Materials:

20g of Youna tea, 800ml of hot water, dried chrysanthemum 12.

Exercise:

1. Put appropriate tea leaves and chrysanthemums into a container, rinse them with hot water and cover them. 1 hour later, stir once. Leave it directly for 8 hours and then put the solution into another container.

2. Put 1 cup 100 ~ 200ml into the cup for later use.

Note: people of this size can't drink 100 ml at a time (it is better to drink a small amount several times).

Scallop soup

Materials:

70g scallop, 700ml radish or wax gourd juice, 3/4 cup sweet corn (grain), pea pods 15g, 4 cups water and scallop soup, and salt 1 spoon.

Exercise:

1. Cut the radish into 2 ~ 3cm thick, remove the pedicels in pea pods, put it in hot water with salt, and scald it for a while.

2. Add water to the pot and soak scallops in water to boil, then add scallops, corn and carrots to cook for 2-3 minutes, and then season with salt. Finally, sprinkle peas or lettuce and turn off the heat.

Assorted rice bag

Materials:

8 slices of bread (for sandwiches), 40g of pork belly (thin slices), 80g of pig heart, Chinese cabbage 150g, carrot 15g, 20g of pickled fungus, bean sprouts 100g, and half a teaspoon of salt.

Exercise:

1. Pork is cut into shredded pork with a width of 0.5cm, and pig heart is cut into square slices with a width of 1 cm× 5cm. Both materials are poured with a small amount of wine.

2. Chinese cabbage and carrot are cut into 0.5 cm wide silk, and auricularia auricula is softened with water and cut into slightly thicker silk.

3. Heat the oil in the pot, put the pork and pig heart down and fry them in turn, and season them with wine, ginger and salt.

After the materials in 4.3 are fully cooled, put them into bread and cut into appropriate sizes.

5. You can eat it with vegetables. Lotus root 100g, cucumber 100g, lettuce, tomato, lettuce, etc.

Diet of people with lumbar protrusion

Sour plum tea

Materials:

40g of salted plum, 4 tablespoons of coarse sugar, 4 slices of lemon, and 4 cups of water.

Exercise:

1. Seed the sour plum and tear it into large pieces. If they are small, use raw meat.

2. Boil four cups of water in a pot, add sour plum meat and seeds and cook for five minutes, then thicken the sugar.

3. Put a small amount of sour plum meat and lemon slices into a container and eat them while they are hot.

Needle soup

Materials:

30 grams of dried day lily, 2 grams of dried fungus (about 20 grams of soaked), 5 cups of soaked day lily, wine 1 spoon, salt 1 spoon, and a small amount of duck celery.

Exercise:

1. Remove the hard root of day lily, wash it with clear water and soak it in water that can cover it until it becomes soft. Take out, drain, and gently tie a knot (soak in water to make broth).

2. Wash the fungus.

3. Put water in the pot and soak the day lily in the water. Add the day lily and fungus and cook for five minutes. Season with salt and wine and sprinkle with duck celery.

Note: If there is no day lily, you can use mustard (about 120g) and bamboo shoots (about 20g).

Boiled cabbage rolls with milk

Materials:

4 Chinese cabbages, a little salt, chicken breast 200g, raw bread flour 1/4 cups (bread is made into flour), milk 1/4 cups, salt 1 teaspoon, wine 1 teaspoon (above is a). 3 cups of stock, a little salt, 1 bottle of milk, a little white powder, a little water (B above).

Exercise:

1. blanch the Chinese cabbage with hot water and a little salt, and cut off the thick part of the stalk.

2. After fully mixing the materials of A, divide them into 4 equal parts.

3. Turn the tip of the Chinese cabbage outward, open the handle near the side, sprinkle salt gently, and put down the material of 2. Then roll up from the petiole around you (not all of it), fold in the right part, then continue to roll to the tip of the leaf, and fold in the left side like an insert with your fingers.

4. Put 3 rolls of Chinese cabbage in the pot, add soup and salt and cook for about 20 minutes. After boiling, add milk to boil and thicken with white powder.

5. put the soup in a slightly deeper container and sprinkle with pepper that is not too spicy.

Coix seed porridge

Materials:

Coix seed 100g, water 5 cups, mung bean 35g, water 50ml.

Exercise:

1. Wash coix seed, put it in an urn, add appropriate amount of water, spread four layers of cloth on the bottom of the steamer, put the urn on the cloth, and pour water to 2/3 of the height of the urn. Cover the urn with a dry cloth, put it on a plate and press it on it. At first, with fire. After boiling, turn to low heat and steam for about 2 hours. After steaming, put the soup in another container.

2. Clean mung beans after removing dirt, soak them in proper amount of water for one night, and steam them in a steamer for about 1 hour.

3. Put appropriate amount of Coix seed and mung bean in the container, and add Coix seed soup while it is hot, which is especially delicious.

Braised radish

Materials:

Radish 1, kelp 15 cm is broth, 6 cups of broth, 3 ~ 4 tablespoons of sugar, 1 ~ 2 tablespoons of cooking wine, 2/3 cups of broth and 1 serving of grapefruit peel.

Exercise:

1. Select a slightly thicker radish, cut it to a thickness of about 4 cm, and peel it. Cut a cross-shaped gap in the back, add fully heated water with rice washing water and cook for eight minutes.

2. In another pot, put the radish, add the broth made of kelp, and cover it almost to the height (about six cups). Add less than a tablespoon of salt and cook until soft.

3. After sugar, cooking wine and broth are mixed together, stir with a rice spoon and take it down. Add ground pomelo peel and mix. When eating, everyone helps themselves to eat hot radish with 3% grapefruit juice.

Nourishing stomach meat

Materials:

Chicken150g, pickled cucumber (1) 40g, water chestnut (canned) 20g, 2 mushrooms, 2/3 tablespoons of wine, 2/3 tablespoons of soy sauce, 2/3 tablespoons of sesame oil and 65440g of vegetables.

Exercise:

1. Wash cucumber and cut into pieces.

2. Take the horseshoe out of the jar and cut it into coarse powder.

3. Soak mushrooms in water and cut them into coarse powder.

4. Put the minced chicken into a bowl, add wine, soy sauce and sesame oil, mix well, add water chestnut and mushrooms, put them into a deep dish or vessel, make them into a shape about 2 cm thick, cover the plate and steam them for 10 ~ 15 minutes, then cut them into appropriate sizes.

5. Peel the radish, cut it into strips with a length of 5 cm and a width of 1 cm, sprinkle a little salt and leave it for a while. Cucumber is the same as radish, so put it aside after it is done.

6. Cook the seasoning in A, add the drained radish and cucumber and soak them until the taste penetrates. Cut pickles into 1 cm thick, cut tomatoes into combs, and break lettuce into chunks.

Fried beef tongue with vegetables

Materials:

70g boiled bamboo shoots, 2-3 shiitake mushrooms, 3-4 Chinese cabbage leaves, half cauliflower, green vegetables (appropriate amount of pea pods or peas), 40g beef tongue, 3 tablespoons vegetable oil, salt 1 tablespoon, wine 1 tablespoon, soy sauce 1 tablespoon (the above items are A). 2 tbsp white powder, 2 tbsp water, 1 tbsp shrimp oil.

Exercise:

1. Slice the cooked bamboo shoots, soak the mushrooms and cut them into four pieces, and cut the Chinese cabbage into three pieces. Cauliflower divides into spikelets. Don't cook it too soft. Cook the vegetables for later use.

2. Stir-fry the cabbage with hot oil in the pot, and then stir-fry the bamboo shoots and cauliflower in turn. Then put the beef tongue slices in, season with material A, and thicken with white powder solution.

3. Finally, drizzle with shrimp oil and turn off the fire. You can use chicken with less fat instead of beef tongue, not ham with more spices.

Sweet and sour lotus root

Materials:

Lotus root 1 bar, 3 lemons, 3 tablespoons vinegar, 2 ~ 3 tablespoons broth, a little salt (above from lemon to salt is A), lemon peel 025.

Exercise:

1. Peel the lotus root, cut it into thin slices, put it in hot water with a little vinegar, cook it until it is crisp, pick it up and put it in a filter basin.

2. Mix the materials of A to make sweet and sour, and then put the lotus root in 1 into the sweet and sour.

3. Cut the lemon peel into fine powder and sprinkle it on it.

Radish spider meat

Materials:

1/3 carrots, 100g clam meat, a little wine and salt, 1 tablespoon auricularia auricula, 3 tablespoons vegetable oil, 1 tablespoon salt and soy sauce, half a tablespoon white powder and 1 tablespoon water.

Exercise:

1. Peel the radish and cut it into 3cm thick.

2. Put the clam meat in a small filter basin and wash it with clean water. Drain the water, sprinkle with wine and salt, and let stand for 5-6 minutes. Soak the fungus until soft, and remove the hard handle.

3. Heat the oil in the pan, stir-fry the clam meat for a while with high fire, then add the radish and fungus, season the radish with salt and soy sauce when it becomes soft, and thicken it with white powder.

Assorted soup

Materials:

Tofu 1 piece, radish 200g, mushrooms 2, burdock half, lotus root 30g (thin half), green taro 2-3, vegetable oil 2 tablespoons, seaweed soup 4 tablespoons, soy sauce15-2 tablespoons, salt half a teaspoon, the above two items are A, and a small amount of pomelo peel.

Exercise:

1. Tofu is placed on the chopping block, wrapped in cloth, lightly pressed and drained from the top, and diced.

2. Cut the radish into triangles, soak the mushrooms until soft, remove the pedicle and cut into 6 ~ 8 pieces. Burdock and lotus root are peeled and sliced, and green taro is cut into small pieces for convenient eating.

3. Heat oil in a thick pot, stir-fry the ingredients of 1 and 2, and add a proper amount of kelp stock.

4. After boiling, remove the residue floating on the surface, change it to medium heat and cook until all the materials are soft.

5. Season with material A, put the finished product into a bowl, and drain the pomelo peel.

Ordinary people's recipes

Cream beef tongue

Materials:

400g beef tongue, 400g potato, 200g carrot, kelp 1 slice, garlic 1 slice, pea pods 100g monosodium glutamate, sesame oil 1 spoon, 4 cups water, and a small amount of salt and cream.

Exercise:

1. Wash beef tongue (or pig tongue) with a brush, cook it in sufficient hot water, take it out after the skin turns white, cut the white skin clean with a kitchen knife and cut it into 25cm dices.

2. Cut potatoes and carrots into larger dices, and slice beef tongue and garlic.

3. Heat sesame oil in the pot, put beef tongue, potatoes and carrots in turn and fry them. Take it out after frying and put it in a container.

4. Put enough water and monosodium glutamate into the pot, add kelp, beef tongue, potatoes and carrots, and cook for 2 hours on low heat, sometimes stirring.

5. Add peas or pea pods before finishing and season with salt.

Sauerkraut and shredded chicken soup

Materials:

40 grams of pickled mustard tuber, 80 grams of chicken wings, a small amount of wine, 50 grams of bamboo shoots, a small amount of black fungus, 4 cups of water or broth, salt 1 teaspoon, oil 1 teaspoon, and a small amount of sesame oil.

Exercise:

1. Wash and shred the Chili powder outside the mustard tuber.

2. Raw chicken wings are boned and peeled, shredded and sprinkled with a little wine.

3. Cut the bamboo shoots in half and shred them. Soak auricularia auricula in soft water, wash and shred.

4. Boil the broth in the pot, tear the chicken to prevent it from sticking, put it down and cook, remove the residue floating on the surface, change it to medium heat, add bamboo shoots and fungus, then add mustard tuber and cook for 1 ~ 2 minutes. Season with salt, wine and sesame oil and turn off the heat.

Stir-Fried Rice with Egg

Materials:

A bowl of rice, 3 eggs, half an onion, a little garlic and peas, 6 tablespoons oil, 1 tablespoon salt and soy sauce.

Exercise:

1. Add a little salt to the egg, put 3 tablespoons of oil in the pot and heat it to make scrambled eggs, and put them in a container.

2. Bevel the onion and chop the garlic.

3. Heat 3 tbsp oil in the same pot, add garlic and onion and stir fry. Then put the rice down, stir-fry it slowly over medium heat, and after the rice grains are completely separated, add the eggs and season with salt. Pour 1 tsp soy sauce from the pot and mix well.

4. You can add a little ketchup. If you want beautiful colors, you can add green peas, sweet corn or carrots. Chop three kinds of vegetables finely, and all the frozen products on the market can be used.

Braised scallop with lotus root

Materials:

According to the weight of lotus root, every 1kg used 10g, ribs are twice as much as lotus root, and scallops are110 of the total amount of lotus root and ribs.

Exercise:

1. Try to choose thick lotus root without peeling, cut off the knuckles at both ends and put large pieces into the pot.

2. Knock the scallops open with an iron mallet, grind them fine, and soak them in 10 times of water for one night. Keep the soaked water and pour it into the pot.

3. Put the lotus root and ribs into the pot, add 8 times the total weight of water, add a little salt to boil, cover with low fire and cook for about 8 hours. If the ribs are still hard, continue to cook for 2 ~ 3 hours. Use radish juice or wax gourd juice instead of eight times the amount of water.

Spinach food

Materials:

500g of spinach, 50g of pork belly, 2 cloves of garlic, carrot 1 root, a little dried sardines, 2 mushrooms, a little sesame oil, a little wine, a little salt and a little white powder.

Exercise:

1. Spinach leaves the red part of the root and washes it with water. Separate the spinach leaves and put them in a filter basin. Don't throw away the red roots. Wash it and put it away. Then hold the spinach stem and wash the leaves with running water; Hold the leaves again and wash them in the same way until all the sand disappears. After washing, put it in a filter basin and drain it.

2. Chop the spinach red roots with a kitchen knife. Pork belly, carrots and mushrooms are minced. Spinach leaves are broken by hand.

3. Mix the white powder, salt and wine, and the weight of garlic is about 1 tablet.

4. Heat the sesame oil in the pot, fry the garlic until it is light brown, remove it and put it away.

5. Stir-fry the dried mushrooms and sardines, and put them by the pot first. Add carrots to the meat and fry it. Don't put cooking things on the side of the pot, put them in the pot from time to time.

6. Finally, put the spinach stems and leaves down and fry. When frying, mix well with the ingredients just put on the side of the pot.

7. Add seasoning and mushrooms to soak.