Ingredients: 300 grams of sweet potato, appropriate amount of rock sugar, one piece of ginger and 2 liters of clear water.
Practice: Peel the sweet potato and cut it into blocks. Brush the ginger with a brush, it is best not to remove the ginger skin, pat it flat, put it in a soup pot, add clear water and cook it for a few minutes with low fire, then pour in the sweet potato pieces, cook it for 8- 10 minutes with low fire, and finally add rock sugar to adjust the sweetness.
Ingredients: 50 grams of coix seed, 250 grams of fresh lotus seeds, appropriate amount of rock sugar and appropriate amount of water.
Practice: Wash and soak the coix seed in advance, put it in a soup pot, and cook it on low heat for 10 minute. The lotus seeds are broken with a cooking machine, beaten into lotus seed paste, added to the soup pot, cooked with coix seed for 5-6 minutes, and finally seasoned with rock sugar.
Ingredients: 2 kg of wax gourd, 300 g of brown sugar, and appropriate amount of water.
Practice: Wash the melon with skin, cut it into small pieces, add brown sugar and mix well, marinate for 2 hours, and separate the water from the melon. Prepare a small milk pot, pour all the pickled melon brown sugar water and melon into the milk pot, and cook on low heat until the melon gradually becomes smaller and dry, and then turn off the heat. The slag is stored in a glass jar, and it can be brewed with a proper amount of drinking water when drinking.
Ingredients: quail eggs 15, appropriate amount of fresh/dried plumeria, appropriate amount of rock sugar and 2 liters of clear water.
Practice: Plumeria can be freshly picked or sold in pharmacies, and cleaned. Cooked quail eggs in advance, peeled off the shell, put them in a soup pot and boiled with rock sugar for 2-3 minutes. After the rock sugar is boiled and melted, add plumeria, and then turn off the heat.
Plumeria has a faint flower fragrance, and it also has the function of clearing heat and reducing fire.
Ingredients: red beans 1 00g, coconut milk1can, appropriate amount of rock sugar, 50g sago, and 2 liters of clear water.
Practice: soak the red beans for more than 6 hours in advance, put them in a pressure cooker/soup pot, add water and cook until the red beans bloom. Put sago in hot water, boil it, turn off the heat, cover it and stew for 8 minutes. Stew until there is a little white core in the middle of sago dew, then take it out and soak it in cold water to make sago more elastic. When the red beans are cooked, add a proper amount of rock sugar and cooked sago, and simmer for 1-2 minutes. Finally, pour in coconut milk and mix well to turn off the heat.
Ingredients: 30 grams of gelatin, one papaya, 250 ml of fresh milk, appropriate amount of rock sugar and appropriate amount of water.
Practice: Flower glue, that is, fish belly, is rich in collagen. To boil flower glue, you need to clean it first, add two pieces of ginger, put it in a steamer, steam it for 5-8 minutes, steam it until it is soft, and then soak it in cold water. The foam is 2-3 times larger than the original. Peel papaya, cut it into pieces, put it in a stewing pot, add a little rock sugar and soaked gum, and a little water, and stew over high fire 1 hour. After stewing, pour in fresh milk while it is hot and mix well.
Ingredients: 200 grams of taro, 20 grams of peach gum, 200 grams of milk, appropriate amount of rock sugar, and appropriate amount of water.
Practice: peel the taro and cut it into small pieces. Peach gum needs to be soaked and soaked one night in advance. Put the peach gum and taro into a casserole, add appropriate amount of water, bring to a boil, turn to low heat and cook for 20 minutes, add appropriate amount of rock sugar, and turn off the heat after boiling. Finally, pour in fresh milk and mix well.
Ingredients: 200g of cogongrass rhizome, 2 segments of sugarcane, carrot 1 root, 5-6 horseshoes, 2 candied dates and 2 liters of clear water.
Practice: Peel the carrots and cut them into blocks. Wash the sugar cane with a sponge and cut it into sections. Wash the grass roots, cut them into small pieces with scissors, put all the ingredients into the soup pot, boil over high fire and turn to low heat for 40 minutes.
Ingredients: 2 fresh lilies, 200g mung beans, proper amount of rock sugar, and 2 liters of clear water.
Practice: soak mung beans for 1-2 hours in advance, put them in a casserole, add water and rock sugar, and cook until the mung beans bloom, and the mung beans are ripe and rotten. Peel off the outer layer of fresh lily, break a petal, rinse off the sediment, put it in the cooked mung bean paste, and turn off the heat after boiling.
Ingredients: tremella fuciformis 1 flower, Sydney 1 flower, appropriate amount of rock sugar and appropriate amount of clear water.
Practice: dry tremella is soft, remove the hard core in the middle and chop it up. Peel Sydney, remove the core and cut into small pieces. First, put the tremella into a casserole, and cook on low heat until the tremella is sticky, then add the Sydney pieces and rock sugar, and continue to cook on low heat for 10 minute.