Orange wine soup(cheng zi jiu niang tang )

Orange wine soup

Introduction:

"In fact, even if I don't say it, you'd think this soup would be very delicious. The mash with different aroma contains the smell of orange. What's more, the mash also has the effect of Invigorating Qi and activating collaterals. I used to make apple wine soup. I'm a little tired of it. Today I'd like to have a fresh try."

Production steps:

Step 1: prepare the necessary materials. The wine used this time is the last one. I was worried that it wasn't enough. I didn't expect that two people would eat it just right

Step 2: scrub oranges with salt water (oranges now have a lot of wax on them, so be sure to wash them clean). Peel with a knife and cut into four large pieces

Step 3: cut the orange into large pieces, remove the white skin and cut it into small pieces

Step 4: medlar to soak, nutrition can play out

Step 5: take a casserole and boil a little water

Step 6: pour in the wine and bring to a boil

Step 7: add in the orange meat and cook for three to five minutes

Step 8: add appropriate amount of washed and soaked Lycium barbarum

Step 9: then you can get out of the pot. Looking at the color, you want to drink a few big bowls

Materials required:

Wine: right amount

Oranges: moderate

Wolfberry: moderate

Rock sugar: right amount

Note: PS: Orange rich in vitamin C, P, can increase body resistance, increase capillary elasticity, reduce blood cholesterol. People with hyperlipidemia, hypertension and arteriosclerosis often eat oranges. Orange contains cellulose and pectin, which can promote intestinal peristalsis, clear intestines and defecate, and eliminate harmful substances in the body. Orange peel is sweet, bitter and warm in nature. It is better than tangerine peel in relieving cough and resolving phlegm. It is a good medicine for treating cold, cough, loss of appetite, chest and abdomen pain. Oranges have almost become synonymous with vitamin C.

Production difficulty: simple

Technology: pot

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Cheng Zi Jiu Niang Tang