Benefits of bitter melon, barley and pork ribs soup

Bitter melon, barley and pork ribs soup can play a very good role in clearing away heat and relieving summer heat, and can also play a very good role in removing fire and detoxifying. Bitter melon tastes relatively bitter. In the summer, if you get a sore throat, eating some of it properly can have a very good health-care effect. It has the effects of moistening the lungs, promoting fluid production, diuresis and reducing swelling, and has a very good dehumidifying effect. Therefore, it is a rare health-care soup in summer.

Benefits of bitter melon, barley and pork ribs soup

Bitter melon has the effects of moistening the lungs and producing body fluid, resolving phlegm and quenching thirst, promoting diuresis and reducing swelling, clearing away heat and relieving summer heat, and detoxifying and discharging pus. Job's tears can strengthen the spleen and eliminate dampness. It has always been a nutritious summer product for cooling off and is known as the "friend of life and health." Combining the two together and adding pork ribs to make soup, although the color is lighter, the taste is definitely strong, and the effect is doubled, it is great for dispelling heat, dampness and reducing fire.

Dehumidification is a very important health-preserving point in summer. Job's tears and red beans are effective in removing dampness. Cereals such as yam, mung beans, red beans, and japonica rice also have certain dehumidifying effects. You can also pair it with seasonal vegetables such as winter melon, bitter melon, shiitake mushrooms, garlic, etc. to make dehumidification no longer monotonous.

How to make bitter melon, barley and pork ribs soup

Ingredients: 700g bitter gourd, 100g coix seed, 500g pork fan bone, 4 dried oysters, 1 piece of ginger.

practice:

1. Soak coix seeds and dried oysters for 1 hour. Wash the ribs and winter melon and set aside. Job's tears are difficult to cook and need to be soaked in advance.

2. Put the bones into the pot, turn on the fire, blanch to remove the blood, wash and set aside.

3. Put dried oysters and barley into a casserole and add water.

4. Put the blanched bones into the casserole.

5. Cover the pot and adjust the heat to low heat.

6. Wash the bitter gourd and cut it into appropriate size pieces (the pieces should not be too big, otherwise they will not rot easily, and should not be too small, otherwise they will be too rotten and have no shape). Also, be careful not to peel the bitter melon. Wash it and cut it into pieces together with the skin.

7. After the soup in the pot has been cooking for 1.5 hours, add the chopped bitter gourd and continue cooking for 30 minutes.

8. After cooking, add appropriate amount of salt and it is ready to eat.