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Ingredients
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Water chestnut (peeled and cubed) - 8
pieces
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Ginseng roots - 10 grams
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Red dates (seeded) - 18 pieces
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White fungus (soaked) - 20 grams
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Sweet almond - 5 grams
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Gingko nuts (peeled) - 18 pieces
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Wolfberries (ji zhi) - 1
teaspoon
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Rock sugar - 200 grams
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Pandan leaves (knotted) - 3
pieces
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Water - 2 liters
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Method
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Bring 2 liters of water in a pot
to boil, add red dates, ginseng roots, pandan leaves and
simmer with low heat for 20 minutes.
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Discard pandan leaves and
ginseng root then add water chestnut, white fungus, gingko nuts,
almonds and rock sugar. Continue to simmer for 20 minutes until
gingko nuts become soft.
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Add wolfberries to the soup and
boil for another 5 minutes and this sweeten soup is ready to
served. Soup can be served hot or chilled.
Most herbs and ingredients can be
obtained from Chinese medical hall.
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