【cantonese Cuisine】winter Melon and Barley Rice Duck

Name: 【cantonese Cuisine】winter Melon and Barley Rice Duck
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Teal; 50g Barley; 300g Winter melon; Some salt; 1 tbsp Cooking Wine; 1 Tangerine peel; 2 tablets ginger

by Powder gummy candy

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

There is a saying in Guangdong, "It is better to eat without vegetables, not to eat without soup." One can imagine how important soup is to Cantonese.
Cantonese people have a long history of drinking Lao Huo Tang, which is closely related to Guangdong's hot and humid climate for three quarters of a year. Moreover, the types of soup will change with the seasons. For many years, soup has become an indispensable content in the life of Cantonese, and it has also become a symbol of Guangdong's food culture.
Today's soup is simple and easy to make, with a sweet and delicious taste. It has the effects of relieving heat and clearing heat, strengthening the spleen and stomach, beautifying the skin, and nourishing and strengthening the body. It is an indispensable old fire soup for every household in Cantonese in summer.
During the four seasons, duck meat is especially suitable for summer consumption. As the saying goes: "Prevent bitterness and eat duck in summer". Duck meat has the effects of "clearing heat and detoxification, nourishing yin and reducing fire, and nourishing. Eat in summer, it can not only supplement the excessive consumption of nutrients, but also eliminate the discomfort caused by the summer heat.
Winter melon has the effects of clearing heat, relieving heat, hydrating swelling, beauty and weight loss. It is especially suitable for summer consumption. The barley has the effects of reducing water and swelling, invigorating the spleen and removing dampness, and whitening and beautifying the skin. Adding tangerine peel in the soup will not only make the soup more fragrant, but also have the effect of strengthening the spleen and stomach. "

Ingredients

1 Teal
50g Barley
300g Winter Melon
Some Salt
1 tbsp Cooking Wine
1 Tangerine Peel
2 tablets Ginger

【cantonese Cuisine】winter Melon and Barley Rice Duck

1. Prepare the main ingredients teal, wax gourd, and barley (the teal has been cut into pieces when you buy it).

【cantonese Cuisine】winter Melon and Barley Rice Duck recipe

2. Boil the water in the pot and add the ginger and cooking wine. Put the washed and peeled teal into a blanching machine until the water boils again. Remove the water and rinse off the foam and drain it for later use.

3. Soak the barley every night, rinse and drain, and rinse the dried tangerine peel for later use.

4. Peel the wax gourd and cut into long squares, then cut into cross-cut flowers. The skin of wax gourd is carved into leaves and set aside (easy way: just peel it and cut it into large pieces).

5. Put the duck pieces, barley, tangerine peel, and ginger slices in the casserole. After it is boiled, change it to a small fire for 1 and a half hours.

6. Then put the winter melon and winter melon skin into a high heat and boil, then change to a low heat and continue to boil for half an hour.

7. Add salt and let it warm before eating.

Tips:
1. Adding ginger and cooking wine when the duck is blanched can play a role in removing fishy.

2. The duck soup is best peeled, not too greasy. I used the small teapot soup, which is not only not greasy, but also very fresh and sweet.

3. The barley needs to be washed and soaked, so that it is easy to boil soft and tasty. Adding the barley soup to the soup is milky white, making it more beautiful.

4. Winter melon must be peeled and cut into pieces, because the heat-clearing effect of winter melon is mainly in the skin and not 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.