method of work

1, put brown sugar, seedless golden jujube and ginger slices into a stewing container;

2. Inject proper amount of water (mineral water is the best);

3. Cover and stew for half an hour.

Brown sugar ginger soup Brown sugar has the functions of nourishing blood and promoting blood circulation. When added to ginger soup, it can improve body surface circulation and treat colds. It should be noted that ginger brown sugar water is only suitable for stomach cold after wind-cold cold or rain, and cannot be used for summer-heat cold or wind-heat cold.

2 jujube ginger soup material: jujube 15 pieces, 4 pieces of ginger, 20g of brown sugar.

method of work

1, Jujube washed away the floating dust on the surface with running water, peeled ginger and cut into large pieces, and prepared about 20g of brown sugar;

2. Take a small pot, put jujube and ginger slices in cold water, and cook on low heat until boiling;

3. Keep the jujube tea boiling for 5 minutes, then pour in the brown sugar, and turn off the fire when the brown sugar is completely melted.

Jujube is sweet and warm in nature, and has the functions of tonifying the middle warmer, benefiting qi, nourishing blood and calming the nerves: ginger is pungent and warm, and has the functions of warming the middle warmer, relieving exterior syndrome and dispelling cold; The combination of the two can give full play to the role of ginger, promote the circulation of blood and improve the symptoms of cold hands and feet. In addition, ginger and jujube are very effective in treating stomach diseases caused by cold.

3 black tea and ginger soup material: 5g of black tea, 20g of dried ginger 1 g and 20g of brown sugar.

method of work

1. Put black tea and dried ginger into the pot and add appropriate amount of water to boil for 20 ~ 30 minutes;

2. Add appropriate amount of brown sugar and cook for 3 ~ 5 minutes.

Tip: Cook over high heat until it boils, and then turn back to low heat.

4 honey ginger tea material: ginger100g, chrysanthemum 20g, honey 100ml.

method of work

1, peeled ginger after washing, cut into large pieces and put them in a soup pot. Add water until the ginger slices are about 3 cm, then boil them with high fire and turn to low fire and slowly cook for half an hour;

2. After the ginger slices are fragrant and the soup turns yellow, add the chrysanthemum and continue to cook with low fire for 10 minute until the chrysanthemum is fragrant. Turn off the fire to cool the soup naturally;

3. Finally, add honey into the pot and mix well. After cooling, it will become chrysanthemum ginger honey. You can filter the residue in the pot according to your own needs.