Hollyhock Flower Rock Sugar Sago Soup

by Old lady who loves to dance

4.6 (1)
Favorite
5

Difficulty

Normal

Time

30m

Serving

2

The hollyhock flower is native to China, and it is named hollyhock because it was first discovered in Sichuan. Hollyhock was called Rongkui and Dafuqi in ancient times. It has a long history of cultivation and has always been loved by people. It is easy to survive by planting a few branches in the courtyard, corners, in front of the hall, and behind the house. Hollyhock has a long history of cultivation in China, and the poems and essays of the past have given high praise.

Hollyhock; to stop bleeding with blood, detoxify and disperse knots, moisten dryness with blood, and relieve two stools. It has the effects of clearing away heat, detoxifying, antitussive and diuretic. "

Hollyhock Flower Rock Sugar Sago Soup

1. Prepare food

2. Remove impurities from the hollyhock flower and rinse with water.

3. Take a small saucepan, put an appropriate amount of water to boil, add sago

4. Bring to a boil on high heat, cook on low heat until there are only small white spots in the sago, remove

5. Soak in cold water

6. Take a small saucepan, put an appropriate amount of water to boil, add hollyhock flowers

7. Add rock sugar and cook for 3 minutes

8. Put down small sago

9. Bring to a boil, simmer on a low heat

Tips:

1. Pregnant women should not use it.

2. Diabetics should eat sago cautiously and use millet or glutinous rice.

3. Choose the flowers that are just about to bloom but are not yet blooming.

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