Smilax, mung bean and white pigeon soup

Overview

Smilax cocos is sweet in nature and mild in taste. It mainly clears away heat and detoxifies. It has a very significant effect in removing dampness and heat. It is very suitable for southerners to eat in humid spring. My hands feel itchy due to dampness and heat. I boiled it twice and it was completely cured. In addition to being cooked with white pigeons, it can also be cooked with bones to make soup. The ingredients can be mung beans, barley, and five-finger peach, which also has dehumidifying effects.

Tags

• soups
• mung beans
• smilax
• white dove
• salt

Ingredients

Steps

1. 1 Wash and cut the white pigeon into pieces, add water and cook together with the white pigeon until it boils and some bubbles will float, skim it out.

   

2. 2 This is fresh Smilax cocos. You can ask the seller to peel it for you, and it’s not difficult to slice it yourself. The best thickness is 1~1.5mm.

   

3. 3 After washing the mung beans, add water and refrigerate them to make them easier to cook.

   

4. 4 Add smilax and mung beans at the same time, simmer over low heat for more than an hour, add salt, stop the heat, and the delicious soup is ready.