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Herbal Tea Egg is a traditional dish. It is known for its nutritious and health tonic properties.

Ingredients:

1 tsp white pepper

3 star anise

1 cinnamon

1 tsp aniseed

1 tbsp Chinese tea

1 tsp 5 spice

1 tbsp thick soy sauce

1 tbsp light soy sauce

1 tsp salt


Method:
1. Boil 2 litres of water to 1 tbsp of Chinese tea. Let it simmer for 20 minutes. Strain the tea leaves and put aside.
2. Boil eggs until cooked. Set aside to cool. Remove the shells.
3. Pour the prepared Chinese tea in a slow cooker or pot and boil with all the other ingredients.
4. When the tea boils, reduce the heat to low and let it simmer for an hour.
5. Serve it hot together with some of the tea in a bowl.

Note: Nowadays you can get herbal tea eggs spices in conveniently packed, simple to prepare sachets from Chinese medicine shops.




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Steam boat is best eaten during cold weather. It keeps your body warm. Many types of seafood, mushrooms, meat and fishballs are used. You can just put in anything in the soup and enjoy whatever food you like. It is cooked over a pot of seasoned boiling water. Those who like it hot, can dip the cooked item in chilli sauce.


steambot

Ingredients:

1 chicken bone
100 g mushrooms
100 g noodles
4 eggs
100 g fishballs
100 g cabbage
4 pieces beancurd
200g prawns
2tsp salt
1 tsp pepper


Method:

1. Prepare the stock: Boil chicken bone till cooked. Strain the stock and put in a pot or steam boat pot. Season with some salt and pepper.

2. Put the pot in the centre of the table.

3. Shell the prawns head and season with salt and pepper. Clean all the ingredients and put aside. Cut or slice the ingredients.

4. Once the stock boils, put in whatever things you want to eat.



Note: You can also use rice cooker to cook steam boat.
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Ginger is used in Chinese medicine. It helps to get rid of flatulence in the body. It can improve blood circulation, lessen stomach cramp and reduce pain in joints.
Lemon is good for sore throat and phlegm.

Ingredients:
300 g ginger

2 lemon

250 ml honey

150 ml oligo sugar

Method:
1. Wash and dry ginger and lemon. When dry, slice ginger and lemon thinly.
2. Divide the ginger and lemon into 3 portions.
3. Arrange them neatly in a glass bottle. Pour some honey and sugar after each portion.
4 .Cover the bottle with a piece of cling wrap. Put the lid on top of the bottle.
5. Keep in a cool dry place. Shake the bottle everyday so that they are well mixed.
6. After 2 weeks it is ready to be consumed. Take 2 tbsp of the enzyme to a cup of water.

Note: The enzyme can be taken everyday. You can take it in the morning and at night after food.
To get a thick enzyme, blend the fruits once it is ready to be consumed. It is more nutritious and taste better.





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Bitter gourd is a good source of vitamins and minerals. It is good for diabetes and lowering of blood sugar in the body. It is also good for treating blood disorders like boils and skin problems.Bitter gourd also helps to improve energy and stamina. It can also improve eye sight.

Wolf berry seeds are also good for the eyesight. It improves ones energy when taken regularly. It is good for treating fatigue, weakness, anaemia and premature greying of hair.

Concentrated Brown Rice Vinegar is rich in vitamins A, D, E and K. It is very helpful in improving many skin conditions such as black spots, eczema and acne.
It is used for chronic fatigue, headache, high blood pressure, dizziness, sore throat, obesity, and a host of other ailments.

Ingredients:



300 g bitter gourd

50 g wolf berry seeds

250 ml honey

500 ml brown rice vinegar

150 ml oligo sugar

Method:
1. Wash and dry bitter gourd. When dry, slice bitter gourd thinly.

2. Divide bitter gourd and wolf berry seeds into 3 portions. Arrange bitter gourd with wolf berry seeds alternately in a glass bottle.

3.In between each portion, pour some honey and oligo sugar.

4.When all the portions have been arranged, pour the brown rice vinegar.

5. Cover the bottle with a piece of cling wrap. Put the bottle lid on top.

6. Put in a cool dry place and shake the bottle everyday. Lift the cling wrap a little to let off the carbon dioxide gas during fermentation.

7. Leave the enzyme for at least 2 weeks. If you want the enzyme to be better leave it to ferment for another 2-3 months. Once it is ready, strain the enzyme and put in a bottle. Store in the refrigerator.

8. To serve, take 2 tbsp of the enzyme to a cup of water.

Note: The enzyme is best taken with cold water. Use brown rice vinegar for added health value.