There is a saying in Guangdong,"I would rather eat without vegetables than without soup." You can imagine how important soup is to Cantonese people.
Cantonese people have a long history of drinking Laohuo Tang, which is closely related to Guangdong's hot and humid climate for three-quarters of the year. Moreover, the type of soup changes with the seasons. For many years, making soup has become an indispensable part of Cantonese people's lives and a symbol of Guangdong's food culture.
Today's soup is simple and easy to make, with a clear, sweet and delicious taste. It has the effects of relieving heat and clearing heat, strengthening the spleen and nourishing the stomach, beautifying the face, nourishing and strengthening the body. It is an indispensable Laohuo soup for every household in Guangdong in summer.
Among the four seasons, duck meat is particularly suitable for consumption in summer. As the saying goes: "Eat duck meat in case of bitter summer." Duck meat has the effects of "clearing heat and detoxifying, nourishing yin and lowering fire, and nourishing. Eating in summer can not only replenish excessive nutrients, but also eliminate the discomfort caused by summer heat to the human body.
Winter melon has the effects of clearing heat and relieving summer heat, nourishing water and swelling, and beautifying and losing weight. It is especially suitable for consumption in summer. The coix seed is beneficial to the effects of water swelling, strengthening the spleen and removing dampness, and whitening and beautifying the skin. Adding tangerine peel to make soup not only makes the soup more fragrant, but also has the effect of strengthening the spleen and nourishing the stomach.
Stewed duck with white gourd and coix rice
Recipe Recommendations
- glutinous rice 50 grams
- winter melon 300 grams
- salt appropriate amount
- cooking wine 1 tablespoon
- tangerine peel 1 tablet
- Jiang 2 tablets
- salty and sweet
- pot
- several hours
- ordinary
Steps for Stewed duck with white gourd and coix rice
1
The main ingredients are water duck, winter melon, and coix seed (the water duck was cut into pieces when I bought it).
2
Put clear water in the pot and bring it to a boil, add ginger and cooking wine, put the washed and skinned duck into blanch until the water boils again, remove and rinse, remove the foam, drain for later use.
3
Soak the coix seeds every night, wash and drain them, and wash the tangerine peel for later use.
4
Peel the wax gourd and cut it into long squares, then cut it into cross-cut flowers. The wax gourd skin is carved into leaves for later use (simple method: directly connect the skin and cut it into large pieces).
5
Put the duck pieces, coix seed, tangerine peel, and ginger slices into the casserole, boil over low heat for 1 and a half hours.
6
After that, put in the wax gourd and wax gourd skin and simmer over high heat. Change to low heat and continue simmer for half an hour.
7
Add salt and let warm before serving.Stewed duck with white gourd and coix rice Make Tips
1. Add ginger and cooking wine when blanching ducks can eliminate the fishy smell. 2. It is best to peel the skin for duck soup and not to be too greasy. I used small water duck to make soup. Not only is it not greasy, but it is also very fresh and sweet. 3. Coix seed needs to be washed and soaked, so that it can be easy to cook soft and taste. When the soup is added to the coix seed soup, the color is milky white and more beautiful. 4. Winter melon must be cut into slices with the skin, because the heat clearing effect of winter melon mainly lies in the skin rather than the meat. 5. Put too much tangerine peel, just a small piece. 6. The amount of salt can be blended according to your own taste.