The Healing Cuisine of China by Zhuo Zhao

Author:Zhuo Zhao
Language: eng
Format: epub, mobi
Tags: Cooking/Health
ISBN: 9781620550250
Publisher: Inner Traditions / Bear & Company
Published: 2012-05-04T16:00:00+00:00

This popular remedy for coughs and colds also clears catarrh and counteracts body pains, weakness, and lethargy due to colds.

3 cups (750 milliliters) water

1 medium daikon, cut it into ½-inch slices

1 tablespoon (15 grams) sliced fresh ginger

6 white heads of scallion, sliced

Bring the water to a boil in a medium saucepan. Add the daikon to the water. Continue to boil over a medium flame for 20 minutes, or until the daikon is soft. (“Soft” is defined in China as yielding enough to push the point of a chopstick through the daikon slice with ease).

Add the sliced scallion and ginger to the pot. Reduce the flame to low. Simmer for another 10 minutes, or until two-thirds of the water has evaporated.

Remove from heat. Consume hot.

Daikon and Tangerine Peel Soup

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