TOP 10 MUST-KNOW Chinese soup recipe! Nourishing one-pot Old Cucumber Soup | Lao Huang Gua Tang

Hi everyone, I'm Pei Wen. After a long day at work, I'm sure you would love to go home and enjoy a bowl of hot and comforting soup. Today, I'm going to teach you how to make a simple yet delicious old cucumber soup that contains a whole lot of natural goodness that will cool down your body temperature in this hot and humid weather. It is low in calories and is even said to have anti-aging properties too. So the first ingredient that we're going to start with is dung other than Over here, I have an old cucumber that's about 900 grams. If you are having the soup together with rice or other dishes, you can choose a smaller one which is about 500 grams. So when choosing the old cucumber, remember to choose one that has darker skin and more wrinkle as well because the mature old cucumber will give a better aroma to your soup. Cut it into half, remove the seed using a spoon and cut it into eight equal sizes. I'll be cooking the soup for an hour so keeping the skin on will hold the flesh together, preventing it from disintegrating into the soup during the long cooking process. Next, I'll be preparing the whole sweet corn. I highly recommend this type of corn because it's actually sweeter than the regular sweet corn. Remember when you're choosing the corn, the kernels have to be plumb, not dry. So that the sweetness can go into the soup and it's actually juicier when you bite into it. Preparing the sweet corn is simple. Remove the jacket and the silk and use the heel of the knife to chop into the whole corn. Give it a light twist from left to right and it's done. Our source of protein for this soup is this 250 gram of pork soft bone. If you visit the supermarket, you will find other parts as well such as the pork rib or the pork soup bone. You can use either one, it's fine. To get a clear soup, you will need to blanch the pork to remove any scums and impurities. Have a pot of hot water, add in the pork and let it sit for about three minutes. Three minutes later, you will see the scums floating on top of the water. If you're boiling more pork bone, you'll see more scums. Discard this pot of water and give the pork a good rinse and we're ready to cook the soup. In a clean pot, I'm going to add in all the ingredients except for the wolfberries and the seasoning. Over here, I have scallops and cuttlefish. Remember, do not skip them because these two ingredients is going to give you the rich and savoury taste soup. I like to cut the red dates into halves so that the sweetness can go into the soup. If you are using a regular pot at home to cook this soup, you need to boil it for two hours to get the tender pork. I've tried using the electric pressure cooker to cook it. It takes about 45 minutes. Over here, I'm using a quicker cooker and it will take one hour to achieve my desired results. If you'd like to know more about the differences between cooking with these three pots, write your questions below and I'll reply to you. If you're cooking on the stove, remember to check the water level every 20 minutes to ensure the soup does not dry up. If you need to top up with water, remember to add in hot water so that the heat can be kept constant. Alright, I've cooked the soup for an hour already. As you can see, the old cucumber has disintegrated into the soup but the skin is still holding on to it. The meat is fork tender as well. Next, I'm going to add in the oove berries and season with a bit of soy sauce and salt and you'll be ready to be served. I hope you like this recipe. If you do, try it out. Give me a thumbs up and leave a comment below. That's all for today. See you next time. Bye! You can click here to subscribe and click here to watch more.