Tangerine peel, mung bean and pigeon soup(chen pi lv dou ge zi tang )

Tangerine peel, mung bean and pigeon soup

Introduction:

"Although it's autumn, I can't feel the coolness of autumn in Guangdong, but tonic in autumn and winter can be carried out now. The most classic function of this soup today is to clear away heat and detoxify, and another function is to tonify the kidney and essence, especially when it's heat toxic to the body and itches the skin. Of course, the specific function and use of this soup is very important The way is different from person to person. Don't drink soup that your body can't accept

Production steps:

Step 1: weigh the mung beans, and then prepare some tangerine peel and jujube.

Step 2: clean the mung beans first, and then soak them for 1 hour.

Step 3: then wash the tangerine peel and jujube and put them into the casserole.

Step 4: clean the pigeons and put them into the soup pot to remove the blood foam.

Step 5: then put it into the water of mung bean and tangerine peel soaked for 1 hour.

Step 6: boil over high heat for 10 minutes, then turn to low heat.

Step 7: after boiling for 1 hour, turn on the fire again. At this time, it's very convenient to take out the mung bean skin and discard it. Don't burn for 1 hour.

Step 8: at this time, the soup is delicious and can be drunk. If you don't like the soup without salt, you can add an appropriate amount of salt to taste it. However, in old Guangdong's home, you seldom put salt in such soup, and you won't put MSG and chicken essence.

Step 9: put it in a bowl and drink it.

Materials required:

Pigeon: 1

Tangerine peel: 5g

Mung bean: 250g

Jujube: 2

Salt: right amount

Note: as we all know, when drinking soup, if there is mung bean skin, it will make the taste greatly reduced. Just boil the soup for 1 hour, then turn the fire up again, and roll in the soup, so that the mung bean skin will be gathered together, and it is very convenient to take out the mung bean skin.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Chen Pi Lv Dou Ge Zi Tang