Recipe: Winter melon glutinous rice duck soup

Home Cooking Recipe: Winter melon glutinous rice duck soup



  1. The ducks are washed and smashed into pieces of uniform size. The melons are peeled and peeled, washed and cut into pieces; the glutinous rice is washed clean and soaked in water.

  2. Put the pot on the fire, pour in the water and boil, pour the appropriate amount of cooking wine, add the duck to the water, boil again, remove and drain the water.

  3. Put the pot on the fire, pour the oil into the heat, add the duck pieces to the oil, and let out

  4. Rub it with boiling water, remove it, drain it

  5. Pour the purple casserole into the water and cook the rice until it is cooked.

  6. Put in duck pieces, shallots, ginger, and boil over high heat

  7. Put the melon cubes, wait until the soup in the pot is boiled again, then simmer for 15 minutes.

  8. Season with pepper and salt and continue to cook for 5 minutes.


Among the four seasons, duck meat is especially suitable for summer consumption. As the saying goes, "Don't eat duck meat in summer." Duck meat is rich in protein and other nutrients that people need urgently in the summer, and can prevent diseases. Duck meat has the effect of nourishing yin and nourishing the stomach, strengthening the spleen and nourishing the spleen, and dampness. It is especially suitable for people who are angry, loss of appetite and heat in the body. My child is very suitable for eating this duck. The old duck soup made today, especially the melon and glutinous rice, fans who stay up all night watching the World Cup should also drink a bowl. Old ducks generally have fat oil. How to remove excess oil from duck meat? You can get it in three steps: 1. Drain the cut duck pieces. 2. Stir the duck simmered in water until it is oily. 3. Boil the duck pieces that have been fried in boiling water.

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