raw material

Ingredients: 400 grams of pears.

Accessories: Fritillaria cirrhosa 5g

Seasoning: 5g rock sugar.

working methods

1. Cut off the pedicle of Sydney and dig out Sydney's heart.

2. Bury Fritillaria powder and rock sugar in Sydney, cover the pedicle, wear it with a toothpick, and stew it in a stew for 45 minutes.

Pumpkin and mung bean soup

raw material

Ingredients: one catty of old pumpkin and two ounces of mung bean.

Seasoning: a little salt, a little sugar.

working methods

1, wash mung beans; Peel and wash the pumpkin and cut it into pieces about two centimeters square.

2. Add about a catty and a half of water to the pot, wash the mung beans twice, then put them in a cold water pot, boil them on high fire and cook them on low fire for about 20 minutes.

3. When the mung bean skin has just cracked, put in pumpkin pieces, boil over high fire, and cook over medium fire until it is soft and cooked.

4. At this time, you can put a little sugar or salt (according to your own preferences).

5. Stir well and put it in a soup bowl.

Lily, lotus seed and mung bean porridge

raw material

Material: 200 grams of rice.

Accessories: lily (dried) 25g, lotus seed 50g and mung bean 50g.

Seasoning: 20g rock sugar.

working methods

1. Wash rice with clear water, wash lily and cut into small pieces;

2. Wash the lotus seeds;

3. Add a proper amount of water to the pot to boil, and add rice, lotus seeds and mung beans to boil;

4. Turn to medium heat and cook for half an hour. Add lily and bring the rock sugar to a boil.

Melon vegetables

raw material

Ingredients: 300 grams of wax gourd.

Accessories: pork (lean meat)100g, mushroom (dry)10g, shrimp10g.

Seasoning: green onion 10g, ginger 10g, soy sauce 15g, sesame oil 15g, yellow wine 15g and salt 2g.

working methods

1. First, soak mushrooms in soft shreds, chop shrimps, and mix them with minced meat to make meat sauce.

2. Wash the cantaloupe, cut a lid at the pedicle, dig out the melon seeds and pulp, and put them into the mixed meat sauce, minced onion and ginger, soy sauce, sesame oil, Shaoxing wine and refined salt, and then put them into the fire 10 minute. When heating, don't cover it, but put it aside and heat it together. Cover the melon before serving. The melon can be decorated with some green vegetables and red fruits.

Spinach lean porridge

raw material

Ingredients: japonica rice100g, spinach100g, pork tenderloin 50g.

Seasoning: 5g onion, 3g ginger, 2g salt, salad oil 10g.

working methods

1. Remove rotten leaves from spinach, wash and cut into fine powder; Wash onion and ginger and shred.

2. Wash pork tenderloin, remove fascia, cut into small dices, and fry in a hot oil pan for later use.

3. Wash the japonica rice, soak it for 30 minutes, take it out and drain it, put it in a washed pot, add 1200ml cold water, boil it with strong fire, then cook it with low fire until the rice grains become soft, and add diced meat to cook it.

4. Add shredded ginger, shredded onion and salt to the porridge, and then add spinach to cook.

Rock candy bird's nest cup

raw material

Ingredients: 300g pear, 5g bird's nest.

Seasoning: 5g rock sugar.

working methods

1. Wash the pear and cut off the stem end (as a cover).

2. Dig the pear core.

3. Put the bird's nest and rock sugar into the pear, cover it, fix it with a toothpick, and steam it in the bird's nest. This bird's nest cup has the functions of clearing away heat, moistening lung, relieving cough and resolving phlegm.