Replenishing Qi and Nourishing Blood Ginger and Date Soup

by Food·Color

5.0 (1)
Favorite
9

Difficulty

Easy

Time

2h

Serving

2

The enhanced version of Jiangzao Geng is just because of the additional herbs: Angelica, Astragalus, Codonopsis, and White Peony. They are all things that replenish qi and blood.
You have to use the things in your hand, think about it, or take advantage of this winter solstice season to come to a ginger and jujube soup that nourishes blood. Instead of boiling it in the usual way, the medicinal materials are soaked and swelled, and the ginger and jujube are whipped into a very fine thick paste with a cooking machine, and then water and sugar are added, and the mixture is simmered until thick. In this way, there will be no scumming feeling when eating.
The ginger and jujube soup with medicinal materials adds a little medicinal taste, but it doesn’t seem to be unpalatable under the sweetness of red dates and brown sugar. On the contrary, some people like the taste-the most obvious of them is the taste of angelica and red dates. Of course, it will feel a little spicy when you eat it, it is ginger. . . "

Replenishing Qi and Nourishing Blood Ginger and Date Soup

1. Materials

2. Rinse the medicinal materials with water

3. Control dry water

4. Pour into a large bowl and add water

5. Soak for a few hours until the hair rises completely

6. Wash ginger and cut into small pieces.

7. Wash the red dates, remove the pit and dice,

8. Pour the ginger dates into the cooking machine,

9. Add soaked herbs and soaking water,

10. Beat into a fine thick paste.

11. Pour into the pot

12. Add appropriate amount of water

13. Put in brown sugar

14. Put on fire, heat on medium heat

15. After boiling, turn to low heat and cook for 25-30 minutes, stirring constantly

16. The soup is thick, away from the fire,

17. Serve hot

Tips:

All the ingredients are as thin as possible, and the taste is better.
The amount of brown sugar can be increased or decreased according to your own taste.
Stir constantly when boiling to prevent the bottom of the pot from sticking.

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