Raw materials: mung bean 100g, wax gourd 100g, 5g of honey and proper amount of water.

Practice: 1. Wash mung beans and soak them in water for about 30 minutes. 2. Peel the wax gourd, remove the pulp and cut it into small pieces. 3. Pour the mung beans into the pot, add appropriate amount of water, and cook for about 15 minutes until the mung beans bloom slightly. 4. Pour in the melon seeds and continue to cook until the melon seeds are cooked. Turn off the fire and let it cool. Refrigerate in the refrigerator, and add some honey when drinking.

Lotus seed, tangerine peel and mung bean paste

Ingredients: 80g mung bean, 50g lotus seed, 0g lotus leaf10g rock sugar, 20g dried tangerine peel10g.

Practice: 1. Wash mung beans, add 4 times of water into the pot, boil for 10 minute, and scoop out about half of mung bean water for drinking alone. Cook until the mung bean skin is broken, and then take out the mung bean skin. 2. Separate the fished mung bean skins for later use. Wash the lotus seeds and put them in a pot for about 20 minutes. 3. Put the dried tangerine peel into the seasoning box alone, put it in the pot and cook for 10 minute, then add the crystal sugar and cook for 10 minute until it melts. 4. Sprinkle dried lotus leaves on the surface of mung bean soup without stirring, cover and cook for 5 minutes, then simmer for about 10 minute after turning off the fire, and take out the lotus leaves. 5. Pour the cooked mung bean soup into a blender container, pour the mung bean skin that was fished out separately before, and beat all the ingredients into sand with a blender.

Chrysanthemum green soybean milk

Ingredients: 70g mung bean, 0/0g chrysanthemum tea/kloc-0, 5g rock sugar, 0/000ml water/kloc-0.

Practice: 1. Wash mung beans and soak for 24 hours. 2. Wash the impurities on the surface of chrysanthemum with clear water, and add 1000 ml boiling water to brew for about 10 minute. 3. Pour the soaked chrysanthemum tea into the soymilk machine and filter out the chrysanthemums. 4. Add mung beans to make soy milk. When drinking, you can put a proper amount of rock sugar, filter out bean dregs, and you can also drink bean dregs together.

Fried watermelon skin

Ingredients: 250g watermelon peel, 8 teaspoons of salt 1, rice vinegar1spoon.

Practice: 1. After eating 250g watermelon skin (it is better to have a little red pulp inside, so that the taste of My Sweetie will be good), remove the hard skin outside the watermelon skin with a knife, leaving the pulp. 2. Cut the pulp into small watermelon cubes with a knife with a square of 1 cm. 3. Put the diced watermelon into a bowl, sprinkle with 1/8 teaspoons of salt, and set aside to marinate for 3 minutes (not too much salt, just a little salt can sterilize the watermelon skin and make the taste sweeter). 4. Pour 1 tbsp rice vinegar into the pickled diced watermelon and stir evenly with chopsticks.

Steamed bitter gourd

Ingredients: half bitter gourd, 200g pork, auricularia auricula 1 00g corn flour, 5g salt, 3g soy sauce, 5g oyster sauce, 5g starch water, and vegetable oil1spoon.

Practice: 1. Wash bitter gourd, turn it over with a knife and dig out melon seeds and pulp. 2. Cut into slightly thicker bitter gourd rings. 3. Boil a pot of water, put salt and vegetable oil in the water, add bitter gourd after boiling, burn it, remove it when the color of bitter gourd turns green, and cool it. 4. Dry the water in the bitter gourd ring and coat the inner ring with raw powder. 5. Chop fungus and pork, mix with salt and raw materials to make meat stuffing, and put it on a plate. 6. boil a pot of water. After the water in the pot is boiled, put the brewed bitter gourd into the pot and steam for 12 minutes. 7. Pour the juice from the steamed bitter gourd dish into the pot, add proper amount of vegetable oil, oyster sauce and water starch to make a thin sauce, and pour it on the brewed bitter gourd.

Braised bitter gourd with red dates

Ingredients: 4 bitter melons, 7 dried dates, and appropriate amount of honey.

Practice: 1. Wash the red dates and remove the core in the middle for later use. 2. Wash the bitter gourd, cut it into small pieces from the cross section, and hollow it with a spoon in the middle.

Seeds. 3. Put water in the pot and a little salt and oil. After the water is boiled, blanch the bitter gourd for one to two minutes until it is cut off. Take it out and soak it in cold water. 4. Roll up the peeled red dates, stuff them into bitter gourd segments, then cut them into thin slices and pour honey on them.

Shrimp, tiger skin and wax gourd

Ingredients: wax gourd 1 chunk, dried shrimp 1 handle, salt 3g, soy sauce 3g, 2 shallots, pepper and a little vegetable oil.

Practice: 1. Peel and cut the washed wax gourd into squares, and put a cross knife on the peeled side. 2. Soak the dried shrimps in clear water for ten minutes. 3. Pour the right amount of oil into the hot pot, put one side of the prepared wax gourd cutter into the pot, and add the soaked shrimps to fry together. 4. Slightly fry until golden brown, then add appropriate amount of soy sauce; Bring the fire to a boil and simmer for five minutes. 5. Add seasonings such as salt and pepper to the cooked wax gourd and stir well; Put the boiled melon and shrimp on the plate.