Old Cucumber with Chinese Yam in Pork Broth
29 November 2009
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Soup Name: Old Cucumber with Chinese Yam in Pork Broth
Traditional Chinese Name: 老黃瓜淮山湯 (lǎo huáng guā huái shān tāng)
Introduction:
This old cucumber soup is a Chinese classic that is ideal for the wet and stuffy spring season. It helps eliminate body moisture and heat and has a hiuretic effect on the body. Combined with the Chinese yam, it creates a milky broth that is slightly sweet in taste and very rich in flavours.
What Ingredients are required?
1 medium-sized old cucumber
1 pound of fresh pork bones
1 foot of fresh chinese yam
15 fresh gingko bilobas
10-12 lotus seeds
3-4 large dried dates
2-3 L of water
1-2 teaspoons of salt
How do I prepare it?
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Pre-marinate the pork with the salt and let it sit for at least an hour (overnight is best)
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Begin boiling your soup water
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Soak gingko biloba, dates and lotus seeds in warm water
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Blanch the pork in a separate pot of boiling water
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Wash, peel and cut Chinese yam (be careful to wear gloves as the raw yams will make your skin itchy upon contact)
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Wash and peel old cucumber. Keep the skin and remove seed pouch. Cut into large cubes.
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Bring water to a boil and put all the ingredients in together. Bring to boil.
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Reduce to low heat and simmer for 3 hours.
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Serve and enjoy!
Any benefits?
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This is a neutral and healthy soup for children
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Old cucumber is effective in clearing heatiness
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This soup is great for the wet and stuffy spring season
Any precautions?
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It has a mild effect of reducing heatiness, although it is not a severely cooling soup
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Not recommended to drink if you have a cough as any “cold” soups do not help with cough symptoms
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Chinese yam will make your skin itchy upon contact, so be sure to wear gloves when handling fresh Chinese yams
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