1. Lily lotus seed jujube porridge

Soaked lily 4g, lotus seed 15g, jujube 2g, glutinous rice 4g, rice 6g and wolfberry 1g.

① clean dried lily, jujube and medlar, and prepare lotus seeds, glutinous rice and rice;

② put all the materials into a saucepan and add about 1ml of clear water;

③ After boiling for 4 minutes, stir well while it is hot.

2. Radish chrysanthemum porridge

5g of rice, 1g of carrots, 1g of chrysanthemums, appropriate amount of sugar and salt.

① prepare the above materials, soak chrysanthemums in water, wash carrots and cut into small pieces;

② Wash the rice, pour it into the pot, add a proper amount of cold water, boil it on high fire, and then cook it on low fire for 1 minutes;

③ pour carrots and boil them over high fire;

④ add chrysanthemum and cook for 5 minutes;

⑤ Add sugar, oil and salt to the cooked chrysanthemum carrot porridge according to personal taste.

1. Fritillaria cirrhosa crystal sugar Sydney

2 Sydney, Fritillaria cirrhosa 1g, crystal sugar 4g and appropriate amount of water.

① Wash Sydney, mash Fritillaria cirrhosa, cross-cut the pear at one fifth, and dig out the core inside;

② Put Fritillaria cirrhosa and 4g rock sugar into pears;

③ add a little water into the pear pot and fix it with a toothpick;

④ put it in a steamer. Steam over high fire for 6 minutes until Fritillaria cirrhosa is cooked, the crystal sugar is dissolved and the pears are cooked and rotten.

2. Siraitia grosvenorii and Yam Pig Lung Soup

One pig lung, 5 grams of apricot, 5 grams of yam, 4 grams of horseshoe, half of Siraitia grosvenorii, 3 candied dates and 5 grams of pig meat (with bones).

① Peel water chestnut and Dioscorea opposita, clean pig bones, mash apricot, and separate grosvenor momordica into kernels;

② Pour the above materials into a pot, add a proper amount of water, and boil them together first;

③ Put the throat of the pig lung under the tap for irrigation, and then drain the water after the whole filling, and repeat it several times to clean the pig lung;

④ Slice the pig lung, blanch the water in an exothermic pot, and take it out;

⑤ put the pig lungs in a pot and fry until dry, and then put them in a boiled soup pot for one hour.

1. Lycium barbarum chrysanthemum tea

Six fetal chrysanthemums, 1 grams of Lycium barbarum and proper amount of water.

Clean Lycium barbarum and Chrysanthemum morifolium, and soak in water to drink.

2. Pork liver spinach porridge

Spinach, pork liver, rice, medlar, ginger, salt, chicken essence, sesame oil, chives and pepper.

① Wash the rice and boil it into porridge;

② Slice the pig liver, take it out with flying water, and rinse the blood foam for later use;

③ Shredding ginger, foaming onion, boiling Lycium barbarum in water for later use, scalding spinach with boiling water, taking out and cutting into sections for later use;

④ Add pork liver slices, spinach and shredded ginger into the boiled porridge, add salt, chicken essence and pepper to taste, add Lycium barbarum, put it in a bowl, pour a little sesame oil and sprinkle with chives.

1. Lotus seed tremella porridge

White fungus, lotus seeds, red dates, medlar and rock sugar are appropriate.

① soak the tremella in clear water, remove the yellowing induration at the bottom and shred it for later use.

② put clear water in the soup pot, put tremella, crystal sugar, dates and medlar in cold water, and heat with fire until tremella is soft and rotten.

2. Mung bean porridge

3g mung bean and proper amount of water.

① Take a proper amount of mung beans, wash them and soak them in water for 2 hours;

② Add the soaked mung beans into the pot and add a proper amount of water;

③ fire, and after the fire boils, turn to low heat to continue cooking; Until the mung beans are soft and rotten.

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