First, cold aloe vera?

1. Material: fresh aloe leaf (5cm), jellyfish skin 20g, cucumber half root, 2 tablespoons vinegar and half a tablespoon sesame oil.

2. Practice: scald the aloe leaves with boiling water and cut them into circles where jelly can be seen; Removing salt from jellyfish skin with water; Shred cucumber. Then put the above materials on a plate, drizzle with vinegar and sesame oil, and you can eat. ?

Second, aloe apple puree

1, material: fresh leaves of aloe are 3 ~ 5cm long, and apples 1/4.

2. Practice: Wash the fresh aloe leaves after picking them, and knead them into juice together with the skin; Peel the apple and grind it into juice. Mix the two with a spoon and serve. ?

3, the taste of aloe puree is not so bitter, you can add honey to taste according to your personal hobbies.

Aloe vera (scientific name: Aloe vera) belongs to the genus Aloe and is a perennial evergreen herb of Liliaceae. Its leaves are clustered, large and thick, sitting or born at the top of the stem, and the leaves are often lanceolate or short and wide, with sharp teeth on the edge. Inflorescence is umbrella-shaped, raceme-shaped, spike-shaped, cone-shaped, with red, yellow or red spots, six petals and six pistils. Perianth base is connected into a tube shape.

Aloe vera is native to the Mediterranean and Africa. Because it is easy to grow, it is an ornamental plant with both flowers and leaves, which is quite popular among the public. According to research, there are more than 300 kinds of wild aloe, but only 6 kinds are edible. Aloe varieties with medicinal value mainly include: foreign aloe? Aloe vera, Aloe vera from Cape of Good Hope, Aloe vera from Yuanjiang, etc.