How to make winter melon and barley duck soup

Winter melon, barley and water duck soup is very suitable for drinking in summer. It has a good effect of clearing heat and detoxifying, clearing heat and removing fire, and has a good effect of removing dampness and cold. Its method is relatively simple, the taste is particularly delicious, and it has a good diuretic effect. We know that winter melon and barley are both cool ingredients, which can play a good role in relieving heat, while water duck has a very good nourishing effect.

How to make winter melon and barley duck soup

Method 1 : Ingredients: half a teal, a piece of fruit peel, 2 candied dates, 100g coix seed, 100g lentils, and appropriate amount of salt. Raw material processing: Wash the teal, soak the peel in water and scrape the sac, wash the winter melon and cut into pieces for later use. Method: 1. Take the duck out of the water. 2. Put all the ingredients into the pot, cook on low heat in a pressure cooker for 45 minutes, then add salt to taste.

Note: 1. This is a very suitable soup for summer. It is simple and easy to make, delicious, and can help with diuresis and heat relief. Winter melon can clear away heat, coix seed has a diuretic effect, and teal is a yin tonic. 2. Wash the coix seeds and put them into a pot with cold water. This way the cooked coix seeds will be soft and tasty. 3. 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. Method 2 Ingredients: duck, barley, winter melon, salt, cooking wine, tangerine peel, ginger

Recipe method : 1. Prepare the main ingredients: teal, wax gourd and coix seed (the teal is already cut into pieces when you buy it). 2. Pour clean water into the pot and bring it to a boil, then add ginger and cooking wine. Put the washed and peeled duck into the pot and blanch it until the water boils again. Remove from the pot, rinse it, remove the foam, and drain it for later use. 3. Soak the coix seeds overnight, wash and drain. Wash the tangerine peel and set aside. 4. Peel the winter melon and cut it into rectangular cubes, then cut it into cross shapes. Carve the winter melon skin into the shape of leaves for later use (simple method: just cut it into large pieces with the skin). 5. Put duck pieces, coix seeds, tangerine peel and ginger slices into the casserole. Bring to a boil and then simmer for 1.5 hours on low heat. 6. Then add the winter melon and winter melon peel and bring to a boil over high heat, then reduce to low heat and continue cooking for half an hour. 7. Add salt and let it cool before serving. Recipe tips: 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.

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