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1. Water chestnut, wolfberry and fresh lotus root soup

Ingredients: 20 grams of wolfberry, 100 grams each of lotus root and water chestnut , appropriate amount of salt, ginger slices and green onion segments

Method:

1. Peel the lotus root, wash and slice it, wash the water chestnuts and wolfberry, peel the wolfberry and cut it in half for later use ;

2. Put all the ingredients into a crock pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for half an hour, and finally add salt to taste.

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2. Lean Pork Mushroom and Water Chestnut Soup

Ingredients: 40 grams each of shiitake mushroom and water chestnut, pork 50 grams of lean meat, appropriate amount of salt, cooking wine, and ginger slices

Method:

1. Remove the roots of shiitake mushrooms, wash them, and slice them. Wash and peel the water chestnuts and slice them into slices. Lean pork Wash and slice;

2. Pour an appropriate amount of water into the pot, add all the ingredients, bring to a boil over high heat, cook over medium heat, add salt to taste and serve.

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2. Lean Meat Mushroom and Water Chestnut Soup

Ingredients: 40 grams each of shiitake mushroom and water chestnut, pork 50 grams of lean meat, appropriate amount of salt, cooking wine, and ginger slices

Method:

1. Remove the roots of shiitake mushrooms, wash them, and slice them. Wash and peel the water chestnuts and slice them into slices. Lean pork Wash and slice;

2. Pour an appropriate amount of water into the pot, add all the ingredients, bring to a boil over high heat, cook over medium heat, add salt to taste and serve.

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3. Water chestnut, burdock and pork bone soup

Ingredients: 10 grams of wolfberry, 500 grams of pork bones, 100 grams of burdock, 200 grams of water chestnuts, appropriate amount of MSG, clear soup, vinegar, salt, and cooking wine

Method:

1. Peel, wash, and cut the water chestnuts in half, wash the pork bones, Blanch the water, remove and drain, soak the wolfberries in warm water until soft, wash and fluff the burdock;

2. Pour the clear soup into a casserole, add pork bones and burdock, add vinegar and cooking wine , bring to a boil over high heat, and simmer over low heat for 2 hours;

3. Add the wolfberry and water chestnuts, cook for another half an hour, and finally add salt and MSG to taste.

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IV. Jellyfish and water chestnut soup

Ingredients: 10 wolfberries, 100 grams of water chestnuts, 150 grams of water chestnuts grams

Method:

1. Peel and wash the water chestnuts and slice them into slices. Wash the jellyfish and slice them into slices. Blanch them and wash the wolfberry;

2. Pour water into the pot, add wolfberry and water chestnuts, bring to a boil over high heat, add MSG, salt, and pepper, and then thicken with water starch;

3. Pour in the jellyfish, cook over high heat and serve.