Materials: Auricularia auricula 10g, rock sugar 30g.

Practice: First soak the auricularia auricula in water in advance, then add a proper amount of water and rock sugar together, cover and stew for two hours.

This soup is most suitable for eating in dry autumn, especially to relieve the feeling of dry mouth and nose caused by dry autumn climate.

2. Five-juice soup

Materials: Ophiopogon japonicus 200g, water chestnut 200g, sugarcane100g, pear100g, lotus root100g.

Practice: first clean all the materials on the table, then cut them into blocks, and then put them into a blender in turn to juice. Here, I would like to remind Ophiopogon japonicus that it is best to cook it first and then squeeze it into juice, so that it will taste better.

Fruit juice soup can be directly made into soup or eaten as a beverage, which has the health care functions of clearing away fire, nourishing yin and moistening lung, and enhancing physical strength.

3. Lily lotus seed porridge

Ingredients: 20 grams of lily, 20 grams of lotus seeds, and 0/00 grams of japonica rice/kloc.

Practice: First remove the seeds from the lotus seeds, then soak the japonica rice in water for half an hour in advance and cook it with lily and lotus seeds into porridge.

This porridge has powerful health care effects such as clearing away heat and improving eyesight, nourishing yin and moistening lung.