Lily Sang Jujube Soup

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

by Food·Color

4.8 (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
20g Mulberry
15g Jujube
Some Water

Lily Sang Jujube Soup

1. Materials

2. Lily wash and drain

3. Wash mulberries and drain

4. Wash the red dates and remove the pit

5. Put all the ingredients into the stewing pot

6. Add water

7. Pour a small amount of water in the electric saucepan

8. Put it in the stewing pot

9. Cover the lid, low temperature, simmer in water for about 2 hours

10. Lily soft and rotten

11. Serve

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.