Preparation materials: half tremella, peach gum10g, pumpkin100g, and crystal sugar 20g.

Tremella needs to be soaked in advance and soaked in peach gum for a while as long as possible until there is no hard core. Peel the pumpkin and cut it into small pieces, and tear the tremella as small as possible. After adding water to the pot, pour all the materials down, boil them with high fire, and then simmer slowly until the tremella is soft and sticky, and eat them at a suitable temperature. You can also put it in the refrigerator or sprinkle a little dried osmanthus according to your own preferences, which is delicious and beautiful.

Rock sugar mung bean soup

Preparation materials: clear water 1500g, appropriate amount of rock sugar, mung bean 150g.

Wash mung beans and put them aside 1500g water into the pot (you can put more according to your own needs). Add a proper amount of rock sugar according to your own taste for one hour, and the mung bean will boil.

Red Bean Soup

Soak the red beans in clear water the night before, take out the soaked red beans and put them in a casserole, pour in appropriate amount of water, cook for about 20 minutes on high fire, then let the red beans cool naturally, cook for half an hour on low fire until the red beans are boiled, and then add sugar to cool and serve.

Simi soup

Add a proper amount of water to the pot, add sago after boiling (sago has just been washed two or three times, don't soak it), and stir in circles with chopsticks. After stirring for five or six minutes, turn to low heat and stir for 20 minutes. After taking out, you can see that there are white spots on the sago, cover the pot and stew for about 20 minutes. After taking out sago without white spots, put it in ice water, crystal clear, and add ingredients according to your own preferences (coconut juice, mango, milk, etc. are all delicious).