Ingredients: mung bean 200g, kelp 150g. Accessories: appropriate amount of borneol and water.

Practice: soak mung beans, kelp needs to be thoroughly cleaned, and then soak until soft. Drain mung beans, soak kelp and slice. Put kelp in a pressure cooker. Then pour in mung beans. Fill half a pot with water. Cover the lid and boil for about half an hour. Open the lid when the air is exhausted. Put the borneol sugar in. Bring the fire to a boil until the borneol melts.

2, Yang Zhi manna.

Ingredients: 5 mangoes, coconut juice 1 box (245ml), 4 grapefruit 1/4, sago100g, a little whipped cream and 20g of sugar.

Practice: Dice mango, (4 pieces of pulp are about 300g for pulp, 1 piece for decoration). Mix the pulp of four mangoes with coconut milk and white sugar, put them in a blender and stir them into coconut milk mango pulp, and put them in the refrigerator for later use. Boil water in a pot, add sago to boil for 1 min, cover and stew for 20 minutes, then take it out and let it cool. At this time, there are white spots in the middle of sago. While stewing sago, peel off the grapefruit and put it in the refrigerator for later use. Boil another pot of water. After the water boils, add the sago that has been cooled, and continue to cook for 5 or 6 minutes until the sago is almost completely transparent and cooled. Take out mango coconut milk, mix it with sago, drizzle with a little whipped cream, and decorate with diced mango and shredded grapefruit.

3. Stewed Sydney with rock sugar.

Materials: 2 Sydney, 40g rock sugar, purified water 1000ml.

Practice: Peel and core Sydney, cut into pieces and set aside. Add 1000ml water to the pot, add rock sugar when it is almost boiling, and heat it on low heat until the rock sugar melts. Then put in the cut pear pieces. After the fire boils, change it to low fire and cook 15 minutes or so. It tastes better after being cooled.