Water chestnut and coriander syrup
Overview
During the Chinese New Year, I often stay up late and eat a lot of greasy food. You might as well try this, it can clear away heat and detoxify without being too cold. This is the best season to eat this. In my hometown of Chaozhou, many people will stay up to drink this at this time of year.
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Ingredients
Steps
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Wash the water chestnut coriander and peel the water chestnut coriander. Do not throw away the skin. Try to keep the butt as clean as possible. Don’t remove the heads from the coriander, the main thing is to remove the heads. (Just leave it while cooking)
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Put an appropriate amount of water into the horseshoe. I put a pound of horseshoe and filled it with water. (Like me, you can remove the skin and cook it together, and the meat can still be eaten. The method in my hometown is to wash it directly and pat it. Only drink the soup after it is cooked through.) Cook on high heat for 15 minutes. Teochew people boil (cold water) over high heat, usually for 5 to 10 minutes. Don’t ask me why, my mother taught me to cook it longer to avoid parasites.
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When almost cooked add coriander and cook for 5 minutes.
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Remove the skin and coriander residue from the water chestnuts, and keep the water chestnut meat for eating. Add a large cube of brown sugar. Usually brown sugar is added, but rock sugar can be used without it. Remove the bubbles.
