Summer summer recipe: mung bean bitter melon rib soup

When it comes to the summer summer good, there is no shortage of mung bean bitter melon rib soup seat. This soup is not only refreshing and delicious, clearing away heat and dampness, but also nourishing and nourishing effect, in the hot summer, to a bowl, will allow you to make the summer all clear, refreshing.

Ingredients:

Ribs: 500 grams

Bitter melon: 1

Mung beans: 100 grams

Ginger: 5

Salt: moderate

Step by step:

Blanching:

Ribs:

Ribs:

Ribs washed and put into cold water to soak for 30 minutes, in order to remove blood water. Fish out the cold water into the pot, water boiling skimming foam, blanching 3 minutes to fish out, dry water standby.

2. Bitter melon treatment:

Split the bitter melon in half, scrape off the flesh with a spoon and cut into even slices.

3. Mung beans soaking:

Mung beans are washed and soaked in water for 2 hours so that they can fully absorb water and taste better after cooking.

4. Simmer the soup:

In the pot add the right amount of water, put the ribs, ginger, large fire to boil and then turn to low fire to simmer for 1 hour, until the soup color becomes thick white.

5. Add bitter gourd and green beans:

After the soup is simmered, put in the bitter gourd slices and green beans, bring to a boil over high heat and then turn to low heat and simmer for 30 minutes until the bitter gourd and green beans are cooked through.

6. Seasoning:

Finally add the right amount of salt to season, you can get out of the pot to enjoy.

Tips:

When blanching ribs, boil the water for 3 minutes, too long will make the ribs old.

When slicing bitter melon, do not cut too thick, so as not to affect the taste.

Mung beans should not be soaked for too long or they will sprout easily.

The amount of salt depends on personal taste, but be careful not to over-salt.

The mung bean bitter melon rib soup clears heat and dampness also has the role of nourishing and nourishing, especially suitable for summer consumption.