The practice of lotus root powder soup introduces the cuisine and its efficacy in detail: the secret recipe of dim sum/dim sum stool, the recipe of promoting blood circulation and removing blood stasis, the recipe of nourishing health, the recipe of invigorating spleen and appetizing, and the recipe of clearing heat and removing fire.

Taste: original flavor technology: boiled lotus root starch soup making material: main ingredient: lotus root starch 50g.

Accessories: 25 grams of Lycium barbarum will teach you how to make lotus root starch soup. How to make lotus root starch soup is delicious 1. Wash medlar;

2. Add appropriate amount of water to lotus root starch and bring to a boil;

3. Add Lycium barbarum to the lotus root powder, boil it and eat it. Pie-food phase grams:

Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.

The practice of lotus root starch porridge introduces the cuisine and its effects in detail: fine staple food, nourishing qi and blood, nourishing stomach and clearing heat and removing fire.

Taste: Sweet technology: boiled lotus root porridge. Ingredients: lotus root starch 25g, japonica rice 25g.

Seasoning: 20 grams of sugar lotus root starch porridge features: sweet and delicious. Teach you how to make lotus root starch porridge, and how to make lotus root starch porridge is delicious 1. Put the japonica rice into the pot to cook porridge;

2. When the japonica rice is cooked, add lotus root starch and mix well, and add sugar. Pie-food phase grams:

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 practice of lotus root starch pigeon egg soup introduces the cuisine and its effect in detail: the recipe of nourishing yang at home and the recipe of malnutrition in children

Taste: Sweet technology: Baked lotus root starch pigeon eggs soup. Material: main ingredient: pigeon eggs 200g.

Accessories: lotus root starch 150g.

Seasoning: 200g of sugar and 20g of osmanthus will teach you how to make pigeon eggs soup with lotus root starch. How to make lotus root starch pigeon eggs soup delicious 1. Take 10 tablespoon and apply a little lard;

2. Beat the pigeon eggs into the spoon respectively;

3. Pour the lotus root powder on the chopping board, grind it into fine powder and put it in the plate;

4. Put the spoon in the cage, steam the pigeon eggs with low fire and take it out for later use;

5. Put 500 grams of water into the pot, boil it, and add sugar and osmanthus;

6. After the sugar melts, pour it into a dish filled with lotus root starch, stir it evenly while pouring it, put it into a bowl and eat it in pigeon eggs.