How to make Phoenix Eye Sugar Water

When I first heard of the phoenix eye fruit, I confused it with longan, after all, longan is also called drake eye. Phoenix eye is a traditional Chinese medicinal material with a bean pod-like shell on the outside, which has a good nourishing effect on the spleen and stomach. The method of making water chestnut syrup is relatively simple. If you find it troublesome, just boil the water and add sugar and water chestnuts. The taste is just like ordinary syrup, and its main value is its medicinal value.

First, how to make the water chestnut syrup.

Nine- layer skin has high nutritional value, is mild in nature and sweet in taste, a bit like chestnut, but tastes better than chestnut. Warms the stomach and strengthens the spleen. First tear the white fungus into small pieces and soak them in warm water.

Peel and clean the nine-layer skin. Add appropriate amount of water to the pot and put the white fungus into the pot and cook until the white fungus is slightly sticky. Add rock sugar according to your personal taste.

. If you use fresh lilies, you can add them later, but dried lilies should be added earlier, and then add a small amount of wolfberry or red dates and longan at the end.

The second dish is braised pork ribs with phoenix eye fruit.

Steps: 1. Wash the water chestnuts and blanch them in boiling water to remove the black hard shell and a layer of hard membrane. 2. Add salt, oil, cornstarch and minced ginger to the ribs and marinate for a while. 3. Blanch the ribs and remove the blood foam. 4. Heat the pan with cold oil, stir-fry ginger and garlic, then add the pork ribs and stir-fry. 5. Add the water chestnuts and stir-fry together. 6. When the ribs are slightly browned, add warm water to cover the ingredients. Don’t add too little water. The longer you simmer, the more flavorful it will be. 7. Add a little dark soy sauce, soy sauce, and rock sugar for seasoning, cover the pot and simmer on low heat. 8. Simmer for about 20 to 25 minutes, when the soup is almost reduced, add a little salt and oyster sauce. 9. Finally, cook over high heat until the soup is reduced, add scallion segments, and it is ready to be served.

The third dish is braised chicken with phoenix eye fruit.

1. Wash the chicken and chop it into pieces. Add soy sauce, oyster sauce, white wine, sugar and cornstarch, mix well and marinate for 15 minutes. 2. Heat the pan, pour in appropriate amount of oil, add garlic and shredded ginger, and stir-fry until golden brown. 3. Pour in the chicken pieces, stir-fry over high heat until golden brown, then pour in the water hyacinth, add 2 bowls of water, bring to a boil over high heat, then turn to medium heat and simmer for 20 minutes.

Fourth, make soup with water chestnut fruit.

1. After the water boils, add ginger slices, chicken pieces, chicken feet, chayote, wolfberry candied dates, red dates and peeled phoenix eye fruit in turn; 2. Simmer on low heat for 2 hours and add appropriate amount of salt.