Sugar Cane Soup ( 竹庶茅根水 )
A great refreshing drink for the summer!
Ingredients
- 2 packs fresh sugar cane (including mao gen)
- 2 carrots
- 100 g dried barley
- 20 g apricot kernel (South)
- 5 g apricot kernel (North)
- 60 g chinese yam
- 25 g dried sea coconut slices
- 6 L water
Instructions
- Wash the sugar cane. Cut into four vertical pieces, then in half
- Use an utensil/tool of your choice to smash the bamboo pieces
- Wash mao gen
- Peel carrots and cut into slices
- Wash dried barley 2 to 3 times and submerge in water for 15 minutes to soften it. Do not throw away the water.
- Wash all north and south apricot kernels, chinese yam and dried sea coconut slices
- Use a pot and pour in 6 litres of water
- After boiling, place all ingredients into the pot. Boil on high heat for 15 minutes
- Change to medium low heat and boil for 45 minutes to an hour
- Turn off the stove. (For better taste, wait 3-4 hours to allow juices to marinade. Then, bring it to a boil again before you strain.)
- Strain the ingredients and Serve
Notes
TIPS:
- Can be served cold or hot.
- Do not place more north apricot kernel as it will cause a negative effect on our bodies. The right amount however is healthy for your body.
- For better and stronger taste , wait 3-4 hours to allow juices to marinade. Boil again
- A great alternative to your typical soda pop during BBQ parties