Seasonal changes, the sugar cane that can be seen in the fruit shop a few days ago will soon disappear. I haven't eaten sugar cane for many years, and my memory always stays in my childhood. At that time, they can only eat during the Spring Festival. When relatives visit, they will always bring a cane to children. Adults will cut it open. Instead of peeling it, they will tear off the skin with their teeth and eat it. Later, there were more fruits in the north for the Spring Festival, and sugar cane gradually blurred in my memory.

I haven't bought it for many years, because compared with other fruits, it seems that sugarcane has lost its childhood flavor and has become less sweet. Although fruit shops will peel and chop it for you now, they still don't like it very much. Until our family bought some pieces with nostalgia. After tasting the fresh food and reliving it, no one would like to eat the rest. They simply boiled it with bamboo fungus and drank it in sugared water to preserve health and add some flavor.

Materials used:

Dictyophora six root Sugar cane two hundred gram Jujube six Pieces Appropriate amount of medlar

one Prepare ingredients.

two Boil the bamboo fungus with water in advance.

three Cut the sugar cane into small pieces.

four Remove the umbrella from the root and cut it into inches.

five Put the bamboo fungus, red dates and sugar cane in the pot.

six After the fire is boiled, simmer slowly for about 10 minutes, and finally turn off the fire and put in medlar for a few minutes.

Bamboo fungus and red dates can be eaten, and sugar cane is optional. You can boil more for a while, or add a little water to boil for the second time. No need to add rock sugar. It's sweet enough.

Tips:

Clean the bamboo fungus and remove the umbrella.