1, pomegranate jelly. Directions: 1 pomegranate, 2 tbsp jelly powder, moderate amount of honey. Directions: Wash and peel the pomegranate; peel out the pomegranate seeds one by one. Put the pomegranate seeds and 100 ml of warm water into a juicer to make juice, and strain through a strainer, discarding the residue. Blend the jelly powder in 200 ml boiling water, then add the pomegranate juice, honey and 300 ml water from recipe 2 and mix well. Put the recipe 3 into a container and leave it to cool and freeze, then serve.

2, pomegranate peel decoction. Ingredients: 50 grams of sour pomegranate peel, 30 grams of Radix et Rhizoma Ginseng, 30 grams of Astragalus. Practice: water decoction, take the juice to slag, add the right amount of honey to drink. 2 times a day.

3, pomegranate porridge. Materials: 80 grams of pomegranate seeds, 100 grams of round-grained rice, brown sugar in moderation. Practice: first fresh pomegranate seeds into the pot, add water to decoct the thick juice; then pomegranate juice and washed round-grained polished japonica rice a period of cooking into a porridge, to be boiled rice, add brown sugar seasoning to eat.