Sangju Mint Beverage (Cold Conditioning)

1. Remove impurities from mulberry leaves, chrysanthemum, bitter bamboo leaves, lalang grass rhizome and mint, wash them with clear water and drain them. 2. Put all the mulberry leaves, chrysanthemum, bitter bamboo leaves, cogongrass rhizome and mint leaves into a teapot, and boil the water for about 10- 15 minutes, which can be drunk at any time and cannot be used as a substitute for tea.

Stir-fried mung bean sprouts (cold conditioning)

1. Remove impurities from mung bean sprouts and wash them; 2. Heat in a pan, add vegetable oil and heat to 90% heat; 3. Put the mung bean sprouts into the pot, add salt and soy sauce, stir-fry and serve.

Rice vinegar, radish and vegetables (cold conditioning)

1. Wash the radish and cut it into small pieces. 2. Put a little pepper and salt and soak in rice vinegar for 4 hours. 3. pour sesame oil when eating.

Celery onion soybean tomato soup (cold conditioning)

1. Wash and soak soybeans 1 hour, and remove water; 2. Then put it in water, cook it with ginger slices until it is cooked thoroughly, pick up the beans and leave the soup; 3. Peel the onion, wash and slice; 4. Blanch tomatoes in boiling water for 5 minutes, peel, core and cut into pieces; 5. Wash the green pepper, remove the core and cut into pieces, celery.

Yali Similu (cold conditioning)

1. Wash, peel, remove the core, chop, put in a pot, add 5 cups of water and boil for 30 minutes; 2. Remove pear dregs and leave juice; 3. Boil the pear juice again, add in the West Gu Mi, and simmer until it is completely transparent; 4. Add rock sugar to dissolve.

Coriander and egg soup (cold conditioning)

Shell the eggs and put them in a bowl. Add chopped coriander before steaming. After shaping, add onion (minced), ginger (minced), salt and sesame oil and steam for 2 minutes.

Bitter gourd lean broth (cold conditioning)

1. Clean lean meat and cut into pieces; 2. Wash fresh bitter gourd, remove pulp and cut into pieces for later use; 3. Put the lean pork slices into the soup pot, add appropriate amount of water and cook with high fire; 4. After boiling, skim off the floating foam and cook on low heat; 5. When it is cooked to 70% maturity, add bitter gourd slices, adjust the taste with refined salt and cook.

Fried shredded shrimp with leek (clearing away heat and toxic materials)

1. Wash the shrimps, drain the water, cut them from the back (don't cut them off), remove the shrimp tendons, spread them out and cut them into filaments; 2. Wash the leek moss, drain the water and cut into 2 cm long sections; 3. Wash and shred onions; 4. Peel ginger, wash and shred; 5. Heat the wok, add peanut oil to heat it, and add chopped green onion and ginger.

Mung bean tea rock sugar soup (clearing away heat and toxic materials)

1. Wash and mash mung beans, put them in a casserole, add 3 bowls of water and boil them to 1 bowl and a half; 2. Add tea leaves and cook for 5 minutes. Add rock sugar and stir. Welcome to waimai.com Takeaway Network.