Chinese Food
Pigeon soup with orange peel and mung bean
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Although it's autumn. But I can't feel the coolness of autumn in Guangdong. But it can be done now. Today's pot of this soup. The most classic function is to clear away heat and detoxification. There is also a function of tonifying kidney and toning essence. Especially for the body, there is some heat poison. When the skin is itchy, it's best to drink this. Of course, the specific function and use of the soup should be based on people Different. Don't drink some soup that your body can't accept.
Cooking ingredients
Cooking Steps
Step1:Call it mung bean. Prepare some tangerine peel and dates.
Step2:First clean the mungbean, and then soak it for 1 hour.
Step3:Then wash the tangerine peel and dates. Put them in the casserole.
Step4:After the pigeons are cleaned, put them into the soup pot and blanch them to remove the blood foam.
Step5:Then put in the mung bean peel water soaked for 1 hour.
Step6:Bring to a boil for 10 minutes, then turn to a small one.
Step7:After cooking for 1 hour, turn up the heat again. At this time, it is very convenient to take out the mung bean skin and discard it. Keep cooking for 1 hour.
Step8:At this time, the soup is delicious. It's ready to drink. If you don't like the soup without salt, you can put some salt to taste. However, in old Guangdong's home, it's rare to put salt in such old soup, let alone monosodium glutamate and chicken essence.
Step9:Put it into a bowl and drink it.
Cooking tips:Everyone knows that when you drink soup, if there is mung bean skin, it will make the taste greatly reduced. Just boil the soup for 1 hour first, then turn the fire up again. After rolling in the soup, the mung bean skin will be gathered together. It's very convenient to get the mung bean skin out. There are skills in making delicious dishes.
