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Mulberry Leaf Tea with Red Sugar Cane

红竹蔗桑叶凉茶

Ingredients  
1.5kg red sugar cane
1 monk fruit, approx. 15g
3.5 litres water
80g fresh mulberry leaves

Method
1    Wash sugar cane. Cut into small sections then hammer with knife back (to get more flavour out). Set aside.
2    Crush monk fruit’s shell. Set aside.
3    Put water in a pot. Add sugar cane and monk fruit. Cook for about an hour.
4    Add mulberry leaves. Continue cooking for about 90 minutes. Discard residue and let it cool before drinking.

用料
红竹蔗1公斤半
罗汉果1个(约15克)
清水3公升半
新鲜桑叶80克

作法
1    洗刷干净红竹蔗的外皮。斩成小段,再用刀背拍打(方便出味),待用。
2    敲碎罗汉果的果壳,待用。
3    锅中放入清水,加入红竹蔗段和罗汉果,煮约1小时。
4    接着加入桑叶,继续煮约1小时30分钟。捞渣过滤后待其温度下降即可饮用。

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