The health benefits of drinking duck soup in summer

　　Drinking duck soup for health maintenance in summer can not only replenish excessive consumption of nutrients, but also eliminate the discomfort caused by the heat. People with low fever, weakness, little food, dry stool and edema are most beneficial to drink duck soup. "Compendium of Materia Medica" records that duck meat has "duck meat is sweet and cold in nature, fills bone marrow, grows muscles, produces fluid and blood, and nourishes the five internal organs."” ； Duck meat is especially suitable for consumption in summer. People with heat in the body are suitable to eat duck meat. People with weak constitution, loss of appetite, fever, dry stool and edema are more beneficial to eat duck meat. Duck meat is rich in protein and other nutrients that the human body urgently needs in summer. The editor below introduces several health-preserving duck soups to you:

　　Water chestnut teal soup:

　　100 grams of water chestnuts (water chestnuts), 1 teal duck, 20 grams of green onions, 15 grams of ginger, 20 grams of cooking wine, and a little salt. Method: Remove the feathers and internal organs of the duck, peel the water chestnuts, cut them in half, cut the onions into sections, and slice the ginger. Put the duck into the pot, add the water chestnuts and seasonings, add an appropriate amount of water, bring to a boil over high heat, then simmer until the duck is cooked.

　　Laoya Vermicelli Soup:

　　Ingredients: 350-400 grams of duck soup, 150-200 grams of vermicelli； Accessories: 40 grams of duck blood, 10 grams of duck gizzards, 10 grams of duck intestines, 5 grams of bean paste, half a braised egg ； Seasonings in the bowl: 1-2g salt, 1g MSG, 1g chicken powder, 2g duck soup seasoning, 1g pepper, 2-3g coriander, 5g chives, 5g duck oil. Take a stainless steel hot powder colander, add duck blood, vermicelli and beans and cook for 1 minute ； Put salt, MSG, chicken powder, old duck soup seasoning and duck oil in a bowl, pour in the blanched vermicelli, duck blood, bean paste and duck soup, pour duck gizzards and duck intestines on top, sprinkle coriander and chives on the vermicelli and serve. The soup is milky white in color, delicious in taste, and rich in the inherent aroma and taste of duck, which makes the tongue enjoy it to the extreme!

　　Winter melon and teal soup:

　　1 piece of old winter melon (about 800 grams), 1 teal, appropriate amounts of lentils, dried lotus seeds, and rushes. Method: Cut the winter melon into mahjong-sized cubes with the skin on. Put the ingredients into a pot and add water. Bring the water to a boil over high heat, then lower the heat and simmer for two hours. Add salt and serve. Note: It is not recommended to eat lentils, dried lotus pods, and rushes.

　　Kelp and duck soup:

　　Ingredients: 300g duck meat, 10g kelp； Ingredients: appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of chicken essence. Dried kelp soaked ； Heat the water in the casserole, add duck meat and simmer for 30 minutes ； Add the soaked kelp and simmer for 40 minutes. ； Finally add seasonings to taste and enjoy.

　　Honeysuckle teal soup:

　　25 grams of honeysuckle, 1 teal, 2 figs, 1 piece of tangerine peel, 2 pieces of fresh ginger, 1000 ml of water, a little salt. Method: Wash the honeysuckle and teal, put them in boiling water and cook for 5 minutes, take them out ； Wash the tangerine peel, soak it until soft and scrape off the capsules ； Boil 1000 ml of water, add honeysuckle, teal, figs, tangerine peel and ginger to the pot and bring to a boil. Change to a simmer and simmer for two and a half hours. Add salt to taste.