Ingredients: 2 ounces of walnuts, 65,438 kilograms of lotus roots, 2 ounces of lotus seeds, 8 ounces of chestnuts, dried tangerine peel 1 piece, and red dates1piece.

Practice: Wash all the materials, cut the lotus root into pieces, remove the core from the red dates and lotus seeds, put 8 minutes of water in the pot, put the dried tangerine peel in first, put all the materials in after the water boils, cook for 20 minutes on high fire, and then turn to low fire to continue cooking for 2 hours. This soup tastes sweet. Walnuts, chestnuts and lotus seeds will gelatinize when cooked for a long time, making the whole soup thicker. It should be noted that when cooking soup, both lotus seeds and red dates should be pitted, because the green pit in lotus seeds has bitter taste, and the whole pot of soup will become bitter after cooking for a long time, while the red date pit is more likely to get angry, so it must be removed when cooking soup.

Winter melon, red dates and peanut soup

Ingredients: wax gourd 1 kg, 5 candied dates, 3 pairs of peanut kernels, 3 pairs of round meat, and barley seeds 1 2.

Practice: Wash all the materials, soften the round meat with water, and cut the melon into large pieces without peeling. Soak barley seeds in water for 2 hours. Add water to the pot for 8 minutes. After the water boils, add all the ingredients and cook for 20 minutes, then turn to low heat 1.5 hours.

Bergamot vegetarian soup

Ingredients: bergamot 1 kg, 4 figs, 8 red dates, 2 lilies, ebony 1 piece, dried tangerine peel 1 piece.

Practice: Wash all the materials, remove the core from the red dates, and cut the melons into large pieces. Put water in the pot for 8 minutes, add a piece of dried tangerine peel, add all the ingredients after the water boils, cook on high fire for 20 minutes, and then turn to low heat for 2 hours.

Cabbage and Siraitia grosvenorii soup

Ingredients: watercress 1 kg, 2 taels of apricot, half of Siraitia grosvenorii, 5 candied dates and 2 taels of lily.

Practice: Wash all the materials and add water to the pot for 8 minutes. After the water boils, add all the ingredients, cook on high fire for 20 minutes, then turn to low fire for 2 hours. Finally, add watercress and cook.