Bitter melon and fungus stewed with lean meat soup

Overview

The bitter melon glycosides and bitter elements in bitter melon can increase appetite, strengthen the spleen and appetizer; the alkaloid substance quinine contained in bitter melon has diuretic and blood circulation, anti-inflammatory and antipyretic effects, clearing the heart and improving eyesight. The protein component of bitter melon and a large amount of vitamin C can improve the body's immune function and enable immune cells to kill cancer cells; bitter melon juice contains a certain protein component that can strengthen macrophage ability and is clinically effective against lymphosarcoma and leukemia; the trypsin inhibitor extracted from bitter melon seeds can inhibit the protease secreted by cancer cells and prevent the growth of malignant tumors. It is a good therapeutic soup when paired with fungus stew. . .

Tags

• soups
• soup
• cantonese cuisine
• maternity
• winter recipes
• banquet dishes
• dinner
• bitter melon
• chicken powder
• clear water
• dried fungus
• dried soybeans
• ham cubes
• lean meat
• salt

Ingredients

Steps

1. 1 Soak the fungus in advance, cut off the roots and clean it, and remove the head and tail of the bitter melon.

   

2. 2 Soak the soybeans 1 hour in advance. Cut the bitter melon in half, use a small spoon to remove the seeds and capsules, and then cut into small pieces.

   

3. 3 Cut the ham into small pieces and blanch it in boiling water.

   

4. 4 Wash and cut the lean meat into pieces.

   

5. 5 Put all the ingredients into a stew pot, fill it with water, use a high-legged pot, hold it up with a stand inside, cover it with water and bring to a boil over high heat, then turn to low or medium heat and simmer for about an hour.

   

6. 6 After stewing, add salt, chicken powder, stir evenly and serve.