The method of marigold syrup

Basic features: 15g of marigold (Jin Ju), 511ml of clear water and proper amount of sugar. Method: Wash marigold, add water to decoct, when the water is decocted to 251 ml, remove residue and add sugar to taste.

efficacy: clearing away heat, resolving phlegm and relieving cough.

usage: drink juice and take it twice a day.

application: suitable for patients with bronchitis.

various syrup preparation methods

1. Fritillaria and Sydney syrup

Materials: 1 Sydney, 11g tremella, 3g Fritillaria.

1) Cooking: Wash the Sydney, cut and remove the core, and then cut into small pieces; Soak tremella, and removing impurity; Put them in a casserole with Bulbus Fritillariae Cirrhosae, add 11 grams of crystal sugar and 611 ml of clear water (about 2 bowls and a half), and simmer for < P > to 211 ml (about 1 small bowl). You can also add 11 grams of rock sugar and 211 ml of cold boiled water, put them in a stew pot and stew them for two hours.

-----------. Slight washing of sea coconut and apricot.

2. Wash the pears, peel, core and dice.

3. Fill the pot with appropriate amount of water, roll the water into the above materials, and cook for half an hour with medium and slow fire, then add sugar to adjust the taste.

-----------. It is best to drink this sugar water after freezing

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Use a thin bamboo stick to lift a corner of the milk skin along the edge of the bowl, tilt the bowl to make the milk under the milk skin flow into another container, so that the milk skin stays at the bottom of the bowl, then mix the egg white

with the poured milk, filter the impurities with gauze, scrape off the air bubbles on the surface, pour it back into the bowl filled with milk skin, and finally put it in a cage and stew it for about 1.5 minutes over medium heat.

However, at present, the first step is generally omitted, and the milk and egg whites are directly mixed and steamed in a cage. As for whether there are two layers of milk, it seems that it doesn't matter, anyway, the taste is the same.

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Ginger juice can also collide with milk to produce different flavors. For example, if you add almond powder, chocolate, coconut juice and coffee, you can collide with different flavors.

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2. vanilla/dried tangerine peel: if dried tangerine peel is put, it should be soaked in water to soften it, scraped off the gourd ladle, and then washed. If it is vanilla, it can be washed. Chop the ones that like a strong flavor, and cut the ones that don't like food

into large pieces, but don't let it go, it will lose its flavor.

3. Kelp: Soak and cut into small pieces. If you like the taste, cut it wider, and if you like the delicacy, cut it thinner.

4. While processing the materials, boil a pot of water, pour mung beans, herbs/dried tangerine peel and kelp into the pot, and boil for about 2 hours on medium heat. Remember to add water when cooking, otherwise it will be easy to paste, or

people will boil the sugar water into syrup.

5. When all mung beans are rotten, add rock sugar according to your own taste and cook for another 15 minutes.

this way, the well-drunk green bean paste will be cooked.

How to eat:

1. Eat directly and hot (suitable all year round! ）；

2. Put it in the refrigerator, and then eat it when it is cold (it tastes good to cool off in summer! ）；

3, add hot dumplings to eat (two wishes at a time! )

Note:

1. Mung beans can quench thirst, induce diuresis, reduce swelling, lower qi, relieve summer heat and relieve vexation, which is beneficial to the stomach. Because mung beans are cold, spleen and stomach deficiency, loose stools, kidney deficiency, low back pain and cold limbs are not suitable for eating more.

2. The function of kelp is similar to that of laver. But don't soak kelp for too long, because if it is soaked for too long, its iodine mannitol (with detumescence and diuretic function) will be dissolved.

Function:

Cooling, clearing away heat, promoting diuresis, treating cough and reducing skin virus (such as youth bean).

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Method of making:

1. Peel the sweet potato, wash and cut into thick pieces (the horn looks better), soak it in clean water for half an hour, and change the water frequently when soaking.

2. put 3 cups of dashui and ginger into a pot to boil, then add sweet potatoes, and cook until crisp with slow fire for about 21 minutes (depending on the thickness of sweet potatoes), then add rock sugar to dissolve and boil, and you can eat.

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2. Soak the tremella with water, remove the pedicel, wash it, and tear off small pieces for later use;

3. Peel the sweet potato, wash it and cut it into thick pieces (the horn looks better) for later use;

4. Cook according to the above method, but for a longer time, cook for 91 minutes, and finally add rock sugar to taste.

Note:

1. Sweet potato, formerly known as sweet potato, can be divided into purple meat and yellow meat (I personally think purple meat is more delicious than yellow meat). It originated in America and was introduced by Nanyang Luzon in the Ming Dynasty, so it was named sweet potato, which can tonify deficiency and qi, strengthen spleen and stomach, and strengthen kidney yin. Sweet potatoes will not turn black until they are soaked in water.

2. Rhizoma Dioscoreae can benefit the spleen and stomach, help digestion, replenish lung and relieve cough.

How to eat:

1. Eat it hot if you are anxious to taste it as soon as possible;

2. If you want to be cold, put it in the refrigerator and ice it before eating.

Function:

Moisten intestines, strengthen stomach, strengthen muscles and strengthen body. People with poor appetite, often drinking this sugar water can greatly stimulate their appetite.

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2. Soak the yuba in boiling water for 21 minutes, remove it and drain it;

3. Boil five cups of boiling water with ginger, add yuba, simmer for half an hour, add rock sugar and eggs and cook for another 15 minutes.

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2. Soak the yuba, remove the shell of ginkgo, then soak it in hot water for a while, tear off the clothes and remove the heart;

3, the eggs are cooked and shelled;

4. Boil water. Put ginkgo and Coix seed in the pot for half an hour, then add yuba and crystal sugar, and cook until the crystal sugar melts. Remove the shells of the cooked eggs, put them in sugar water, and cook until the Coix seed is just cooked.

efficacy: both ginkgo and coix seed have the efficacy of clearing away heat and removing dampness. when the weather is hot and dry or the chest is bored, boiling some ginkgo and coix seed sugar water to eat can clear away the heat and make the body comfortable.

note: quail eggs will taste better instead of eggs!

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2. Wash the sticky rice, remove the water and fry until cooked;

3. Grind sesame and sticky rice together, add crystal sugar evenly, put in a container, and cover tightly for later use;

4. When eating, take it out according to the required amount, add water and cook it with low fire, stir it while cooking, and cook it into a paste.

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2. Pour in the brown sugar and mix well.

features: dispersing wind-heat and being suitable for wind-heat type cold.

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Method:

1. Soak the lotus seeds in cold water for more than half an hour, then take out the lotus seed core after it softens, and cook the lotus seeds for half an hour to an hour for later use.

2. Add white sugar to the cooked lotus seeds and water, boil them, add the eggs, and serve them in two or three minutes.

Key points:

1. Lotus seeds are divided into red lotus seeds and Hunan lotus seeds, and there is little difference in taste between them, except that the sugar water cooked by Hunan lotus seeds (white lotus) is bright and beautiful. Lotus seed core must be taken out, otherwise the sugar water will be mixed with bitter taste.

2. There are two ways to put eggs, one is to cook and peel the eggshells before putting them in; There is also a direct break and then put it in sugar water to cook. The reporter feels that the eggs in the second method will be tender and smooth.

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Method:

1. Soak sago half an hour in advance, peel taro, cut it into pieces and cook it for later use.

2. drain water first, then add sago. when sago is cooked until it is transparent, you can add white sugar and stir until the sugar water turns white.

3. Add milk, coconut juice and cooked taro and let it boil.

key point: in this syrup, the proportion of sugar is difficult to grasp, and the general proportion is "one catty of water with two sugars and one catty of milk with 1.5 sugars".

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2. Boil water, and put red beans and dried tangerine peel into the pot;

3. After boiling, simmer for two hours, and finally simmer for about half an hour.

4. Boil the red beans until they are sandy and have a proper amount of water, then add sugar to taste.

Note:

1. Red beans don't need to be soaked for too long, one or two hours at most. If you don't have time, you don't need to soak them in hot water.

2. Don't use too much dried tangerine peel, but use it well.

3. You can add water halfway, but the ratio of beans to water depends on your personal preference. Of course, you can't cook too few beans with red bean paste.

4. rock sugar should be served at the end, otherwise the red beans will not be cooked badly.

5. Finally, the big fire pot was used to make the red beans break into sand.

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2. Boil a pot of water and put sago in the boiled water. (Note: stir with a spoon while cooking, or sago will stick to the bottom of the pot)

3. Cook sago until it is translucent, and then separate sago from hot water.

4. Cook another pot of boiling water, and then put the sago that has just been cooked until it is translucent and separated from water into boiling water.

5. Cook until it is completely transparent, and remove all the boiling water.

6. Just take sago and pour coconut milk when eating.

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