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Polygonum Multiflorum Black Rice Egg Soup Recipe

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Ingredients

Adjust Servings:
4 eggs
30g polygonum multiflorum
30g black dates
30g black rice
20g rhizoma polygonati
salt
chicken powder

Nutritional information

622cal
Calories
37g
Protein
39g
Fat
29g
Carbs

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Polygonum Multiflorum Black Rice Egg Soup Recipe

Features:
  • Boiling
  • Simmering
Cuisine:

This polygonum multiflorum soup has a special supplement function for hair care. It is a wonderful combination of food therapy ingredients, which you can enjoy health benefits without any bitter taste.

  • 100 minutes
  • Serves 2
  • Easy

Ingredients

Directions

Steps

1
Done
10 minutes

Soak polygonum multiflorum, black dates, rhizoma polygonati into water, then wash and clean.

2
Done
10 minutes

Soak black rice for 12 hours in advance. Wash and clean. 

3
Done
80 minutes

Add water and all ingredient into a pot. Bring to a boil until eggs cooked. Peel eggs and then put it back to pot. Continue to stew for 1 hour over low heat. Add salt and chicken powder for seasoning. Serve.

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Sophie

My Kitchen is my favorite place to show off skills and techniques.

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