Must-have for moisturizing in autumn: duck meat, wakame and winter melon soup

Porridge soup for moisturizing and moisturizing in autumn.

Soup, winter melon and wakame are a classic combination that is loved by the family. It is good to stew it. If it is cooked with duck soup, shrimp soup and the like, it will be even more nutritious, healthy and delicious. .

Winter melon contains a lot of water, has a light taste, is cold in nature, can purge fire and detoxify. Duck meat has the functions of clearing away heat and detoxifying, nourishing yin and nourishing the lungs, moistening dryness and nourishing the skin, and has more B vitamins and vitamin E than other meats. Wakame and kelp are from the same family and have various reputations as "the king of calcium supplements" and "zinc supplement expert". Its multivitamin and crude fiber content is higher than that of kelp, and its taste is also better than that of kelp. It is the most natural MSG.

Duck skirt and winter melon soup

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Ingredients: 2 duck legs, 10 grams of wakame, 300 grams of winter melon, appropriate amount of salt.

Method:

1. Wash the duck legs and add them to the pot with cold water, then turn up the heat and cook.

2. Cook until it can be easily penetrated with a chopstick, then turn off the heat, take out the duck legs, and skim off the oil and foam from the soup and keep it for later use.

3. After cooling the duck legs, remove the duck skin and tear the duck meat into strips for later use.

4. Take 10 grams of dried wakame and soak it in warm water for 10 minutes.

5. After soaking, wash and set aside. Peel the winter melon and cut into pieces for later use.

6. Pour the duck leg soup into a casserole, put the winter melon in it, bring to a boil over high heat, then reduce to medium heat and cook for 10 minutes, until the winter melon turns translucent.

7. Add wakame and cook over low heat for 10 minutes.

8. Finally, add the duck meat and bring to a boil, then add a little salt to taste.