1. Coconut milk sago.

Ingredients: 70g sago, 500ml coconut juice, appropriate amount of water.

Method: Pour appropriate amount of water into the pot and bring to a boil over high heat.

Add the sago and continue cooking for 10 minutes, stirring in the middle to prevent it from sticking to the bottom of the pot.

Slowly cook the sago until it is cooked (only a small white dot remains in the middle).

Turn off the heat, cover and simmer for 10 minutes.

The sago is fully cooked and transparent.

Rinse off the gum on the surface with cold water, then rinse again with cold boiled water (this step is to remove the raw water).

After putting it into the glass bottle, directly pour the cold coconut juice. One cup per person for the whole family. It is full of taste, sweet and refreshing.

2. Lily, lotus seeds and mung bean porridge.

Ingredients: 200 grams of rice.

Accessories: 25 grams of lily (dried), 50 grams of lotus seeds, 50 grams of mung beans.

Seasoning: 20 grams of rock sugar.

Method: Wash the rice with clean water, wash and cut the lily into small pieces; remove the heart and wash the lotus seeds; add an appropriate amount of water to the pot and bring to a boil, add the rice, lotus seeds and mung beans and bring to a boil; turn to medium heat and simmer for half an hour, add the lily and rock sugar.

Bring to a boil.

3. Grilled fish.

Ingredients: One piece of fish, half lotus root section, one green bamboo shoot, appropriate amount of fungus, cabbage, onion, wide noodles (you can add various shabu-shabu dishes according to personal taste).

Accessories: salt, five-spice powder, cooking wine, Pixian hot sauce, lantern red pepper, onion, ginger, coriander.

First wash the fish, cut it into two pieces with a knife, and marinate it with salt, cooking wine and five-spice powder.

Marinate the fish for a while, grease a baking pan with oil, put the fish on the middle shelf of the oven, and bake at 200 degrees for 15 minutes.

Wash and slice or dice the side dishes.

After the fish is grilled for the first time, place the onions or cabbage under the baking pan.

Then stir-fry the other ingredients with Pixian hot sauce. You don’t need to stir-fry for too long and grill them.

Then pour over the fish and cabbage.

In another pot, sauté the onion, ginger and lantern chili until fragrant, then pour it onto the side dishes in the baking pan (put more oil).

Put the baking sheet into the oven again (put one layer down to prevent the top from getting burnt easily), bake at 200 degrees for 20 minutes, and sprinkle with coriander.