Bitter gourd soup with soybean(huang dou ku gua tang )

Bitter gourd soup with soybean

Introduction:

"This is balsam pear soup. It's very family style in Chaoshan area. It's cooked with soybeans, pickled vegetables, garlic and other ingredients to make it bitter. As ingredients of garlic and sauerkraut don't need too much, otherwise it will grab the taste. (in fact, the taste of balsam pear is not as bitter as it used to be. It's related to the application of ripening fertilizer, a digression)

Production steps:

Step 1: prepare all kinds of food materials and soak soybeans in advance.

Step 2: blanch the pig bone and wash it with blood removing water. Put it into a casserole with soybeans and cook for about 40 minutes.

Step 3: cut bitter gourd into pieces, cut pickled cabbage into shreds, peel and crack garlic, and cut parsley into sections.

Step 4: put balsam pear into boiling water, boil for a while, remove part of bitterness and coldness, and drain.

Step 5: thin oil in the pot, add garlic and stir fry until fragrant, then add balsam pear and stir fry for a while.

Step 6: after boiling the soup for 40 minutes, add balsam pear and cook for another 20 minutes.

Step 7: pot bitter melon until soft (insert with chopsticks), add shredded sauerkraut and cook for 5 minutes.

Step 8: finally add coriander and seasoning, out of the pot.

Materials required:

Balsam pear: 1 in medium size

Pig bone: 4-6 pieces

Soybeans: 1 handful

Garlic: 4 ~ 5

Sauerkraut: 1 piece

Coriander: 2 ~ 3

MSG: right amount

Salt: right amount

Note: pickled cabbage has salty taste, add salt as appropriate.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: bitter

Chinese PinYin : Huang Dou Ku Gua Tang