mung bean stuffed lotus root

raw materials: 45g mung bean, 4g lotus root and 1g； rock sugar;

Practice:

1. Wash mung beans and soak them overnight; Peel and wash lotus root, and cut it from one end;

2. Pour mung beans into the holes of lotus root; Fasten the cut lotus root head and fix it with a toothpick;

3. Put the lotus root into the pot, add water and rock sugar, bring it to a boil with high fire, and simmer for one hour;

4. Take out the lotus root, cut it into pieces, scoop a little original soup into a wok, add a little rock sugar to boil it, thicken it and pour it on the lotus root slices.

Cold sweet-scented osmanthus mung bean cake

Ingredients:

5g of jujube paste, a handful of dried osmanthus, two bowls of mung beans left over from cooking soup, and 15g of agar

Practice:

1. Put mung beans and jujube paste together and paste them; Jujube paste is a ready-made product, very sweet, I feel that there is no need to put sugar;

2. Soak agar in cold water until soft, put it in a container suitable for microwave oven, put it in microwave oven and heat it for two minutes with medium heat to make agar solution, pour it into mung bean paste, then add osmanthus fragrans, and stir well;

3. Find a box, pour the mung bean paste into it, cover it and put it in the refrigerator for half a day. When eating, cut it into small pieces with a knife, and decorate each piece with a little jujube paste.

Gouqitou soup with white crucian carp

Ingredients: one white crucian carp, a little ginger, edible oil, Gouqitou, dried tangerine peel, salt and monosodium glutamate.

Practice:

1. Wash the slaughtered white crucian carp, scrape off the black membrane in the abdomen and drain the water;

2. Heat the pan, wipe the pan with a small piece of cracked ginger, put two tablespoons of oil, and fry the white crucian carp on both sides until it is slightly yellow;

3. Wash the gouqi head; Soak tangerine peel in water until soft, and scrape off the white pulp;

4. Pour 8 bowls of water into a clay pot and bring to a boil. Add all the ingredients and bring to a boil with strong fire. Turn the pot to low heat for one and a half hours, and season with salt.

efficacy: clearing away heat, reducing fire, clearing lung-heat and tonifying deficiency.

winter melon and mung bean sparerib soup

Ingredients: ribs, winter melon, a few, mung bean, salt, yellow wine and ginger.

Practice:

1. Wash the wax gourd into pieces and slice the ginger for later use;

2. Wash the ribs, add ginger slices, add water and boil over high fire, and remove the blood foam;

3. After the water boils, add a small amount of yellow rice wine and an appropriate amount of mung beans, and simmer for two hours;

4. After two hours, add wax gourd and cook for two hours;

5. Add a little salt and turn off the fire after ten minutes.

efficacy: clearing away heat, clearing away summer heat and promoting diuresis.

Sansi Summer-relieving Decoction

Ingredients: 12g of dried wax gourd, 12g of dried arrowroot and 12g of dried kudzuvine root, 4g of lean pork, 6-8 chicken feet, 2-3 slices of ginger, and a little salt and oil.

Practice:

1. Wash dried wax gourd, dried arrowroot and dried kudzuvine root, soak until soft, and then cut into strips;

2. Wash lean pork, cut into pieces, wash chicken feet, peel and nail;

3. Put lean pork, chicken feet and ginger into a clay pot, add clear water, boil with strong fire, and then simmer for 3 hours;

4. Add a proper amount of salt oil.

efficacy: clearing away heat, relieving exterior syndrome, relieving summer heat, benefiting water, and clearing away heat.