Material: kidney-tonifying fruit, lean pork;

seasoning: garlic, vinegar, soy sauce, salt, monosodium glutamate, etc.

Practice:

1. Boil the kidney-tonifying fruit in boiling water for 1 minute, pick it up and cut it into 1cm thick oblique slices;

2. Slice garlic and lean pork, and stir-fry in the oil pan;

3. Add Bushen fruit, stir-fry quickly, drop a few drops of vinegar to reduce the stickiness of Bushen fruit tablets, and stir-fry with seasoning for a few times.

(2) cold kidney-tonifying fruit

Material: 2 kidney-tonifying fruits; Seasoning: soy sauce, vinegar, ginger, sesame oil, Chili oil or various sauces.

Practice:

1. Boil the whole washed kidney tonic fruit in boiling water, then pick it up and put it on a plate.

2. According to your own preferences, use soy sauce, vinegar, ginger, sesame oil, or various sauces to prepare the seasoning, stir it on the kidney-tonifying fruit or dip the kidney-tonifying fruit in the prepared seasoning before eating.

(3) Soft-fried Bushen Fruit

Material: 2 Bushen Fruits; Seasoning: one egg, salt, monosodium glutamate, flour, starch, pepper, salt and pepper.

Practice:

1. Remove the pedicles of kidney-tonifying fruits, and dry them with dry cloth one by one, or cut the tender pods into pieces for later use.

2. Add a little salt, monosodium glutamate and pepper to flour and starch, knock in eggs, and add a proper amount of water to make a thin paste.

3. Dip the washed kidney-tonifying fruit or slice into the prepared batter, fry it in oil until it turns yellow, take it out and put it on a plate. You can eat it or dip it in pepper.

(4) Pickled kidney tonic fruit

Material: 5 kg kidney tonic fruit and appropriate amount of pepper; Seasoning: 3g of salt and 3kg of soy sauce.

Practice:

1. Wash the kidney tonic fruit, cut off the excessive fruit stalk, put it in a crock, put a layer of kidney tonic fruit, sprinkle a thin layer of salt, and sprinkle some water after putting it away.

2. Turn the cylinder once a day. After 4 days, take out the kidney-tonifying fruit and knead it until it is soft, or punch a few holes in the fruit with a needle, and then press off the water.

3. Soak in soy sauce, turn it once a day, and eat it after about 1 days.

(5) Bushen Fruit Hot Pot

Materials: all kinds of meat slices, Bushen Fruit, vermicelli, tofu, etc.

seasoning: refined salt, vegetable oil, monosodium glutamate, coriander powder, sesame paste, chives, Chili oil, etc.

Practice:

1. Add water or clear soup to the hot pot, season with salt, oil and monosodium glutamate, and bring to a boil.

2. Mix all kinds of seasonings with minced coriander, chives, sesame paste, chili oil, etc. to make dip according to personal taste.

3. It's best to put some meat slices in the pot before the kidney tonic fruit. After the color changes, cook for a while, and then take it out for eating. Cooking for more time will not affect the taste.

(6) Curry rice

Ingredients: 25g of tender fruit for tonifying kidney, 15g of chicken breast, half a carrot, 2 potatoes, 25g of white radish and half an onion.

seasoning: curry powder, starch, butter, refined salt and rice.

Practice:

1. Wash the rice clean, add some water and cook the white rice, preferably slightly hard.

2. Cut the kidney-tonifying fruit, chicken, potato, carrot and white radish into pieces, and shred the onion.

3. Fire the pan, add butter to melt and heat it, stir-fry onion for a while, then add chicken, stir-fry until it completely changes color, add kidney fruit, carrot, potato and white radish, stir-fry continuously, add curry powder and refined salt, stir-fry evenly, drown all the materials with water, and cook with slow fire for about half an hour until it is crisp and rotten.

4. Add appropriate amount of starch to thicken, continue to cook for a few minutes, and then serve in a large bowl.

5. Put rice on another plate, one for each person, pour curry on it and help yourself.