Lollipop Egg Tea
Overview
Mulberry tea is used in traditional Chinese medicine and is called Guangjisheng. "Materia Medica Seeking Truth" says: Locust has a bitter but sweet taste, is neutral in nature, neither cold nor hot, and nourishes the kidneys and blood. "Compendium of Materia Medica" says: Mulberry helps the muscles and bones, sharpens the waist and knees, lowers the breasts to prevent miscarriage, activates blood circulation and removes paralysis, and is a tonic. The "Pharmacopoeia of the People's Republic of China" also says that locust tea nourishes the liver and kidneys, dispels rheumatism, strengthens bones and muscles, nourishes blood, prevents miscarriage, and lowers blood pressure. It is used for rheumatic arthralgia, soreness and weakness of waist and knees, numbness of lower limbs, restless fetal movement, threatened abortion, and hypertension. There are many ways to use locust tea. People like to boil it in water to make soup or drink it directly as tea. Boil locust tea with eggs, which is the famous locust egg tea in the south. Regular consumption has the effects of nourishing the liver, stimulating blood, replenishing deficiency, and relieving coughs. Using locust tea to make wine, called locust wine, has a fragrant smell and can nourish blood, dispel rheumatism, strengthen muscles and bones, and nourish the body.
Tags
Ingredients
Steps
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Remove the lollipop tea and wash it, wash the surface of the eggs, remove the cores of the red dates, and set aside the rock sugar.
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Put the locust, tea, eggs and red dates into the soup pot and pour in cold water. Bring to a boil over high heat and then simmer over low heat for half an hour.
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Boil over high heat for 5 minutes, take out the eggs, peel them and put them back into the pot.
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After half an hour, add rock sugar or brown sugar to taste according to personal taste and turn off the heat.
