Raw materials: mung bean 45g, lotus root 400g,100g; Rock sugar;

Exercise:

1, wash and soak mung beans for one night; Peel and wash lotus root, and cut it from one end;

2. Pour mung beans into the holes of lotus root; Fasten the cut lotus root head and fix it with a toothpick;

3. Put the lotus root into the pot, add water and rock sugar, boil over high fire and cook for one hour on low fire;

4, take out the lotus root, cut into pieces, scoop a little original soup into the wok, add a little rock sugar to boil, thicken, and pour it on the lotus root slices.

Cold osmanthus and mung bean cake

Raw materials:

50g of jujube paste, a handful of dried osmanthus, two bowls of mung beans left over from soup, agar 15g.

Exercise:

1. Put mung beans and jujube paste into a blender and paste well; Jujube paste is ready-made, very sweet, and I don't feel the need to put sugar;

2. Soak agar in cold water, put it in a container suitable for microwave oven, heat it in microwave oven for two minutes to make agar solution, pour it into mung bean paste, and then add osmanthus fragrans and stir evenly;

3. Find a box, pour the mung bean paste into it, cover it and put it in the refrigerator for half a day. When eating, cut it into small pieces with a knife, and each piece can be decorated with a little jujube paste.

White crucian carp gouqitou soup

Ingredients: one white crucian carp, ginger, cooking oil, wolfberry head, dried tangerine peel, salt and monosodium glutamate.

Exercise:

1. Wash the slaughtered crucian carp, scrape off the black membrane in the abdomen, and drain the water;

2, hot pot, wipe the pot with a small piece of ginger, put two spoonfuls of oil, and fry the white crucian carp on both sides until it is slightly yellow;

3. Wash the hoe; Soak pericarpium Citri Tangerinae in water until soft, and scrape off white pulp;

4. Pour 8 bowls of water into the casserole and bring to a boil. Add all the ingredients and bring to a boil. Turn the heat down for an hour and a half and season with salt.

Efficacy: clearing heat and reducing fire, clearing lung and tonifying deficiency.

Winter melon and mung bean sparerib soup

Ingredients: ribs, wax gourd, some, mung bean, salt, yellow wine and ginger.

Exercise:

1, wash wax gourd and cut into pieces, and slice ginger for later use;

2. Wash the ribs, add ginger slices and add water to boil, and remove blood foam;

3. After the water is boiled, add a small amount of yellow rice wine and an appropriate amount of mung beans and stew for two hours;

4. After two hours, add wax gourd and cook for two hours;

5. Add a little salt and turn off the heat after ten minutes.

Efficacy: clearing away heat, relieving summer heat and inducing diuresis.

Sansi Xiaoshu decoction

Ingredients: dried wax gourd, dried Ge Fen, dried kudzuvine root120g, 400g lean pork, 6-8 chicken feet, 2-3 slices of ginger, and a little salt and oil.

Exercise:

1. Wash dried wax gourd, dried Ge Fen and dried kudzuvine root, soak until soft, and cut into strips;

2. Wash lean meat, cut into pieces, wash chicken feet, peel and remove nails;

3. Put the lean pork, chicken feet and ginger into the earthen pot together, add clear water, boil over high fire and stew over low fire for 3 hours;

4, add the right amount of salt oil.

Efficacy: clearing away heat and relieving exterior syndrome, relieving summer heat and benefiting water, clearing away heat and reducing fire.