Durian can eat not only the yellow flesh inside, but also its shell, but not directly raw. Usually used to make soup, it not only tastes delicious, but also has a very good nourishing effect, which is deeply loved by people. Durian shell soup is generally made of white pulp, which can be eaten after stewing, but most of it will not be eaten. Its taste and taste will be poor and difficult to digest.

1. Can durian shells with soup be eaten? Yes, but the taste will be poor and difficult to digest, and most people will not eat it.

Durian skin only eats the white part inside. If you use durian skin and meat, add lean meat or chicken to make soup, it tastes fresh, sweet and clear. In hot summer, it can reduce fire, replenish blood, benefit qi and nourish yin.

The white pulp layer between durian shell and durian pulp is also an edible part of durian, which contains sugar, protein, fat, carbohydrates, vitamins and other ingredients. Generally, the durian shell is peeled off with a knife, and then boiled with lean meat/bones/chicken. It tastes fresh and sweet. Contrary to durian meat, it is a kind of food for clearing away heat and reducing fire.

Second, how to make durian shell soup There are many ways to make durian shell soup, which is also the most common way to eat it. Durian shell soup can be selected according to your own needs. The most common and nutritious soup is made of chicken.

First of all, the durian shell should be treated, and the white meat in the durian shell should be cut off, washed and cut into small pieces. You can also keep the shell, but it is generally not recommended, because there may be dirt on the shell that is not easy to clean, and it is generally not necessary to make soup.

After the durian shell is treated, put the durian shell and all the raw materials into the pot and boil. After cooking, durian skin can be eaten.

Third, the practice of durian shell soup Ingredients: old duck 1 kg, durian shell 5-6 pieces, two fingers wide, 3 pieces of ginger, appropriate amount of cooking wine and salt.

Procedure:

1. Tear off the skin of the whole old duck, cut the meat into small pieces and cut the skin into small pieces.

2. Heat a pot of boiling water with ginger slices, add duck skin and duck meat respectively, blanch, remove and drain.

3. Add some oil to the frying pan and heat it. Add duck skin and fry the fat oil first. Then add the duck and stir-fry a few times. Stir-fried with wine.

4. Pour plenty of cold water, bring to a boil, and skim off the foam. Pour into the casserole, add ginger slices and durian shells, and simmer for more than 1 hour. Season with salt.