Jujube porridge: 5 jujubes, 50 grams of corn, and 10 grams of Poria. First decoct the Fu Shen, filter the juice, and cook the Fu Shen liquid with jujube and corn to make porridge. Take 2 times a day, morning and evening.
Lotus meat cake: 120 grams of lotus meat, 60 grams of poria, 120 grams of japonica rice, and appropriate amount of sugar. Slightly stir-fry lotus meat and japonica rice, grind into powder with Poria cocos, add sugar and water, mix thoroughly, steam over high heat to make a cake, cut into 10 pieces. 1 piece each time, 2 times a day.
Roast 1 sheep heart with roses, 50 grams of roses, 6 grams of saffron, and appropriate amount of salt. Wash and slice the sheep heart and set aside; mash the rose flowers, put them into a small pot, add water and safflower and cook for a while, take the decoction, add salt and set aside; skewer the sheep hearts on stainless steel baking needles and dip them in rose juice Roast over the fire several times until the lamb heart is cooked, then serve on a plate. Serve with food.
Mulberry and Lily Soup: 100 grams of fresh mulberry and 50 grams of fresh lily. Take fresh mulberry and lily, wash them, decoct them in water and take them. Once a day.
Pork heart soup: 1 pig heart, 250 grams of wolfberry, appropriate amounts of green onions and black beans. Wash the blood from the pig heart and cut it into fine dices; chop the wolfberry vegetables and green onion into small pieces; put the tempeh into the pot, add water, and cook the soy sauce; put the pig heart, wolfberry vegetables, and green onion into the black bean juice, add rice wine and salt Boil over low heat and make soup. Serve with food.