Stewed duck with wax gourd and barley

Stewed duck with wax gourd and barley

Introduction:

"There is a saying in Guangdong that" it is better to eat without vegetables than without soup ". You can imagine how important soup is to Cantonese. Cantonese have a long history of drinking Laohuo soup, which is closely related to the hot and humid climate in Guangdong for three-quarters of the year. And the type of soup will change with the change of seasons. For many years, making soup has become an essential part of Cantonese life and a symbol of Guangdong food culture. Today's soup is simple and easy to make. It tastes sweet and delicious. It has the functions of relieving heat, invigorating the spleen and stomach, beautifying the face, nourishing and strengthening the body. It is an essential old fire Soup for every Cantonese family in summer. In the four seasons, duck meat is especially suitable for summer. As the saying goes, "avoid eating duck in bitter summer.". Duck meat has the functions of "clearing away heat and toxin, nourishing Yin, reducing fire and tonifying". Eating in summer can not only supplement the excessive consumption of nutrition, but also remove the discomfort caused by summer heat. Wax gourd has the effects of heat clearing, diuresis, detumescence, beauty and weight loss, especially suitable for summer consumption. Job's tears is good for water detumescence, spleen dampness, whitening and beauty. Add tangerine peel soup, not only can make soup taste more fragrant, but also the spleen and stomach effect

Production steps:

Step 1: prepare the main ingredients of water duck, wax gourd and coix (the water duck was cut into pieces when it was bought).

Step 2: bring water to a boil, add ginger and cooking wine, blanch the washed and peeled duck until the water boils again, remove the foam and drain.

Step 3: soak the job's tears every other night, wash and drain, wash the tangerine peel and set aside.

Step 4: peel the wax gourd and cut it into long squares, then cut it into cruciferous flowers, and carve the wax gourd skin into leaves for use (simple method: directly cut the skin into large pieces).

Step 5: add duck, Coix, tangerine peel and ginger slices into the casserole, bring to a boil, then lower the heat for 1.5 hours.

Step 6: put wax gourd and wax gourd skin in the pot, turn to high heat and boil for half an hour.

Step 7: add salt and let it warm before eating.

Materials required:

Small water duck: 1

Coix: 50g

Wax gourd: 300g

Salt: right amount

Cooking wine: 1 tbsp

Tangerine peel: 1 piece

Ginger: 2 tablets

Note: 1, duck blanching when adding ginger and cooking wine can play a role in fishy. 2. Duck soup is best peeled, or too greasy. I used a small duck soup, not only not greasy, but also particularly fresh and sweet. 3. Job's tears need to be washed and soaked to make them soft and tasty. The color of Coix seed soup is milk white, which is more beautiful. 4. Wax gourd must be cut into pieces with skin, because the heat clearing effect of wax gourd is mainly in the skin rather than the flesh. 5. Don't put too much tangerine peel, just a small piece. 6. The amount of salt can be adjusted according to your own taste.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: salty and sweet