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Quail with Lily Bulb Soup

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Descriptions

Our internal organs each have their own functions in helping us maintain and support our daily activities. Spring is good season to nourish the liver; if one consumes ingredients that complement the season, it can help prevent getting sick and nourish the body! Mung bean helps protect our liver and contain vitamins and minerals, which could help eliminate waste and toxins from our body. Soak and rinse before cooking the mung beans will help with digesting the beans and relieves gas. Lily bulbs can help calm our minds, nourish our lungs, and improve our skin condition. Fresh figs can soothe sore throat, alleviate excess heat building up in our body, and enhance our body’s immune system. Using quail, also known as ”animal ginseng”, will make the soup taste sweeter. This a healthy soup for the Spring!

Ingredients

  • Wingtat Quail x6
  • Lily Bulbs1/4 cup
  • Mung Beans1/2 cup
  • Figs2 pieces
  • Dried Mandarin Peel1 piece
  • Water12 cups
recommended wingtat product

Directions

  • Cut the Wingtat Quails from back, boil and remove lipid, rinse and let dry.
  • Soak mung beans in water for 1 hour, then wash off the foam. Rinse the lily bulbs, cut the figs in halves, soak the dried mandarin peel slice in water until soften and remove the pulp.
  • Boil water, add all ingredients, cook over high heat for 15 minutes, turn to medium low heat and cook for 1 hour and 30 minutes, then it is ready to serve.