Tag Archives: 果皮

Chinese Soup Recipe: Winter Melon Soup (for summer)

2015/10/06 Lets Woodson Leave a comment

Winter Melon	2.4kg
Chinese Date	100g
White Hyacinth Bean	80g
Rice bean	80g
Common Rush	5g
Dried Tangerine peel	2pcs
Water	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!

All, Soup

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

2013/02/19 Lets Woodson

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!

All, BOIL

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

2013/02/04 Lets Woodson

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
Salt

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!