Jingbao Syrup

Name: Jingbao Syrup
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 10g ginger; 60g brown sugar; 15 pieces Red dates; 1 tablespoon Caramel; 150ml Shimizu

by Kitchen love

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

1

Introduce a female friend to a syrup that can be made at home to relieve dysmenorrhea. Take a spoonful every morning and evening. It has the effect of warming up the body and promoting blood circulation, replenishing blood and nourishing qi! I will boil a bottle every time, and consume a spoonful in the morning and evening. There is a warm feeling in the belly.
For those with yang deficiency physique with symptoms such as cold hands and feet, adding 10 grams of longan to this formula will have even more nourishing effects.

Ingredients

10g Ginger
60g Brown Sugar
15 pieces Red Dates
1 tablespoon Caramel
150ml Shimizu

Jingbao Syrup

1. Soak and wash the red dates, then remove the date pits

2. Wash the ginger, peel it and cut it into pieces; put it into the cooking machine bucket together with the red dates

3. Pour the water into the cooking machine, then turn on the power, select one minute for the time, and click the start button to beat the ginger dates into a fine paste

4. Pour the beaten ginger and jujube paste into the milk pan, add brown sugar and caramel

5. Place the milk pan on the fire and bring it to a boil, then turn to a low heat and simmer for 50 minutes until the syrup becomes thick.

Tips:
1. Choosing to whipped ginger and red dates with a wall-breaking machine will make the paste more delicate, including the red dates. The skin will be very fine. The syrup produced by doing this will have no residue and the entrance will be smooth.
2. Boiling syrup is a delicate task, you must not rush for it, otherwise it will be easy to mash
3. It is not advisable to store the self-made without adding, and the amount should not be too much at one time. My amount is just a small bottle, which is enough for one menstrual period.
4. The bottle containing the syrup must be scalded with boiling water in advance, and the bottle must be oil-free and water-free, which is conducive to the storage of the syrup