Chrysanthemum White Fungus and Pear Soup (菊花木耳百合梨子糖水)

Ingredients:
• Ju Hua 菊花 Chrysanthemum 150g
• Bai Mu Er 白木耳 White Fungus 1 piece
• Fresh Bai He 鲜百合 Fresh Lily bulb 3 pieces
• Gou Qi Zi 枸杞子 Barbary Wolfberry 25g
• Shan Yao 山药Rhizoma Dioscoreae 60g
• Li 梨 Pear 4 pieces
• Bing Tang 冰糖 Rock Sugar
Cooking Instructions:
 Rinse & soak Mu Er & Shan Yao in water for 30 minutes
 Clean fresh Bai He & Gou qi zi
 Peel pear and cut into small pieces
 Rinse Ju Hua and put it in a soup bag
 Boil 4 liters of water in a pot. Put the soup bag in and boil for 10 – 15 minutes
 Let stand with lid on
 Remove bag after the decoction cools down
 Add Shan Yao and cook until tender
 Add Mu Er & Gou Qi Zi and boil for another 30 minutes
 Add fresh Bai He, pear & rock sugar and bring to boil
 Serve hot or cold
Actions/Indications/Functions:
 Nourish yin
 Tonify qi
 Clear liver , subdue yang, benefit the eyes
 Generate body fluid, moisten dryness
 Treat Xiao Ke (diabetes) syndrome
 Moisten lung to stop cough
 Nourish stomach yin and harmonize middle jiao
 Clear heat, relieve toxin
 Clear heart, calm spirit
 Recommended for patients with hypertension or diabetes