Materials:

250g of tremella fuciformis, 25g of hawthorn cake, 200g of rock sugar (or sugar) and appropriate amount of osmanthus fragrans.

Exercise:

1. Wash tremella and cut into small pieces.

2. Hawthorn cake is cut into pieces the same size as tremella.

3. Put the crystal sugar into a basin, add boiling water to melt it, then pour it into a pot, add 500g of water (and 1000g of water soaked in crystal sugar), boil it, skim the floating foam, pour it into a casserole, add tremella and hawthorn cake slices, move it to a small fire and simmer the cake, then pour it into a big bowl, add osmanthus flowers and stir evenly.

4. If you don't simmer in a casserole, you can put the tremella into a large bowl, add sugar water and 500 grams of water, and steam it in a cage, with the same effect.

Tremella, mushrooms and red dates soup

Materials:

Tremella 15g, Lentinus edodes 25g, peanut 5g, candied dates 5g, peanut oil 5g and refined salt 2g.

Exercise:

1. Peanuts are filtered with boiling water, stripped, put into a pot, then injected with about 1000 ml of water, and boiled with candied dates.

2. Boil the tremella with water, cut off the hard pedicle and wash it.

Nutritional recipes for moon eggs

Egg and yellow flower soup

Materials:

3 eggs, yellow flower 10g, kelp 5g, auricularia auricula 5g, Chinese cabbage 10g, soy sauce 3g, refined salt 2g, monosodium glutamate 1g and broth 350g.

Exercise:

1. Marinated kelp, washed and shredded.

2. Wash the yellow flowers and cut them into sections.

3. Wash the fungus.

4. Beat the eggs into a bowl and mix well.

5. Add broth to the pot and bring to a boil. Add seasoning, kelp, yellow flower, fungus and Chinese cabbage. After boiling, pour in the eggs, cook for a while, thicken.

Stewed pudding with egg and milk

Materials:

250g fresh milk, sugar 125g, egg 135g.

Exercise:

1. Divide the milk into two parts, one part is mixed with white sugar, and slowly heat it with low fire to let the white sugar melt.

2. The pudding mold can be replaced by a porcelain teacup with a big top and a small bottom, washed and dried, and coated with a thin layer of oil for later use.

3. Add 15g water and 50g sugar to the pot, simmer until golden brown, pour it into the pudding mold while it is hot, and pad the bottom layer of the pudding mold (about 2cm thick).

4. Beat the eggs evenly in a bowl, first add cold milk and stir, then pour in hot milk melted with sugar and stir evenly, and then filter with a fine sieve (or clean gauze) to make egg milk slurry.

5. Pour the eggs and milk slurry into the pudding mold (until it is eight points full), put it in a cage and simmer for about 20 minutes. The egg liquid can be taken out when it is boiled to the center. After cooling, cover it on a small glass (or saucer) and serve.