In the past, I thought that fig was a special magical fruit, which had fruit without flowers. Later, I learned that fig without flowers is just an illusion, it just hides its own flowers, which professionals call "cryptocephalus" In fact, the "fig" we eat is a flower, the whole fig is an enlarged receptacle, and the red and white pulp in the fig is the stamen and fruit.

Ficus carica is rich in nutrients, and contains many essential nutrients for human body. It can not only be eaten directly, but also be made into preserved fruits, dried fruits, etc. for convenient storage, and it can also be used as a dish to make soup.

fig can be used to make soup, which can be made into sweet soup together with other fruits, and can also be made into vegetable soup together with a variety of ingredients, each of which has unique flavor and characteristics, and has both nutritional and delicious advantages.

figs and old duck soup, I think, are very good methods of fig soup. Duck meat is nutritious, nourishing but not dry. When it is paired with sweet and sour figs, and tea mushroom with strong flavor, the soup is sweet and delicious, full of flavor, and refreshing and not greasy. -fig old duck soup-

ingredients: half an old duck, a dozen dried figs, a proper amount of Agrocybe aegerita, a proper amount of Chinese dates and a proper amount of Lycium barbarum

condiments: salt, onion, ginger and cooking wine

-production method: the Agrocybe aegerita is washed in advance, soaked in water, and then removed and cut into knots. The old duck is washed and slaughtered into small pieces; Wash onion and ginger and cut into pieces. Add water to the pot, add the old duck pieces, add the washed onions and ginger, add a little cooking wine, then bring to a boil over high fire, skim off the floating foam, continue to cook for two minutes, then take it out, and then rinse the remaining floating foam on the duck meat with water. Put the duck meat in a casserole, add enough water, add a little onion and ginger, then add a little cooking wine, and bring it to a boil over high fire. Skim it off if there is oil or foam on the surface, and select the onion, then add the washed dried figs, tea tree mushroom festival and jujube, and boil it over low fire for about 4 minutes. After 4 minutes, the duck meat is almost soft and rotten. Add salt to taste, then add Lycium barbarum, continue to cook for about 1 minutes, and then turn off the heat and serve. -tips for making fig old duck soup-duck meat has a heavy fishy smell, so you should first blanch and boil bleeding water to remove the fishy smell. Duck meat should be cooked in cold water, and seasonings such as onion, ginger and cooking wine should be added to remove the fishy smell. Choose dried figs and put them in the pot with Agrocybe aegerita after duck meat; If you choose fresh figs, you can add them twenty minutes later. Because dried figs are not easy to rot when cooked for a long time, but fresh figs are easy to boil soft and rotten.

-storage skills of figs-figs have a short maturity, but they are not easy to store. Besides dried fruits, we can also store them in the refrigerator. Wipe the fresh fig with a wet towel, put it in a fresh-keeping bag to exhaust air, tie it tightly and put it in the refrigerator. It can be stored for about half a month in cold storage, and it can be stored for half a year if it is directly placed in the freezer. However, it must be noted that figs that need to be preserved cannot be washed with water, otherwise water will easily break down in the middle of figs.