Cold mulberry leaves: remove the petiole from the washed mulberry leaves, cut them into shreds, blanch them in a boiling water pot, then supercool them with cold boiling water, then drain the water, add seasonings and mix well.

2. Mulberry leaf stew

Braised with mulberry leaves and pork. When stewing, everyone must remember to use warm fire, not too hot. Mulberry leaves, which are best used in spring, are tender and fresh. Finally, just add some seasoning. The pork stewed in this way has the fragrance of mulberry leaves and is more mellow.

3. Mulberry leaf porridge

First, clean fresh mulberry leaves and lotus leaves, put them into the soup, take the juice to remove residues, add polished rice (washed) and cook into porridge, then add sugar and mix well. In addition, lean pork can be added to the porridge, which will taste better.