{"id":5176,"date":"2016-11-18T07:30:09","date_gmt":"2016-11-17T23:30:09","guid":{"rendered":"http:\/\/theburningkitchen.sg\/?p=5176"},"modified":"2021-05-19T14:32:47","modified_gmt":"2021-05-19T06:32:47","slug":"old-cucumber-soup","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/old-cucumber-soup\/","title":{"rendered":"Old Cucumber Soup Recipe(\u8001\u9ec4\u74dc\u6c64)"},"content":{"rendered":"

\"Old<\/p>\n

STORY BEHIND THE RECIPE<\/span><\/h1>\n

Old Cucumber\u00a0Soup (\u8001\u9ec4\u74dc\u6c64) is a mainstay in many Cantonese families like mine. We\u00a0have a distinction between two\u00a0types of soup:<\/p>\n

1)\u00a0Po Tong (\u7172\u6c64 bao tang in Chinese), or soup that is slowly simmered over 2 hours or more<\/p>\n

2) Gun Tong (\u6eda\u70eb gun tang in Chinese), which are quick-boiling soups which take 30 minutes or less to cook!<\/p>\n

Old Cucumber Soup is one of the more iconic examples of Cantonese Po Tong.<\/strong>\u00a0It is very popular due to its many touted health benefits, particularly its cooling properties to lower ‘heatiness’ in the body, and some even say it has anti-ageing benefits as well!<\/p>\n

\"ingredients<\/p>\n

TRICK OF THE TRADE<\/span><\/h1>\n

It’s very easy to make Old Cucumber\u00a0Soup. – all you need to do is\u00a0to prepare all the ingredients, toss it into the pot (except for red dates and wolf berries, which you add later), and let the soup simmer for 2 hours. Easy as pie!<\/p>\n

By the way, the preparation method is almost\u00a0identical to how you prepare\u00a0Lotus Root Soup (\u83b2\u85d5\u6c64)<\/a><\/strong>, except for the difference in the main ingredient! So you are getting 2 soups with just one recipe!<\/p>\n

WHAT IF I FIND THE SOUP TOO OILY?\u00a0<\/span><\/h1>\n

If you find the soup too oily after cooking, there are a few methods to remove the oil.<\/p>\n

1. The traditional method is that you\u00a0can leave it in the fridge until the fat coagulates on top, then remove the fat layer. But do bear in mind this requires you to cook the soup 1 day before.<\/p>\n

2. I\u00a0use my oil separator (also known as a fat separator) to remove the oil. Its a large beaker with a long spout that allows you to pour the soup out from the spout, leaving a floating layer of oil behind.<\/p>\n

WHAT I LOVE ABOUT THIS DISH<\/strong><\/span><\/h1>\n