Chinese Food
Jujube, ginger, medlar soup
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Ginger has a warm nature. It can spread cold and warm yang; wolfberry can nourish yin and kidney, clear liver and eyes; red dates can nourish spleen, nourish blood and calm nerves. Jujube, ginger, medlar soup is made of these three ingredients. It has the effect of dispelling dampness, expelling cold and nourishing the body. It is good to eat in autumn and winter.
Cooking ingredients
Cooking Steps
Step1:Wash the casserole.
Step2:Soak jujube and wolfberry thoroughly and wash them with ginger.
Step3:Cut the dates in the middle.
Step4:Sliced ginger.
Step5:Put them all in the casserole.
Step6:Add 1000 grams of water.
Step7:Cover. Open the fire. Boil for at least 5 minutes.
Step8:Put in wolfberry and boil for 2 minutes.
Step9:Turn off the heat. Use the remaining temperature stored in the casserole to simmer to the hand temperature of the pot.
Step10:Let's drink.
Step11:Finished produc
Cooking tips:1. Cut jujube. It is more beneficial for nutrients to dissolve in soup water. 2. Drink while it's warm. It's a hot drink to dispel dampness and cold that women can often drink in autumn and winter. It can obviously improve hand and foot coolness and dysmenorrhea. 3. This soup is best made in casserole. This time I used the big red Kunbo casserole. It's beautiful Chinese red glaze color. It's accompanied with the transparent and clear red jujube, ginger and medlar soup like black tea. It's not only comfortable to drink, but also a great enjoyment to watch. There are skills in making delicious dishes.
