How to cook pineapple leaf squash ginseng tea is very simple to help cool, beautiful skin on summer days

How to cook pineapple leaf squash ginseng tea is very simple to help cool, beautiful skin on summer days.
Squash ginseng has long been known as a refreshing summer drink that many people love.

Not only helps to cool down, but in cucumber ginseng also contains benefits to support smooth hair, beauty and cool liver effectively that not everyone knows. Here is how to make squash ginseng on a summer day is super simple, every woman should know. Ingredients needed to make squash ginseng: Illustration. – Squash: 1 kg – Dry field: 10g – It’s pineapple Salt: 1/3 teaspoon – Sugar or white sugar: 150g – Water: 2 liters How to make squash ginseng as follows: – Buy squash and bring it to wash, drain it and cut into circles about 5mm. Note, if you want to have 1 pot of delicious, quality squash, you need to choose big, old squash. When cooked, to keep the skin in order to keep the essential vitamin content. – After preparing the squash, you bring the pandan leaves and then tie them together. Part of the dry field is cut into small pieces. – Put the squash, field into the pot and add water and salt. Turn on the stove to boil for about 10 minutes, then add the pandan leaves. The aroma of the pineapple leaves will make your ginseng juice more delicious and easy to drink. Pineapple leaves in the pot for about 5 minutes, then turn off the heat. – Wait for the pot of ginseng water to cool, then take out the pumpkin skin and pineapple leaves in turn. Add previously prepared alum sugar or white sugar and stir until dissolved. Pour squash ginseng water into a glass jar and store in the refrigerator. When drinking, pouring ginseng water into a cup and then adding ice, there is 1 cup of hot water, refreshing summer day, easy to do, safe for health and beautiful skin from deep inside. Good luck!