Red dates and ginger drink

(This is the classic sweet soup that Chinese mothers feed their daughters every month. Good as a blood-booster.)

・ 20-30 Chinese jujubes, seeds removed

・ 4-5 thin slices fresh ginger

・ Rock sugar, to taste

The seeds of the Chinese jujube are considered very heaty, so they are removed before cooking.

An easy way is to smash the dried fruit with the back of a cleaver and remove the seeds. Or, simply cut the fruit open and remove.

Place a liter of water in a pot and add the seeded jujubes and fresh ginger.

Allow the water to come to a boil first, then reduce to a simmer and cook for half an hour to 45 minutes.

The liquid will reduce by about half.

Add rock sugar to taste, and serve warm by the mug.

Watercress and red dates soup

This is a soup for the increasingly cold days. The watercress is a cooler, so jujubes are added to balance the effect.

・ 300 g pork ribs, cut small

・ 500 g watercress

・ 4-6 Chinese jujubes, seeds removed

・ Salt, to taste

Blanch the ribs, then add to two liters water to start the stock. Let it simmer while you prepare the vegetables.

Wash the watercress and separate the leafy tops from the tough stems.

Bind the stems together and add to the simmering stock. Add the jujubes to the soup.

When the soup is flavorful, remove the watercress stems.

Bring the soup to a boil and drop in the reserved leafy tops. Season to taste.

Serve hot, with the watercress leaves and a couple pieces of ribs.