Black fungus is dry in nature and mild in flavor, capable of cooling the blood to stop bleeding, clearing the lungs, and replenishing Qi. Red jujubes tonify a weak spleen and stomach, and are used to treat conditions like blood-deficiency sallow complexion and thrombocytopenia. When used together, they regulate Qi and blood, nourish Yin and moisten the lungs, and clear heat to relieve summer heat. The taste is sweet and delicious, offering both health benefits and cosmetic effects, and can also delay aging.
Ingredients:
Black fungus; Red jujubes; Rice Rock sugar
Steps:
1. Soak the black fungus in warm water until it softens. Remove the stems and any impurities, then tear it into small pieces. Rinse the rice with water and soak it.
2. Place 1000ml of water in a pot, add the cleaned black fungus and red jujubes, and begin to cook.
3. Once the water comes to a boil, add the rice. Stir with a spoon to prevent it from sticking to the bottom of the pot.
4. Bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes (reducing the heat from high to low allows the porridge to develop a delicate fragrance).
5. Add the rock sugar and stir for 5 minutes. It is now ready to eat. (Stirring with a spoon helps to thicken the porridge and prevents it from sticking).
Warm Tips:
1. Do not use more than 10 red jujubes at a time (eating too many can impair digestion and cause constipation. Due to their high sugar content, excessive consumption can also easily lead to cavities).
2. Do not eat seafood at the same time, as it can easily cause abdominal pain.