our Guangdong soup is superb!
Material tips:
Soybeans contain a fatty substance called linoleic acid, which can promote neural development in children. Linoleic acid also has the effect of lowering blood cholesterol, so it is a good food for preventing hypertension, coronary heart disease, arteriosclerosis, etc.
Balsam pear has a high vitamin C content and has the effects of preventing scurvy, protecting cell membranes, preventing atherosclerosis, improving the body's stress ability, and protecting the heart.
Peanut is good at nourishing and nourishing and helping to prolong life, so it is also called "longevity fruit" among people, and like soybeans, it is known as "vegetable meat" and "meat among vegetables."
The dragon bone (pig spine) has high nutritional value. In addition to protein, fat, and vitamins, it also contains a large amount of calcium phosphate, bone collagen, bone mucin, etc., which can provide calcium for children and the elderly.
Soybean, bitter gourd and dragon bone medicinal soup
By DarwinVon
Recipe Recommendations
- soybean 50G
- peanut 25G
- bitter gourd 250G
- keel 250G
- octagonal one
- laojiang 3 small pieces
- coarse salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Soybean, bitter gourd and dragon bone medicinal soup
1
Of course, it's to prepare the ingredients. Today's ingredients include soybeans, peanuts, balsam pear, dragon bones, star anise, ginger, coarse salt, chicken essence and pepper powder.
2
Wash the soybeans and peanuts you need in cold water, then soak them in water for half an hour. Just see bumps on the peanut skins.
3
After the ingredients have been soaked, prepare the casserole, add appropriate amount of water, add 3 slices of ginger, cover the pan and turn on high heat to boil.
4
While boiling water in a casserole, we used another spoon to boil water to prepare the bitter gourd and dragon bones to fly into water (boiling water).
5
When processing bitter gourd, cut bitter gourd into large flower shapes. Because it is too small and will easily rot away if it is cooked for a long time, it will not look good.
6
After cutting the bitter gourd, gently push out the most bitter central part of the bitter gourd from the middle with your hand.
7
At this time, the water in the horse spoon is boiling. Put in the bitter gourd first and look at the watch. It only takes 30 seconds. If the time is too long, the soup will lose its flavor. If it is too short, the soup will be bitter again. If you see it becomes tender and green, you will pick it up.
8
The water that has just passed through the bitter gourd can continue to pass through the keel. Put the washed keel into the water. When you see the color change, you will immediately pick it up and rinse it with warm water for later use.
9
After making it for so long, the water in the casserole has boiled. After boiling, put the soybeans, peanuts, bitter gourd, dragon bones, and star anise together into boiling water. Be careful not to burn it. The water will be very hot when boiled. It's best to prepare a moist cloth to assist you.
10
After putting all the ingredients in, cover them over high heat and bring to a boil, leaving no seasonings at this time.
11
After the water in the pot boils, turn to low heat and simmer for 2 hours. During this period, check the situation in the pot from time to time. Turn over the contents of the pot and you will get twice the result with half the effort.
12
About 2 hours later, um, when you smell the fragrant soup, you can sprinkle in the right amount of salt and chicken essence and taste it. Remember to use less salt. We are all health-conscious people.Soybean, bitter gourd and dragon bone medicinal soup Make Tips
1. Blanch the bitter melon in boiling water; the resulting soup will be sweet and not bitter.
2. It is better to add the salt and chicken powder at the end; that way, the protein and nutrients will be better preserved.
3. We generally do not add green onions or cilantro to slow-cooked soups, but for quick-boiled soups, we add a moderate amount depending on the type; this is our Cantonese soup-making habit.