Jujube, Sugarcane, Autumn Pear Water

Name: Jujube, Sugarcane, Autumn Pear Water
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Snow Pear; 2 sections sugar cane; 6 pcs Red dates; 30g ginkgo; 70g crystal sugar; a little Wolfberry

by Mom Nini

4.8 (1)

Favorite

12

Difficulty

Easy

Time

30m

Serving

2

Several fruits are boiled into syrup to clear the lungs and relieve dry mouth. It is suitable for consumption in winter and early spring.

Ingredients

1 piece Snow Pear
2 sections Sugar Cane
6 pcs Red Dates
30g Ginkgo
70g Crystal Sugar

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a little Wolfberry

Jujube, Sugarcane, Autumn Pear Water

1. Snow pear rubs the surface with salt, rinses with water, cores and cuts into hob blocks

2. Sugarcane peeled and cut into hob blocks

3. Wash the jujube

4. Peel the ginkgo fruit and wash with water (I use fresh, if it is dry, soak it)

5. Boil to prepare rock sugar, wash the wolfberry

6. Add sugar cane, pear, jujube into the rice cooker and add appropriate amount of water

7. Select the soup program, the time is 40 minutes

8. When time is left 10 minutes, add ginkgo and continue cooking

9. When there are 5 minutes left, add rock sugar and medlar until the end of the program

Tips:
1: The amount of rock sugar can be increased or decreased as you like.
2: Ginkgo is slightly toxic, so it should not be used in large quantities at once. 5-8 pieces are enough.
3; Due to the cold nature of sugarcane, people with spleen and stomach deficiency and stomach cold pain should not be consumed. In addition, sugarcane cannot be eaten if it is corrupted by insects or contaminated by fungi with the smell of distiller's grains to prevent poisoning such as vomiting and coma.