Runfei Jianghuo -- Baiguo Yuzhu sweet soup

Runfei Jianghuo -- Baiguo Yuzhu sweet soup

Introduction:

"Ginkgo just eat ginkgo in the fall season. It has the effect of moistening the lung and reducing fire. In autumn and winter, it is most suitable to make a bowl of delicate and beautiful ginkgo and Yuba sugar to moisten the lung. But it also contains such toxic substances as ginkgo acid, ginkgo phenol, and ginkgo alcohol, which should not be eaten more. Adults should not eat more than 20 capsules a day, and they must be cooked thoroughly to let the toxicity volatilize. "

Production steps:

Step 1: wash the Yuzhu and fold it into small pieces, remove the shell and endodermis of ginkgo, and remove the shell of boiled egg.

Step 2: put the ginkgo, Yuzhu and boiled eggs into the soup pot and add appropriate amount of water.

Step 3: boil over high heat and turn to low heat for 30 minutes.

Step 4: turn off the fire and add appropriate amount of rock sugar according to personal taste.

Materials required:

Dried Yuba: 2 branches

Ginkgo: 10

Boiled egg: 1

Rock sugar: right amount

Note: 1, remember not to eat raw ginkgo, ginkgo outer membrane skin must also be removed. 2. Ginkgo can be purchased in markets, supermarkets and dry fruit grocery stores, with or without shell. The fresh ginkgo kernel is tender green after shelling, and light yellow after air drying. 3. The best way to store ginkgo is to put it in the freezer after shelling.

Production difficulty: simple

Technology: pot

Production time: three quarters of an hour

Taste: sweet