Ingredients: 600g of baby cabbage and 50g of black fungus. Accessories: pork belly100g. Seasoning: 5g of onion and ginger, 4g of salt, 5g of cooking wine, 6g of soy sauce and appropriate amount of pepper.

Practice:

1, wash the baby cabbage, cut it vertically from the middle with a knife, soak the auricularia auricula in warm water, remove the roots, wash it, cut the pork belly into thin slices, put oil in the pot, heat it on low heat, add pepper and stir-fry until fragrant, then remove it, and add shredded onion and ginger to stir-fry until fragrant.

2. Add pork belly and stir-fry the oil, add a little soy sauce and cooking wine and stir well, then add the baby dish and stir well over high heat. Stir-fry the cabbage until soft, then add the soaked fungus. Add salt and stir-fry for a few minutes. Auricularia auricula has the function of moistening dryness, which is good for nourishing the stomach and relaxing bowels. When eaten with Chinese cabbage, it can clear away heat and detoxify, and can also relieve irritability. It is good for diuresis and relaxing bowels, and is suitable for clearing heat and moistening the lungs in summer.

Second, coconut milk taro sago dew

Ingredients: sago, taro, coconut juice, sugar.

Practice:

1, take a pot of clean water, bring it to a boil, add sago, stir while cooking on medium heat, until sago is translucent for about 15 minutes, turn off the fire and stew for 10 minutes until it is completely transparent, and rinse the mucus with cold water for later use.

2. Peel the taro, cut it into blocks, and steam it in a steamer for about 20 minutes until it is glutinous (chopsticks can simply pass through). Pour coconut juice into a pot, add appropriate amount of water to dilute it, then add appropriate amount of sugar, boil it, pour in taro and sago and stir well. This recipe can enrich protein and crude fiber, is good for detoxification, and has a good effect of nourishing yin and removing fire. You can eat it often in daily life.