Tag Archives: 果皮

Chinese Soup Recipe: Winter Melon Soup (for summer)



 Winter Melon


 Chinese Date


 White Hyacinth Bean


 Rice bean


 Common Rush


 Dried Tangerine peel



 24 cups



1. Put 24 cups of Water into a slow cooker





2. Rinse White Hyacinth Bean (80g), Rice bean (80g) and Chinese Date (100g). Then, put it into the cooker.



3. wash Common Rush, then put it into the cooker



4. Rinse and clean 2 pcs of Dried Tangerine peel. Then put it into cooker





5. wash Winter Melon : 2.4kg.

remove the core and cut the winter melon into big pieces



6. Put Winter melon into the cooker. Bring water to boil. Then, switch it to slow heat and cook for 3 hrs


7. after 3 hours, serve!


Chinese Soup Recipe : Dried white cabbages with Snake-head Fish and Carrot Soup

 Ingredients for 20 bowls of soup  
 Dried white cabbages  150 g
 Snake-head Fish  1 whole
 Carrot  1200 g
 Pork (Lean Meat)  600 g
 Dried Tangerine peel
 2 pieces
 Preserved Date  5 pieces
 Sweet apricot kernels  80 g
 Water  20 cups
 Salt  little



1. Prepare above ingredient (Sweet apricot kernels,Preserved Date , Carrot and Dried Tangerine peel) . Cut carrot into pieces. Rinse Dried Tangerine peel.


2. Soak Dried white cabbages to soft (about 2 hours). Rinse and drain.


3. Put the pork into water. Bring water to boil.  Then, boil it for a minute. After a minute, transfer the pork to the slow cooker.


4. Rinse the fish. Remove the fish blood. Then, cook it in boiling water for a minute. Cut it into large pieces and put it into a soup bag.


5. Put all ingredients into a slow cooker. Bring water to boil on high heat. Then, switch to slow heat and cook for 3 hours. In the meantime, re-fill water if necessary.

6. Add Salt before serve!

Chinese Soup Recipe : Sugarcane with Imperata Rhizoma, Carrot and Water chestnut Soup

 Sugarcane  170 g
 Imperata Rhizoma  40 g
 Carrot  900 g
 Water chestnut  150 g
 Pork (Lean Meat)
 200 g
 Dried Tangerine peel
 1 piece
 Water  10 cups



1. Rinse Dried Tangerine peel. Peel and cut Carrot and  Water chestnuts into chunks. Rinse and cut Sugarcane and Imperatae Rhizomea into sections.


2. Put the pork into boiling water for a minute. Then, drain.


3. Add 10 cups of water  and all ingredients into a pot. Cover the lid and bring water to boil over high heat. Then, cook over slow heat for 3 hours. In the meantime, refill water to keep water level.

4. Season it with Salt.

5. Serve!