How to make mung bean duck soup? Preparation of duck soup with mung beans

Ingredients] 120 grams of mung beans, 24 grams of Poria cocos, 1 duck, oil and salt <>Practice and usage] Cut the duck and wash it to remove the internal organs. Soak the mung beans and put them in a pot together with the duck and Poria cocos, cook them in five bowls of water, about 4 hours, and season. 1 ingredient per day.

Description] Mung bean is cold, sweet in taste, enters the spleen and stomach meridian, can clear heat and detoxify, clear heat and dampness, and quench thirst; Poria cocos is flat, sweet and light in taste, enters the liver and stomach meridians, can benefit dampness and detoxify, and is a special medicine for the treatment of bayberry sores in ancient times. The two flavors are combined with old duck meat, which has the function of clearing heat and detoxifying, and relieving dampness.

Indications] summer dampness. Fever was witnessed, body heat did not go away, fatigue and fatigue, no desire to eat and drink, yellow and greasy, and pulse counting.

In summer, the climate is hot and rainy, and the summer heat is humid, which often makes people's spleen and stomach trapped and loss of appetite. Therefore, it is necessary to use diet to supplement and increase the intake of nutrients to achieve the purpose of dispelling heat and fatigue. <>

Duck meat is cool and is the preferred meat for summer nourishment. Duck meat has the effect of nourishing the yang of the five internal organs, clearing the heat of deficiency and labor, nourishing blood and water, nourishing the stomach and nourishing the stomach. There is also a saying among the folk that "the old duck is better than the tonic in the great heat".

When the duck is stewed, it can be added to the lotus root, winter melon and other vegetables to make soup and eat, which can not only match meat and vegetables to play a complementary nutritional effect, but also make up for the deficiency, eliminate the heat and nourish the yang, which is really a good nourishing product in summer. If you add the same stewed soup with gourd and coix seeds, the effect of nourishing yang is better, and it can strengthen the spleen and dispel dampness, and increase appetite.

Do you peel winter melon when you eat it? Do you know?

In fact, the skin of winter melon is rich in nutrients, and cutting off the skin of melon is actually equivalent to losing nutrients! It has also been recorded in the past dynasties: the skin of winter melon is sweet and cold, and the human lungs, stomach, large intestine and small intestine meridians have the effects of clearing heat, diluting water and reducing swelling.

Modern pharmacological research: winter melon peel is rich in sugars, proteins, and vitamin C. It also helps.

When making soup, put the melon skin together and take it out when eating, which is nutritious and delicious!

Mung bean is the top grade in the summer diet, and the higher value is its medicinal use. Put it in the duck soup to help remove the fishy smell of the duck, make it cool and delicious, and add heatstroke prevention effect.

Poria cocos mung bean duck soup.

Ingredients: 300 grams of mung beans, 20 grams of Poria cocos, 300 grams of duck meat, 1 slice of tangerine peel, seasoning: salt

Production method: 1. Wash and chop the duck meat into pieces, blanch it in cold water, drain the water for later use, wash the mung beans and set aside, 2. Put an appropriate amount of water in the pot, put in the duck meat, mung beans, Poria cocos, tangerine peel, cook for 3 hours, until the duck meat, mung beans, and Poria cocos are cooked thoroughly, 3. Open the lid of the pot, add an appropriate amount of salt for seasoning, stir evenly, and put out the boiled Poria cocos mung bean Bu Xi duck soup, tea tree mushroom duck soup.

500 grams of duck meat, 100 grams of Shuifa tea tree mushrooms, wolfberry, ginger, green onion

Salt, chicken essence, cooking wine

1. Tea tree mushroom water, cut into sections, slice ginger, cut green onion, chop duck meat, blanch and drain the water for later use, put water in the pot, put duck meat, wolfberry, ginger slices, tea tree mushroom, pour a little cooking wine, simmer for 40 minutes on low heat, until the ingredients are cooked thoroughly, 2. Put in chicken essence, salt, boil a little and put it in a bowl and sprinkle with chopped green onions.

Tips: The duck meat should be soaked in cold water and vinegar for 30 minutes, then boiled over low heat, first soaked tea tree mushrooms, so that it can absorb water type bonds, otherwise the tea tree mushrooms absorb water, and the soup will be less.

Method 1: 1. Put the goose meat into the pot and put the water in the pot. Disturbing the bending beam.

2. Prepare condiments in advance.

3. Add green onions, ginger, garlic and skullcap to the pot (put less, otherwise it will taste).

After an hour, add the mung beans and cook for another 2 hours, finally adding the goji berries.

Method 2: Raw materials: 4 taels of mung beans, 1 duck, 8 yuan of Fuling, salt and oil.

Method: 1. Clean the duck and remove the internal organs.

2. After the mung beans are soaked clean, they are put into the pot together with the duck and Fu Ling, and boiled for about 4 hours with 5 bowls of cold water, and the seasoning can be.

Method 3: The practice of barley kernel mung bean duck soup. Ingredients: 38 grams of barley kernels, 38 grams of mung beans, 2 slices of poria cocos, 1 duck, 12 bowls of cold water, appropriate amount of salt.

Method: 1. Remove the internal organs of the duck, cut it in half, cut off the duck tail, clean it, and blanch it.

2. Poria cocos tap water invades softness and scrapes off the pulp. Cleaning of other raw materials.

3. Boil cold water, put all kinds of raw materials into the pot, cook for 20 minutes with fire, then change to simmer for 2 hours, add salt seasoning, and you can eat.

Features: This soup relieves heat and detoxification, strengthens the spleen and stomach, slows down the five internal organs, and nourishes the beauty of the body. Stupid.

Method 3: Fuling mung bean duck soup. 1. Add a small amount of vinegar to the tap water and soak the duck slightly.

2. After soaking, clean it, put it in a clay pot, and add half a pot of water to boil in a packaging bag containing soil and Fuling.

3. Remove the white foam, put in the mung beans, turn to a simmer after the fire is turned on, continue to remove the empty shells of the mung beans floating up during the period, and then boil for more than three hours before falling the salt to eat.

After reading the described method and process of making mung bean duck soup, everyone may feel that making this delicacy is not difficult, but in fact, it is not, the most difficult thing is to grasp the doneness, how long does it take to boil? Slow fire or fire? This requires long-term work experience.

Therefore, if you are interested in a hobby, you can often make this delicious soup and cook your favorite taste.

Winter melon mung bean duck soup is rich in vitamins, which help babies clear heat and detoxify, dilute water and eliminate phlegm, remove annoyance and quench thirst.

Ingredients: 200 grams of duck meat, 50 grams of rice with seeds, 50 grams of mung beans, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger.

Preparation: 1. Prepare mung beans and seeds. Chop the duck into small pieces, rinse well, boil water in a pot, put the duck meat in, blanch for 10 minutes, remove and rinse.

2. Put water in the pot again, put the duck meat in, add the washed mung beans and seeds, and add the green onion and ginger.

3. Bring the heat to a boil, turn to low heat, and simmer for about an hour and a half. Wash the winter melon, bring the skin on, cut it into large pieces, put it in the pot, continue to simmer for half an hour, add an appropriate amount of salt to taste, and you can do it.

Tips: 1. Rinse the duck meat and let it clean, blanch it in water for 10 minutes, boil the blood water thoroughly, rinse it again, and prevent the soup from becoming turbid.

2. Simmer the winter melon for another hour and a half and then put it in, stew for about half an hour, too long is easy to make the winter melon too soft and rotten, affecting the taste.

3. The soup should be simmered for about two hours.

4. Add a little salt to taste, others can be omitted.

Efficacy: Winter melon and mung bean duck soup is rich in vitamins, which helps babies clear heat and detoxify, dilute water and eliminate phlegm, remove annoyance and quench thirst.