Soup that relieves heat and warms Qi---Winter Melon and Old Duck Soup
Overview
In hot weather, the main treatments are to clear away heat and strengthen the spleen and stomach. It is best to eat light and nourishing yin foods. Duck is a good tonic in summer. It is not only rich in nutrients, but also lives in water all year round. It is cooler in nature and has the functions of nourishing the yang of the five internal organs, clearing away the heat caused by fatigue, nourishing blood and water, nourishing the stomach and promoting fluid production. It is best to stew duck in summer. You can also add winter melon and other ingredients to the old duck soup to improve the nourishing effect. Drinking some winter melon and old duck soup appropriately can strengthen the spleen, reduce dampness, and dispel summer heat. I added a few ginseng roots, which also have the effect of replenishing qi. Ginseng is relatively warming and tonic.
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Ingredients
Steps
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Duck meat flies into the water.
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Then put it into the casserole with boiled water.
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Also add ginseng.
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Cut the winter melon into thick slices, wash the lotus seeds (I bought wet fresh lotus seeds, which are easy to ripen, but if they are dry lotus seeds, you have to soak them first and then put them with the ginseng), and cut a few large pieces of ginger.
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After boiling, simmer over low heat for 1 hour and then add lotus seeds, winter melon and ginger slices.
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After cooking for another 20 minutes, add the wolfberry and cook for another 10 minutes.
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After adding the salt at the end, turn off the heat.
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Just add some coriander after it's out of the pot. The cooked winter melon cubes were translucent and the duck soup was delicious.