Fresh Rehmannia glutinosa can be used to cook Rehmannia glutinosa, Ophiopogon japonicus, tofu and keel soup. Common practices are as follows:

Ingredients: appropriate amount of hairy tofu and appropriate amount of Ophiopogon japonicus.

Seasoning: salt.

Practice steps:

1, materials need to be prepared first.

2. Then wash the tofu and cut it into pieces.

3. Then put all the ingredients in the casserole together, and then add water.

4. Finally, after the middle fire is boiled, simmer for one and a half minutes, and then put salt out of the pot.