1, Baixianglong jam material: 300g passion fruit, 300g pitaya, 2g stevia, 300g maltose and 50g rock sugar. Practice: Wash and drain the passion fruit, cut and take 300 grams of pulp juice; Cut pitaya pulp into fine dices for later use; Add passion fruit gravy and diced pitaya and continue to cook on low heat; Stir with a wooden spoon when cooking to avoid burning, and often remove floating foam when cooking; Cook slowly with low fire until the juice becomes thick, then turn off the fire, bottle, cool and store in cold storage. Efficacy: Sweet and delicious, it can be eaten as a nutritious and healthy jam.

2, pitaya fried shrimp materials: pitaya 1, 200 grams of fresh shrimp, one egg white, 2 celery, starch, salad oil, salt. Practice: Peel the fresh shrimp (sand shrimp) and use a dry cloth to absorb the water on the shrimp. Marinate for a while, drain and squeeze with a dry cloth. Put the shrimp into the egg white, add the dry starch and stir in one direction. Finally, add salad oil and stir (to prevent the shrimps from sticking together after being put into the pot) and let stand for 10 minute. Wash celery and cut into sections, peel pitaya and wash onion and cut into sections. Don't burn the oil pan too hot. Put the shrimp in the pot and turn it clockwise with chopsticks. When the color changes, it will be out of the pot. Add oil, chopped celery stalks, pitaya and chopped green onion, stir-fry the shrimp twice, and stir-fry it out of the pan. Efficacy: Bushen Jianpi.

3, pitaya prawn salad ingredients: 3 pitaya, 6 prawns, 300 grams of celery, salad dressing. Practice: break the pitaya from the middle, dig out the pulp with a knife and cut it into cubes for later use; Wash prawns, put water in the pot to boil, add a few drops of lemon juice and a little salt, add prawns and cook; Dice celery, blanch in boiling water with oil and salt, remove and let cool; Mix diced pitaya and diced celery with salad dressing.