The method of mulberry juice introduces the cuisine and its effects in detail: heat-clearing and detoxicating recipes, eyesight-improving recipes, heatstroke prevention recipes, heat-clearing and fire-removing recipes, and taste: fragrance technology: other mulberry juice making materials: main ingredients: 6 grams of mulberry leaves and 6 grams of chrysanthemum seasoning: 20 grams of sugar to teach you how to make mulberry juice and how to make it delicious/kloc-0. 2. Put mulberry leaves and chrysanthemums into a large cup, add sugar, and pour 250 ml of boiling water and mix well; 3. soak for about 5 minutes, and you can drink tea instead. Petty Pie-Eating together: Chrysanthemum: Chrysanthemum can be poisoned when eaten with chicken and pork. Avoid eating celery together. The practice of mung bean and bamboo leaf green porridge introduces the cuisine and its efficacy in detail: fine staple food, heat-clearing and detoxicating, heatstroke prevention, recipe taste: fragrant technology: boiled mung bean and bamboo leaf green porridge, making materials: main ingredients: japonica rice 100g, mung bean 30g, auxiliary materials: lotus leaf 10g, Zizania latifolia 10g, honeysuckle 5g, seasoning: rock sugar/0g. 2. Add an appropriate amount of cold water to the pot, boil it, and remove the residue to get juice; 3. Wash mung beans and japonica rice, soak them in cold water until they swell, put them in a pot, and add cold water about1500ml; 4. Boil with strong fire, add honeysuckle dew, bamboo leaves and lotus leaf juice, and simmer with low fire until the porridge is cooked; 5. Add the rock sugar to the porridge and stir well, then serve. The key to making mung bean and bamboo leaf porridge: 1. This product needs honeysuckle dew10g; Need fresh lotus leaves and fresh bamboo leaves. If there is no fresh product, it can be replaced by dry product (halved). 2. Yin Hua Dew: 5 grams of honeysuckle with appropriate amount of water, decocted, deslagging and cooled. Petty Pie-Shi Xiangke: Japonica Rice: Tang? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. It is heartbreaking not to eat with Xanthium sibiricum. " Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold." Lotus leaf: Lotus leaf, tung oil, Poria cocos and silver. The method of stewed pigeon with lemon introduces the cuisine and its effect in detail: nourishing yin and preventing heatstroke recipe taste: salty technology: stewed pigeon with lemon making materials: main ingredients: stewed pigeon with lemon 500g, seasoning: yellow wine 10g, monosodium glutamate 2g, sugar 5g, soy sauce 10g and vegetable oil 50g to teach you how to cook stewed pigeon with lemon. How to make stewed pigeon with lemon delicious 1. After the pigeon suffocates, scald its hair with boiling water, remove its hair and internal organs, wash it, rub it evenly inside and outside the abdominal cavity with cooking wine and soy sauce, marinate for a while, fry it in a boiling oil pan for about 3 minutes, and take it out; Peel and core the lemon and cut it into thin slices for later use. 2. Put the pot on the fire, add the broth to boil, add the pigeon, lemon slices, sugar, monosodium glutamate, soy sauce and cooking wine to boil, skim the floating foam, and simmer on low heat until the pigeon meat is cooked and rotten. Usage: Eat with food. Tips for making stewed pigeon with lemon: This product needs about 500 grams of vegetable oil after deep frying. Health tips: utility: promoting fluid production to quench thirst, removing summer heat and replenishing essence. Healthy food in summer. The practice of summer health medicated diet pea and mung bean porridge introduces the cuisine and its efficacy in detail: the fine staple food heat-clearing and detoxicating recipe for heatstroke prevention recipe taste: fragrance technology: the production materials of boiled pea and mung bean porridge: main ingredients: japonica rice 100g, mung bean 50g and pea 50g seasoning: sugar 20g teaches you how to make pea and mung bean porridge, and how to make it delicious 1. 2. Wash peas and blanch them thoroughly for later use; 3. Add about 1500 ml cold water to the pot, first add mung beans and boil them with high fire; 4. Put peas and japonica rice into the pot and cook slowly on low heat; 5. Add sugar to the porridge, stir it evenly, and then cook it for a while with slow fire. Petty Pie-Shi Xiangke: Japonica Rice: Tang? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. It is heartbreaking not to eat with Xanthium sibiricum. " Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold." The cooking and efficacy of diced watermelon porridge are introduced in detail: high-quality staple food for heatstroke prevention. Recipe taste: fragrant technology: boiled diced watermelon porridge. Material: main ingredients: japonica rice 100g, watermelon peel 50g seasoning: salt 2g teaches you how to make diced watermelon porridge and how to make it delicious 1. 2. Marinate the diced watermelon with salt; 3. Wash the japonica rice, soak it in cold water for half an hour, take it out and drain it; 4. Put the pot in cold water, dice watermelon peel and japonica rice, and boil it with strong fire first; 5. Cook on low heat for about 45 minutes, season with salt and serve. Petty Pie-Shi Xiangke: Japonica Rice: Tang? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. It is heartbreaking not to eat with Xanthium sibiricum. " Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold." The way of tomato sago porridge introduces the cuisine and its effect in detail: the taste of high-quality staple food heatstroke prevention recipe: sweet and sour technology: boiled tomato sago porridge's making materials: main ingredients: West Gu Mi 100g, tomato 250g seasoning: sugar 80g, osmanthus 10g to teach you how to make tomato sago porridge and how to make tomato sago porridge delicious 1 0g. 2. Wash sago, soak in cold water, remove and drain; 3. Add about 1000 ml of cold water to the pot, add sago, boil over high fire, add tomato pieces, and cook over low fire; 4. Add sugar and osmanthus, and serve. Pie-food phase grams: tomatoes: tomatoes should not be eaten with pomegranate.