How to make teal winter melon and barley soup?

We often hear about winter melon in our daily lives because the older generation likes to eat it very much. It seems that not many young people like to eat winter melon. However, for the sake of health, it is better to eat some winter melon in daily life. If you don’t like it, you can drink the soup! So if you pair barley with winter melon, how to make teal winter melon barley soup?

Winter melon is available all year round and is rich in vitamin B. Although it does not contain rich other nutrients, its flesh contains plant fiber, which makes it very easy to digest and is quite beneficial to the stomach.

Winter melon can reduce edema, and it is quite effective except for edema of the heart and lungs. Job's tears are also a good ingredient for reducing swelling.

The effects of this [Winter Melon, Barley and Duck Soup]: invigorating the spleen and eliminating dampness, relieving summer heat and clearing away heat, nourishing yin and maintaining health.

Ingredients

Ingredients

Teal 650g

Winter melon 530g

Barley 50g

Excipients

Water

step

Ingredients: winter melon, teal and fried barley.

Wash the teal and cut into pieces.

Put the duck into the cooking pot and add appropriate amount of water.

Cover the pot and bring to boil over high heat.

Blanch it, then pour water to clean the duck and the cooking pot again.

Put the teal back into the cooking pot, add the washed coix seeds, and pour in an appropriate amount of water all at once.

Wash the winter melon, do not peel it, and cut it into large pieces.

Place in cooking pot.

Cover the pot and bring to boil over high heat.

Remove the lid and turn off the heat.

Pour the entire pot into an electric stew pot.

Cover the pot, turn on the power and turn to high heat.

Stew for 2 hours and then turn off the power.

Pour into a bowl and enjoy.

Tips

Boiling winter melon with the skin on can help relieve heat.

1. Adding ginger and cooking wine when blanching the duck can help remove the fishy smell.

2. It is best to remove the skin of the duck when making soup to avoid it being too greasy. I used teal to make soup, which was not only not greasy but also very sweet.

3. The coix seeds need to be washed and soaked so that they can be easily cooked soft and tasty. Adding barley to the soup makes it milky white and more beautiful.

4. Winter melon must be cut into pieces with the skin, because the heat-clearing effect of winter melon is mainly in the skin rather than the flesh.

5. Don’t put too much tangerine peel, just a small piece will do.

6. The amount of salt can be adjusted according to your taste.