Ingredients: Thai Lycium barbarum 200g, vinegar, sugar, garlic, salt.

Production steps:

1. Thai wolfberry is washed and cut in the middle.

2. Cook in boiling water for 3 minutes, then take it out, cool it to room temperature, pack it and put it in the refrigerator for 2 hours.

3. Take out the vegetables and season them with vinegar, sugar, garlic and salt.

Practice 2: frying

Ingredients: Thai Lycium barbarum 200g, oil, garlic, ginger, green pepper, salt.

Production steps:

1. Wash Thai Lycium barbarum, boil it in boiling water for 1 min, and then take it out. Shred ginger and green pepper.

2. Add cold water to the dish and let it cool to room temperature.

3. Use peanut oil to start the pot, add Thai wolfberry, garlic, shredded ginger and shredded green pepper, and stir fry for one minute.

4. Season with salt.

Practice 3: Make soup.

Ingredients: 200g of Thai Lycium barbarum, 2 eggs, 3 Chinese angelica, 7 red dates, 50g of Lycium barbarum, 30g of sliced mushrooms, sesame oil 1 tablespoon, salt.

Production steps:

1. Soak Chinese angelica slices, red dates, medlar and mushroom slices in water.

2. Break the eggs and wash the Thai wolfberry.

3. Add water to the pot, heat it, and pour in angelica, red dates, medlar and mushrooms.

4. Cook for 5 minutes, add sesame oil, salt and Thai wolfberry.

5. Add the egg juice to the vegetable soup, stir it into egg blossoms, and quickly take it out of the pot.