? Litchi, yam and lotus rice porridge: Ingredients: 5 dried lychees, 30g japonica rice, 20g yam, 20g lotus seed and 30g sugar.
? Practice:
? 1.Shelling dried litchi; Rice is washed clean; Core removal of lotus rice.
? 2. Peel the yam, wash it and cut it into 1 pieces or diced pieces.
? 3. Put about 500 grams of water in the pot, add the raw materials, put them on the stove, first boil them with high fire, then heat them with medium fire, add white sugar until the rotten rice juice is thick, stir it a little, and then take them out of the fire for a while, and eat them twice a day1~.
? Fragrant sand soup:
? Materials:
? 0.5g of ginseng powder, 5g of Atractylodes macrocephala powder, 7g of Poria cocos powder, 3g of Radix Glycyrrhizae Preparata powder, 5g of Pericarpium Citri Tangerinae powder15g, 5g of Pinellia ternata powder, 1g of Radix Aucklandiae powder, 1g of Fructus Amomi powder, 5g of flour150g, 5g of coriander powder, 2g of salt and 2g of sesame oil.
? Practice:
? 1.Mix the Chinese medicinal powder with flour, add appropriate amount of water and make dough.
? 2. Roll the dough into thin slices, cut it into diamond-shaped pieces, add it to the boiling water pot as needed, add the minced coriander and salt to taste after it is cooked, put it into a bowl, and pour in a little sesame oil to serve.
Six gentlemen porridge:
? Materials:
? Ginseng powder1.5g, Atractylodes macrocephala powder 5g, Poria powder 7g, motherwort powder 3g, dried tangerine peel powder15g, Pinellia ternata powder 5g, japonica rice150g and sugar 50g.
? Practice:
? First, put six kinds of Chinese medicinal powders into a casserole, add a proper amount of water to soak them for 10 minute, then put the cleaned japonica rice into the casserole, add enough water, put it on a strong fire, boil it over a low fire, cook it into porridge, add white sugar and mix well, and serve.
? Adjust the stuffing bag:
? Materials:
? Astragalus powder 1 g, ginseng powder 1 g, Atractylodes macrocephala powder 1 g, Radix Glycyrrhizae Preparata powder 1 g, angelica powder 1 g, Pericarpium Citri Tangerinae powder 1 g, Cimicifuga rhizome powder 1 g, and so on.
? Practice:
? 1.Mix the first 8 Chinese medicinal powders and flour evenly, and add appropriate amount of water and good dough.
? 2. Add sesame oil and salt to the cabbage stuffing and mix well to make a stuffing.
? 3. Divide the dough prepared in advance into 10 portions, roll them into round skins, wrap them in a filling, reunite and seal them, put them in a cage one after another, steam them on a high fire, and take them out of the cage and put them on a plate for eating.
Yam soup:
? Materials:
? 50g of chicken offal, 70g of yam, 20g of dried mushroom, 20g of carrot10g, 20g of fried fish balls, 20g of leek, 3g of kelp10g, 3g of refined salt, 5g of soy sauce and 3g of wine.
? Practice:
? 1.Cut the chicken offal into bite sizes.
? 2. Soak the dried mushrooms and shred them.
? 3. Peel carrots and cut them into rectangular slices.
? 4. Deep-fried meatballs are cut into rectangular slices after water degreasing.
? 5. Wash the leek and cut it into sections about 2 cm long.
? 6. Peel the yam, wash the mucus with a clear pan and mash it in a mortar.
? 7. Wash the kelp, cut it into pieces, pour it into the pot with water, then add chicken offal and mushrooms, take out the kelp after cooking for a while, add carrots, cook for a while, then add wine, salt and soy sauce to taste, and add fried fish balls. Chop the mashed yam into a bite size with chopsticks, put it in a pot, cook for a while, remove the heat, and finally put it in leeks, which can be eaten in a soup bowl.
? Jujube eggs:
? Materials:
? 30 grams of Lycium barbarum, jujube 10 grams, 2 eggs.
? Practice:
? 1.Put Fructus Lycii and Fructus Jujubae in a clean gauze bag, put them in a casserole, and soak them in water for about 10 minute.
? 2. Put the casserole on the stove, add the washed eggs, and cook for 15 minutes. Take out the eggs, remove the shell, and then put them back in the original soup and cook for 10 minutes, then serve.
Hawthorn porridge:
? Materials:
? 30 grams of hawthorn, 200 grams of japonica rice and 30 grams of sugar.
? Practice:
? 1.Wash hawthorn with water; Japonica rice is washed clean.
? 2. Remove the core from the hawthorn, put it in aluminum pot together with the japonica rice, add about 800g of water, cook it on the stove, and leave it out of the fire when the rice blossom juice is thick, and then eat it when it is slightly cool.
? Jujube pit meat:
? Materials:
? Clean pork 1 50g, red dates 300g, egg white 1 serving, soy sauce15g, sugar 50g, vinegar 20g, starch10g, starch water10g, and refined salt/kloc-0.
? Practice:
? 1.Choose 40% fat and 60% lean pork, cut it into cubes first, then chop it into paste, put it in a bowl, add refined salt and egg white and mix well to make stuffing.
? 2. Put the red dates into a bowl, soak them in clear water, wash them after they swell, cut them open and remove the core, sprinkle too much white powder inside, put the meat stuffing into the jujube meat, close the mouth and put them into the plate face down, and finish them one by one, and sprinkle starch evenly on the dates for later use.
? 3. Put the pot on the fire, add cooking oil and heat it to 6 minutes. Put the jujube meat in the oil pan and fry it for about 2 minutes. When the jujube skin shrinks and the meat is thorough, pick it up and put it on the plate.
? 4. Pour the frying oil into the pan, add boiling water (150g), soy sauce, sugar and vinegar. When it is boiled, thicken it with starch water, pour the cooked oil on it and pour it on the jujube meat.