Orange peel, mung bean and pigeon soup
Overview
Although it is already autumn, in Guangdong, we still can’t feel the coolness of autumn, but autumn and winter tonics can now be carried out. The most classic function of the soup made today is to clear away heat and detoxify. It also has the function of nourishing the kidneys and replenishing essence. Especially when the body is a little heat-toxic and the skin is itchy, it is best to drink this. Of course, the specific functions and uses of the soup still vary from person to person. Don’t just drink some soup that your body cannot tolerate.
Tags
Ingredients
Steps
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Weigh the mung beans and prepare some tangerine peel and candied dates.
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First clean the mung beans and soak them for 1 hour.
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Then wash the tangerine peel and candied dates and put them into the casserole.
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After cleaning the pigeons, blanch them in a soup pot to remove the blood foam.
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Then put in the mung bean and tangerine peel water soaked for 1 hour.
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Simmer over high heat for 10 minutes, then reduce to low heat.
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After simmering for 1 hour, turn up the heat again. At this time, you can easily remove the mung bean skins and discard them, and continue simmering for 1 hour.
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At this time, the soup is delicious and ready to drink. If you don’t like to drink soup without salt, you can add an appropriate amount of salt to taste. However, in old Guangdong homes, salt is rarely added when making such old fire soup, let alone MSG and chicken essence.
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Put it into a bowl and it's ready to drink.
