Lily Sang Jujube Soup

Name: Lily Sang Jujube Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 15g lily; 15g Jujube; 20g Mulberry; Some water

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Lily is sweet and slightly cold in nature. "Compendium of Materia Medica" says that lily "clears phlegm and fires and replenishes wastage."
Jujube is sweet in taste and has a mild nature. It has the functions of nourishing the spleen and stomach, nourishing blood and strengthening the spirit.
Mulberry nourishes the liver and kidneys, clears deficiency and fire, dispels dampness and relieves numbness.
This soup has the effects of clearing the heart and calming the nerves, nourishing the middle energy and replenishing qi, promoting body fluid and quenching thirst.

Ingredients

15g Lily
15g Jujube
20g Mulberry
Some Water

Lily Sang Jujube Soup

1. Ingredients: 15 grams of lily, 20 grams of mulberries, 15 grams of jujube

2. Wash lily and mulberry separately and drain. Wash the jujube, remove the pit, and put it in the stewing pot

3. Add clean water, pour a small amount of water into the electric stew pot, put it into the stewing pot, cover the lid, and simmer in low water for 1-2 hours

4. The lily is soft and rotten, ready to eat

Tips:
Rinse the mulberries with water several times. Do not soak for a long time to avoid nutrient loss.
It can be cooked directly in a normal pot without an electric cooker.