Stewed Grapes with Rock Sugar
Overview
The day before yesterday, a friend brought over 10 kilograms of home-grown grapes from his hometown. Even though they were so delicious, they couldn’t be digested for a while. Think of simmering some soup. Peeling and removing the core makes it convenient for the whole family to eat with the soup and water. It turns out that it is indeed delicious~ In winter, the heating is installed indoors and it is extremely dry. As the saying goes, autumn and winter nourish yin and kidneys to prevent cold. Grapes are mild in nature, sweet and sour in taste, and enter the lung, spleen, and kidney meridians; they can nourish qi and blood, benefit the liver and kidneys, produce body fluids, strengthen muscles and bones, relieve coughs and troubles, and replenish qi and blood. It is also mainly used to treat diseases such as weakness of qi and blood, cough due to lung deficiency, palpitations and night sweats, rheumatic arthralgia, gonorrhea, and edema. It can also be used as an auxiliary treatment for diseases such as spleen deficiency and weak qi, shortness of breath, edema, and difficulty in urination. Lycium barbarum nourishes the liver, nourishes the kidneys and moistens the lungs. It’s definitely a perfect match for winter stew dishes~
Tags
Ingredients
Steps
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Prepare ingredients
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Soak the red grapes in light salt water for a while and wash them. Wash the wolfberry and soak them in cold boiled water for five minutes
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Peel the red grapes and use fine chopsticks to pick out the core
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All peeled and cored
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Put rock sugar in the pot
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Add appropriate amount of water
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Pour in the grapes
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Bring to a simmer
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Simmer over low heat until the soup is slightly thick and turn off the heat
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Just add wolfberry
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Take out of the pot
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Finished product
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Finished product
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Finished product
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Finished product
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Finished product
