Ingredients: sprouts, medlar, eggs, salt and oil.

Exercise:

1. Wash the sprouts, remove the roots, blanch with boiling water, remove and drain for later use.

2. Add salt to the eggs and break them up. Add the sprouts and medlar and mix well.

3. Put the oil in the hot pot and cool it. Pour in the egg mixture and stir fry evenly.

2. Stir-fried shrimps with Lycium barbarum buds

Ingredients: sprouts, medlar, shrimp, salt, cooking wine, ginger slices, onion.

Exercise:

1. Wash the sprouts, remove the roots, blanch with boiling water, remove and drain for later use.

2. Wash the shrimps, add cooking wine and salt and marinate for later use.

3. Put oil in a hot pan and cool, add ginger slices and shallots and stir fry, add shrimps and stir fry, add sprouts and medlar and add salt and stir fry.

3. Wolfberry bud bean curd soup

Ingredients: sprouts, medlar, tofu, lean meat, salt, ginger slices, cooking wine, onion.

Exercise:

1. Wash the sprouts, remove the roots, blanch with boiling water, remove and drain for later use.

2. Shred lean meat, add salt and cooking wine for later use.

3. Cut the onion and ginger into sections, put oil in a hot pot and cool. Add the onion and ginger and stir-fry until fragrant. Add the lean meat and stir-fry evenly.

4. Add a proper amount of water, add tofu, sprouts and medlar, and add salt to taste after boiling.

4. Stir-fried shredded pork with medlar buds

Ingredients: sprouts, medlar, pork, salt, ginger slices, cooking wine and onion.

Exercise:

1. Wash the sprouts, remove the roots, blanch with boiling water, remove and drain for later use.

2. Shred pork and marinate with salt and cooking wine for later use.

3. Chop onion and ginger, put oil in a hot pot and cool, add onion and ginger and stir-fry until fragrant, and add pork and stir-fry evenly.

4. Add sprouts and medlar, add salt and stir well.

5. Lycium barbarum bud roast duck soup

Ingredients: sprouts, medlar, roast duck, ginger slices, ginger, salt.

Exercise:

1. Wash the sprouts, remove the roots, blanch with boiling water, remove and drain for later use.

2. Cut the roast duck into small pieces and blanch it in hot water.

3. Put the roasted duck into the pot, add appropriate amount of water, add sprouts, medlar, ginger slices and ginger, cook for 1 hour, and season with salt.