Heat-clearing rhizome

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RECIPE

White cogongrass rhizome dessert

(Serves three)

INGREDIENTS

10g white cogongrass rhizome

2-3 stalks of sugarcane or

5 Chinese water chestnuts, skin peeled

1 pear

3 roselle flowers

500ml water

METHOD

Wash all the ingredients.

Chop the sugarcane into small pieces, cut each piece in half to rip it open. If using water chestnuts, cut off the top and bottom of the chestnuts.

Put all the ingredients into a pot with 500ml of water. Bring to boil, then lower the fire and simmer for 20 minutes. The soup is ready to be served.

 
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