Bitter Melon Soybean Bone Soup
Overview
Bitter melon is cold in nature and bitter in taste, which can clear away heat and detoxify. Soybeans are flat in nature and sweet in taste, which can strengthen the spleen and replenish qi. Children who have eaten bitter melon since childhood are less likely to get prickly heat in summer.
Tags
Ingredients
Steps
-
Wash the bitter melon and mussels.
-
Washed mussels.
-
What I bought today is cartilage, which is not greasy when making soup in summer.
-
Soybeans need to be soaked 1 hour in advance.
-
After washing, remove the pulp from the bitter melon and cut off both ends.
-
Cut the bitter melon into cubes and set aside.
-
Pour the cartilage into the pot and splash the water.
-
Put the diced bitter melon, soybeans, and mussels into a soup pot, add water, and then add the dehydrated cartilage. Boil over high heat for 10 minutes, then reduce to low heat and simmer for 50 minutes.
-
Add a little salt to the cooked bitter melon soup.
-
Cooked bitter melon soup. The soup is clear in color and bitter melon is slightly bitter, but the aftertaste is refreshing and sweet.
