Stewed sea coconut and apricot with bamboo pole.
Ingredients: 1 bundle of cogongrass rhizome, 5=6 knots of sugar cane, 2 dried figs, 20g dried sea coconut slices, 50g apricots and a little salt.
Exercise:
Prepare cogongrass rhizome and sugarcane. These two ingredients are very common in Guangdong, and both have the effect of clearing away heat. The rhizome of lalang grass is a bit like the hungry houttuynia cordata Thunb. in Sichuan, but it has no flavor of houttuynia cordata Thunb.
Grass roots grow in the ground and taste slightly sweet. This kind of green-skinned white sugarcane should be used to grow sugarcane. There are frost and impurities on the skin of white sugar cane, which should be wiped clean with a sponge.
I also prepared a handful of dried sea coconut slices and a proper amount of apricots. Apricot has the function of moistening lung and relieving cough, and is often used to make soup. Dried figs have high sugar content and are very moist. Figs are helpful for defecation and contain a lot of crude fiber, which is one of the reasons why Cantonese people like to use them to make soup.
3. Cut the sugarcane in half, then divide it into 4 pieces, and chop it up a little, which makes it easier to cook the sweetness.
4. Soak sea coconut slices and almonds in clear water.
5. Finally, prepare an oil-free and clean casserole or soup pot, wash the roots and break them into sections, put all the sugar cane, sea coconut, almonds and figs into the pot, add water to cover the ingredients, and cook for 20 minutes on high fire.
The boiled water is slightly sweet and very delicious. This clear and non-greasy soup is more popular than all kinds of gravy with meat. After putting it in a mild temperature, the family can even drink two bowls, which really quenches their thirst!