Jiegua Barley Soup

Name: Jiegua Barley Soup
Total time: 1 d
Yield: 3
Cuisine: Chinese
Ingredients: 1 Zucchini; 1 Dried squid head; 3 keel; 1 Candied dates; a little salt

by One Time One Food

5.0 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

3

Although it is not suitable to drink Lao Huo Tang in summer, as Lao Guang people, I still miss it from time to time. Occasionally stewing a piece of Jiegua and Job's Tears Laohuo Tang can not only clear away the heat and remove dampness, but also be nutritious and delicious.

Ingredients

Jiegua Barley Soup

1. Prepare the ingredients

2. Blanch the keel with boiling water and wash it.

3. Peel the zucchini and cut into pieces with a hob. Wash the dried squid and coix seed and set aside.

4. Put all the ingredients in the casserole.

5. Add appropriate amount of water and simmer for 3 to 4 hours in an electric stew pot. Add the right amount of salt and chicken essence when it comes out of the pan.

Tips:
Zucchini is a seasonal vegetable unique to Guangdong. If it is not available in other places, winter melon can be used instead. Dried squid and candied dates are used for freshness.