Corn, yam, vermicelli and duck soup
Overview
Duck meat nourishes yin and nourishes the stomach, replenishes qi and replenishes qi; yam strengthens the spleen and stomach, resolves phlegm and relieves asthma; corn nourishes the stomach, nourishes the lungs and calms the heart. The combination of these flavors is sweet and delicious, appetizing and moisturizing. It is also suitable for coughs caused by dry weather in spring and autumn. It is suitable for all ages.
Tags
Ingredients
Steps
-
Wash the duck meat or duck legs, cut into pieces, boil in onion and ginger water, and rinse off the foam. I used a knife to scrape off the thicker fat under the duck skin.
-
Heat oil in a hot pan, sauté onions, ginger, garlic, star anise, cinnamon and bay leaves, add duck pieces and stir-fry.
-
Add a lot of warm water, add the seasonings in the auxiliary ingredients and mix thoroughly, bring to a boil over high heat and skim off the foam, then reduce to low heat and simmer.
-
Cut the corn into pieces with a knife and cook them together in the soup. At this time, the soup has turned white.
-
Wash the yam, scrape the skin, cut into long sections, and add it ten minutes before serving. Do not wash off the mucus on the surface, otherwise you will lose nutrients such as mucopolysaccharides. For yam, choose Huaiyam yam, which is long and thin. Do not choose the thick "vegetable yam", which has no nutritional tonic effect.
-
Pour an appropriate amount of vermicelli into the soup and cook for a few seconds.
