Preparation of Motherwort Jujube Egg Soup

Health benefits

Motherwort: promoting hydration and reducing swelling

Eggs: Protect the eyes and brighten the eyes

Ingredients

Moderate amount of motherwort

4 big dates

1 egg

Brown sugar cubes

Preparation of Motherwort Jujube Egg Soup

1. Prepare ingredients, motherwort, dates, eggs, brown sugar

2. Soak motherwort for 10 minutes and clean thoroughly

3. Remove the pit from the jujube, clean it thoroughly (jujube pits are prone to dryness and heat, depending on individual physical condition), cook the eggs, and remove the shells

4. Put motherwort, dates, and eggs into a pot, add an appropriate amount of water, cover the pot, bring to a boil over high heat, and simmer over low heat for 30 minutes

5. Add brown sugar and cook until the brown sugar dissolves

6. Finished products, eating eggs and soup while hot

Tips 

1. Jujube pits are prone to dryness and heat, and it is determined by individual physical condition whether to remove them or not.

2. Before drinking, remove the motherwort. If there is a soup bag, you can put the motherwort in the soup bag and cook it again, which is much more convenient for drinking.

3. Add more or less brown sugar according to personal preference for sweetness.

4. Eating eggs and drinking soup while it's hot has the best effect.

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