Bitter vegetable soup

Overview

Wild bitter vegetable soup is a good way to relieve summer heat, clear away heat and relieve internal heat, strengthen the spleen and nourish the stomach. The preparation is simple, but wild bitter vegetables are rare. You can only get them by looking for them in the wild on the hillsides every year when you go back to your hometown. You need good luck to get two bowls of soup. When I went home to clean up and make, it felt like a pity to throw away even a single leaf. It has a refreshing wild fragrance, bitter but sweet aftertaste, making it a top-quality wild vegetable.

Tags

• soups
• home cooking
• soup
• summer recipes
• dinner
• white shrimp skin
• wild bitter herbs
• pepper
• salt

Ingredients

Steps

1. 1 Wash the wild bitter vegetables, boil them in boiling water for 1 minute, and soak them in water for more than 1 hour before use. (You can eat it fresh without fear of bitterness)

2. 2 Take out the bitter vegetables and squeeze out the water (the remaining amount can be stored in a plastic bag at 3°C in the refrigerator for 3 days)

3. 3 If you want to cut it, cut it into fine pieces (you can drink it directly without chewing it), as shown, I won’t cut it this time.

4. 4 Put a little oil in a soup pot, heat it up, add bitter vegetables and stir-fry for 30 seconds (fresh vegetables need to be stir-fried for a while), add cold boiled water, add white shrimp skin, salt and pepper, turn off the heat and serve.