Nourishing yin and replenishing qi----Winter Melon, Coix Seed and Duck Meat Soup
Overview
Duck meat is sweet, slightly salty, and cool in nature. It has the functions of nourishing the yin of the five internal organs, clearing away the heat caused by fatigue, nourishing blood and promoting water, and nourishing the stomach. Especially suitable for consumption in summer and autumn. It can not only replenish excessive consumption of nutrients, but also eliminate the discomfort caused by heat to the human body. Winter melon is also cool in nature and is a vegetable used both as medicine and food. It has a variety of health care effects. The combination of winter melon and duck meat has a high therapeutic effect and can clear away heat and detoxify, lose weight, and moisturize and whiten the skin. Moreover, the deliciousness of duck meat combined with the sweetness of winter melon makes the soup delicious and nutritious.
Tags
- soups
- common dishes
- soup
- cantonese cuisine
- old man
- healthy recipes
- lose weight
- nourishing yin
- detoxification and beauty
- strengthen the spleen and nourish the stomach
- xiaoman
- summer solstice
- banquet dishes
- dinner
- relieves summer heat and quenches thirst
- breast enlargement
- barley rice
- cooking wine
- onions
- winter melon
- duck legs
- ginger
- salt
Ingredients
Steps
-
Wash the duck legs, remove excess fat and chop into pieces.
-
Wash the winter melon and cut into pieces, wash the barley rice and soak it in advance for later use.
-
Put the duck meat into an oil-free pan, add ginger slices and green onions and stir-fry over low heat.
-
Stir-fry until the duck meat changes color and shrinks, add cooking wine and stir-fry evenly.
-
Transfer the duck meat to a casserole, add barley and enough boiling water, bring to a boil, then reduce heat and simmer for 1 hour.
-
Add winter melon and salt and continue to simmer over medium heat for 20 minutes.
