Dried scallops and bitter gourd soup(gan bei ku gua geng )

Dried scallops and bitter gourd soup

Introduction:

"Dried scallops have the functions of nourishing yin and kidney, harmonizing the stomach and regulating the middle part of the body. They can treat dizziness, dry throat and thirst, deficiency tuberculosis and hemoptysis, spleen and stomach weakness, etc. eating them often helps to lower blood pressure, cholesterol and body-building. Momordica charantia L. can be used as medicine. A Momordica charantia L. contains 0.4% high energy fat clearing element, which is as precious as gold. It mainly contains Momordica charantia glycosides, protein like active substances (α - Momordica charantia L., β - Momordica charantia L., MAP30) insulin like active substances (polypeptide-p) and a variety of amino acids. For Ms. Aimei, it can speed up the detoxification, and attract many women to "work hard and enjoy it". It can cool and quench thirst, remove pathogenic heat, treat Dan fire and toxic gas, relieve six channels of excess fire, replenish qi and quench thirst, relieve fatigue, clear heart and clear eyes, enhance appetite, nourish blood and liver, moisten spleen and kidney. Promote metabolism. /Tonifying kidney and diuresis, clearing away heat and toxin, lowering blood lipid, antiviral. According to the research, it has obvious hypoglycemic effect, and has certain curative effect on diabetes. It also has a certain anti-virus ability and anti-cancer effect

Production steps:

Step 1: main material figure 1

Step 2: main material figure 2

Step 3: wash the scallops, pour them into the pressure cooker, add proper amount of cooking wine and water, cover the lid and cook for about 9-10 minutes!

Step 4: press the cooked scallops into filaments with a spoon, then leave the scallop juice for cooking.

Step 5: cut the balsam pear in half, take out the inner capsule, wash it and cut it into small pieces.

Step 6: pour the balsam pear into the cooking machine, and add appropriate amount of water to make the juice. It doesn't need to be beaten too fine, just leave the granules.

Step 7: heat the pan, pour in a little oil, stir fry the scallion and ginger powder, stir fry the flavor, then pour in the dried Beth, stir fry a few times less.

Step 8: pour in Momordica charantia juice and scallop juice, bring to a boil, add a little salt, add starch and thicken.

Step 9: knock the egg into the bowl, only take the egg white, break it up and set aside

Step 10: pour the egg white into the pot slowly, stir quickly, and add a little chicken essence to taste.

Step 11: light and delicious scallop soup.

Step 12: a good soup for relieving heat and reducing fat.

Materials required:

Balsam pear: 1

Scallops: 40-50

Scallion white: moderate

Ginger: moderate

Egg: 1

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Starch: appropriate amount

Note: Xiaoyu: 1. Scallops can also be soaked in warm water in advance, and then steamed in a steamer. 2. If you don't need a cooking machine, you can cut balsam pear into small cubes directly, but I think the juice of balsam pear is a little lost. Personally, I prefer the bitterness of balsam pear. 3. If you are afraid of hardship, you can add some sugar to the soup.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Gan Bei Ku Gua Geng