Sweet sago soup with sunflower and rock sugar(shu kui hua bing tang xi mi geng )

Sweet sago soup with sunflower and rock sugar

Introduction:

"Sunflower is native to China, so it's named" sunflower "because it was first found in Sichuan. In ancient times, marshmallow was called Rongkui and dafuqi. It has a long history of cultivation and has always been loved by people. It is very easy to survive by planting several branches in the courtyard, in the corner, in front of the hall and in the back of the house. In early summer, it began to spit red dew powder, and soon it began to blossom. Okra has a long history of cultivation in China, and has been highly valued in poems and essays of all dynasties. Sunflower; and blood hemostasis, detoxification Sanjie, and blood Runzao, Tongli two. It has the effect of clearing away heat and toxin, relieving cough and diuresis

Production steps:

Step 1: prepare food

Step 2: remove impurities from sunflower and rinse with water.

Step 3: take a small skillet, put some water to boil, and add sago

Step 4: bring to a boil over high heat. Bring to a boil over low heat until there are only white spots in the sago. Remove

Step 5: soak in cold water

Step 6: take a small skillet, put some water to boil, and add sunflower

Step 7: add rock sugar and cook for 3 minutes

Step 8: put down Simmy

Step 9: bring to a boil and simmer

Materials required:

Sunflower: 6

Little Simmy: 40g

Rock sugar: right amount

Precautions: 1. Pregnant women should not use. 2. Diabetics should be careful to eat sago, using millet or glutinous rice. 3. Choose a flower that is just about to bloom but not yet.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sweet

Chinese PinYin : Shu Kui Hua Bing Tang Xi Mi Geng