Durian skin can be used for stew

Role of durian shell

Clearing heat and detoxifying fire

As the saying goes, the nutrients will be in the skin. Despite some polarization, but there is some truth in this. (Durian skin can be eaten part of the creamy white part of the finger tip under the layer of spines) durian fruit eaten more than the General Assembly on fire, this time with the durian skin boiled water to drink, put a small amount of salt, you can have a heat detoxification and reduce the role of fire.

Blood replenishment and nourishing blood

With the durian skin boil chicken soup, bone soup, etc., not only delicious, but also can have the effect of replenishing blood, blood replenishment and nourishing blood. Especially for enough to remove stomach cold has a very good effect.

Psoriasis

Often with the durian shell water bath, not only can the skin has a very good maintenance effect, but also on the itchy skin and other skin diseases have a very good inhibitory effect.

Before preparing to use durian shells to make soup, you need to first add a knife to cut down the white flesh of the inner layer of durian shells, it is considered to be the food we need to use to make soup. The cut white pith is cleaned and cut into small pieces, then it can be used to make soup. The amount of durian shells used to make soup is generally not much attention, as you like to put is how much to put is how much it is, if not very little or a lot of it can be.

Durian shells in old duck soup

The old duck soup is originally a heat detoxification and moistening the lungs in the life of the nutritional soup, and then add heat detoxification and fire durian shells together with the soup, its heat detoxification and fire more powerful role, very suitable for this easy to fire in the autumn dry season.

Raw materials: old goose meat about 1 catty, two fingers wide durian shells five or six pieces, 3 slices of ginger, rice wine, salt each appropriate.

Method flow:

1, a whole piece of old goose meat tear off the duck skin, meat chopped into small pieces, duck skin also cut into small pieces.

2. Boil a pot of boiling water with ginger slices, blanch the duck skin and goose meat separately, and drain.

3, frying pan pour appropriate oil boiling, first into the duck skin fried fat, then into the goose meat oil explosion two, plus wine fried into the aroma.

4, pour a certain amount of cool water to boil and dial through the white foam, poured into the stone pot, plus ginger and durian shells over 1 hour of simmering, add salt seasoning that is.