Winter melon and mung bean duck soup(da shu lao ya sheng bu yao dong gua lv dou lao ya tang )

Winter melon and mung bean duck soup

Introduction:

"In summer, the climate is hot and rainy, hot and humid, which often makes people suffer from spleen and stomach distress and loss of appetite. Therefore, we need to use diet to adjust and supplement, increase the intake of nutrients, and achieve the purpose of eliminating heat and fatigue. The duck meat is cool and is the first choice for nourishing in summer. Duck meat can nourish the Yang of five zang organs, clear away the heat of deficiency and labor, replenish blood and water, nourish the stomach and generate fluid. In the famous doctor's records, duck meat is called "magic medicine" and tonic top grade. There is also a folk saying that the medicine for invigorating the old duck is better than the traditional one. When stewing, you can add lotus root, wax gourd and other vegetables to stew. It not only can match meat and vegetables, but also can supplement deficiency, eliminate heat and nourish Yang. It is a good tonic in summer. If you add Euryale ferox seed and coix seed in the same stew, the effect of nourishing yang is better, and it can strengthen the spleen and remove dampness, and increase appetite. "

Production steps:

Step 1: cut the duck into small pieces and rinse it.

Step 2: Boil the duck in the pot, blanch it for 10 minutes, remove and rinse it.

Step 3: put the water in the pot again and put the duck in.

Step 4: put in the washed mung bean and Euryale ferox seed.

Step 5: add onion, ginger and star anise.

Step 6: bring the fire to a boil, turn it to a low heat and simmer for about one and a half hours.

Step 7: wash the wax gourd, peel it, cut it into large pieces, put it into the pot, and continue to stew for half an hour.

Step 8: add appropriate amount of salt to taste.

Step 9: stir evenly, then take out the pot.

Materials required:

Duck: right amount

Mung bean: moderate

Wax gourd: moderate

Euryale ferox seed: moderate amount

Scallion: right amount

Ginger: right amount

Star anise: right amount

Salt: right amount

Precautions: 1. Rinse the duck, blanch it for 10 minutes, boil the blood thoroughly, and rinse it again to prevent the soup from turbid. 2. White gourd stew an hour and a half and then put in, stew half an hour or so, too long easy to make white gourd too soft rotten, affect the taste. 3. The soup should be stewed for about two hours. 4. Add a little salt to taste, others can be omitted.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Da Shu Lao Ya Sheng Bu Yao Dong Gua Lv Dou Lao Ya Tang