Sweet-scented osmanthus lotus seed soup

Ingredients: sweet-scented osmanthus (candied fruit) 3g, lotus seeds 50g, a little brown sugar.

Practice: Lotus seeds are boiled and peeled. Add a proper amount of water and simmer for about 2 hours until the lotus seed crisp soup becomes soup, then add osmanthus and brown sugar and continue to cook for 5 minutes. You can make breakfast or snacks.

2

Winter bamboo shoots and pea seedling soup

Ingredients: winter bamboo shoots, pea seedlings 100g, clear soup 300ml, milk 50ml. Salt, pepper, sugar, ginger juice, starch, sesame oil.

Practice: winter bamboo shoots are peeled, washed and chopped; Wash the pea seedlings, blanch them with boiling water, take them out, cool them with cold water and chop them into powder. Put winter bamboo shoots and bean sprouts in a bowl, add salt, ginger juice and sugar and mix well for later use. Put the wok on a big fire, add milk and clear soup, bring it to a boil, add the mixed winter bamboo shoots and bean sprouts, add pepper, thicken it with water starch and sprinkle with sesame oil.

three

Longevity amaranth soup

Ingredients: 300g amaranth, 3 eggs, a little refined salt, and a proper amount of monosodium glutamate.

Practice: remove the roots of amaranth, wash it, cut it into appropriate sizes, beat the eggs in eight bowls, and stir evenly for later use. Add a proper amount of water to the pot, add amaranth after boiling, cook for a while, add egg paste evenly, after the eggs are cooked, add refined salt and monosodium glutamate to taste, and take out the pot.

four

Lysimachia christinae and honeysuckle stewed meat

Ingredients: Lysimachia christinae 200g, Flos Lonicerae 150g, lean meat 1kg, and 3 tablespoons of yellow rice wine.

Practice: Wrap Lysimachia christinae and Flos Lonicerae in cloth, put the meat pieces into the pot, pour appropriate amount of water into the fire to boil, add yellow wine as appropriate, and simmer for about three hours.

five

Steamed pork liver with Desmodium styracifolium

Ingredients: 60g of Lysimachia christinae, 250g of pig liver, and 0.5g of Goubao/kloc-0.

Practice: Wash Lysimachia christinae and Goubao, pound and grind them into fine powder, wash the pig liver, soak them in boiling water, rinse them with cold water, drain the water, cut them into pieces, put them in a bowl, remove the powder, mix well, add onion, ginger slices, clear soup, steam them in a cage for about 30 minutes, take them out, secrete the soup, and season them with salt and monosodium glutamate.

six

Plantain tea

Materials: Herba Lysimachiae Christinae 15g, Herba Taraxaci 7.5g, Endothelium Corneum Gigeriae Galli1g, Semen Plantaginis 1 1g, and Stevia rebaudiana leaves 7.5g;

Practice: wrapping Herba Lysimachiae Christinae, Herba Taraxaci, Endothelium Corneum Gigeriae Galli, Semen Plantaginis, Stevia leaf, etc. Put it in a cotton bag and filter it with water. Soak all the medicines in 450ml hot water 10-20min, then pour out the decoction and filter.

seven

Steamed salmon

Ingredients: Salmon L slices (300g), onion 60g, ginger and garlic pepper 20g, wine and corn flour 1 tablespoon, salt 1 2 tablespoons, oyster sauce 1 tablespoon, pepper and sugar 1 tablespoon, wine and water1tablespoon.

Practice: Wash the salmon and marinate it with seasoning 15 minutes. Shred onion, slice garlic, shred pepper, spread half of it on the bottom of the plate, and then add salted fish. Sprinkle seasoning such as oyster sauce, pepper, sugar, wine and water on the surface of the fish. Spread the remaining shredded shallots, steam them in a steamer for 10 minutes, and pierce the fish thoroughly with chopsticks. You can eat them without chopsticks.