1, the first method: raw materials: about 400g (8 Liang) of white radish, about 200g (4 Liang) of radish leaves, about 200g (4 Liang) of carrots, 3 dried mushrooms, about 200g (4 Liang) of fresh burdock roots or about 25g of dried burdock (the error of the above raw materials is about 20%). Production method: Radish should be cut with skin after washing, because the skin is rich in biomass. Cook vegetable soup with aluminum pot or heat-resistant glassware; Please use a glass bottle to keep the soup. Cut the radish into large pieces, not finely. Add three times as much water as vegetables. After the fire boils, simmer for1~ 2 hours, and you can drink it after the ceasefire (don't lift the lid when cooking, don't make any more processing in the soup, and don't add other herbs or materials).

2. The second method: raw materials: white radish (about a quarter of the medium-sized radish), white radish leaves (about a quarter of the leaves of big radish are used, and radish leaves should be soaked in water for two hours to avoid pesticide residue), carrot (about half of the medium-sized radish), burdock (about half of the medium-sized radish), and one dried mushroom (dried in the sun to transform vitamin D, vitamin D, vitamin D, vitamin D, vitamin D, vitamin D, vitamin D, vitamin D, vitamin D, vitamin D, vitamin D, vitamin Method of production: Don't blanch the vegetables beforehand, but cut the skin into large pieces. Please use a heat-resistant glass pot for cooking. Put in three times as much water as the vegetables. After the water is boiled, simmer for 2 hours. Drink vegetable soup instead of tea. Make it for two days at a time, put it in a container made of glass, porcelain or pottery, and put it in the refrigerator for storage, and heat it slightly when drinking.

3. The third method: raw materials: 1/4 white radishes, 1/4 white radish leaves, 1/2 carrots, 1/4 burdock or burdock tea 20-30g, and a dried mushroom.

4. Method of making: clean the materials, cut them into large pieces, put them in a stainless steel pot or a glass pot, boil them with water which is three times the amount of food, simmer them for one hour and put them into glassware. After cooling, they can be stored in the refrigerator and drunk within three days (600 ml/day for patients). (Note: Do not lift the lid before cooking. The foam floating on the soup cannot be removed and cannot be mixed with other herbs or plants. )

5. The fourth method: raw materials: white radish (medium-sized) 250g (dry 1 1 g), white radish leaves125g (dry 8.5g) and carrot125g (dry17). Vegetable residue can also be eaten.

6. The fifth method: raw materials: a quarter of white radish, 4-6 leaves of white radish, half of carrot, 2 mushrooms 1-2, and a quarter of burdock. Production method: cut all the ingredients into cubes, put them in a stainless steel pot or a glass pot, and drain. After the water is boiled, turn it off to low heat, and then boil it for 10 to 15 minutes before drinking.