Old Cucumber and Carrots in Pork Broth

Old Cucumber and Carrots in Pork Broth

Soup Name:

Old Cucumber and Carrots in Pork Broth

Traditional Chinese Name:

老黃瓜胡蘿蔔湯 (lǎo huáng guā hú luóbo tāng)

This soup is slightly cooling in nature, sweet to taste, and helps clear excess water from the body.

 

For videos, visit us on YouTube.

Another soup for the damp, wet spring season! You’ll find a recurring theme within Spring soups, mainly consisting of an assortment of beans and certain vegetables that are diuretic. This is a simple soup with a pretty strong “bean” taste – so use less beans if it’s for kids. Mine found it a bit too “beany” and didn’t really like it that much. Consider adding corn to sweeten it up, but the adults lapped it up. It’s an easy to drink soup that is excellent for our health during this time of the year, especially when it’s wet and humid. You can also use chayotes, onions and fish for variation.

What’s involved?

Prep time: 10 mins

Cook time: 2 hours

Total time: 2 hours 10 mins

Serves: 8 bowls

Ingredients
Cooking Instructions
  1. In a small pot of boiling water, blanch your pork for 5 minutes. Scoop out and rinse of any excess foam.
  2. Start boiling your soup water.
  3. Prepare old cucumber and carrots. Keep the peel for the old cucumber to prevent disintegration.
  4. Soak the dried tangerine peel in warm water for 5 minutes and with a sharp knife, scrape the outer peel (where it’s darker in color) to remove the outer layer of the skin (which is most bitter).
  5. When you soup water boils, add all the ingredients together
  6. Boil on high for 30 minutes and reduce to a medium boil for another 1.5 hours.
  7. Salt to taste – enjoy!
Any benefits?
  • This soup is perfect for Spring or humid conditions when there is a lot of moisture in the body
  • It is great for clearing damp heat since it’s cooling in nature
  • Fit for the whole family, this soup eats like a meal!

For videos, visit us on YouTube.

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Old Cucumber

Ingredient Name:  Old Cucumber

Chinese Name:  老黄瓜 (lǎo huáng guā)

What is this?
  • A wildly cultivated plant in the gourd family
  • Cylindrical and elongated body with tapered ends
  • The yellow colouring comes from being an aged cucumber and is normally eaten in its relatively young green state (hence the name old cucumber)
  • It has a very thick and rough viney skin with a fleshy interior and a pocket of seeds and air

How do I prepare it?

  • In soups, old cucumbers are washed and cut into large chucks
  • Ensure to remove the interior seeds and do not remove the skin

Where can I buy this?

  • In most asian supermarkets, you will find this unique type of cucumber
  • In wet marts in Hong Kong, simply ask the produce vendor and they will point you to it
  • Be sure to buy large, firm and heavy in weight cucumbers

What is the cost?

  • Old cucumbers cost around $15-$20 HKD each

Any benefits?

  • Old cucumber is good for clearing heatiness and has a diuretic effect
  • Extremely high in dietary fibre, Calcium and Iron
  • It is also a good source of Vitamins A, B6 and C

Any precautions?

  • Old cucumbers are known to be a “cooling” food
  • Women who are pregnant or menstruating should take caution when consuming this

 Additional Information?

  • It is suggested to boil the cucumber with its skin on because the skin will help keep the flesh together and avoid disintegration

 References