Preference for bitter gourd Flavor -- corn bitter gourd mung bean spine soup

Preference for bitter gourd Flavor -- corn bitter gourd mung bean spine soup

Introduction:

"I still prefer the taste of bitter gourd. It's bitter but fragrant, especially in such hot weather. It's a pleasure to cook soup with mung beans. But if you don't like the taste of bitter gourd, forget it."

Production steps:

Step 1: wash and soak mung beans for several hours

Step 2: clean and soak the spine

Step 3: boil water in the pot, add ginger slices and ginger skin after the water is hot (I'll save it)

Step 4: go down to the spine and drink

Fifth step: after boiling, add some Baijiu to continue boiling for about five minutes, and remove foam on the way.

Step 6: take out the spine and wash it with warm water

Step 7: boil water in the pan

Step 8: after the water is heated, add the spine washed with water, add the soaked mung bean and the ginger

Step 9: wash and peel the carrots (I just have a piece to stew together, even if I don't have it) and cut them into pieces. Wash the balsam pear and cut them into sections. Wash and cut the corn into sections

Step 10: Boil the spine and mung beans, add the corn and carrot segments, and continue to boil over high heat

Step 11: after boiling, turn to low heat and cook slowly for about one hour

Step 12: put in bitter gourd and bring to a boil over high heat. Continue to turn down the heat for about half an hour

Step 13: seasoning with salt before leaving the pot

Materials required:

Pig spine: appropriate amount

Corn: one

Balsam pear: two

Carrot: a small cut

Mung bean: moderate

Salt: right amount

Ginger: right amount

Notice: remove the froth in time when there is froth on the way; finally, after the soup is ready, there is a strong green bean fragrance, and the color of the soup is also very good, but I can't take good photos.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: light