1. Babaocha Basic Edition

Materials:

Brown sugar, longan, jujube, peanut, lotus seed, lily, yam and jujube.

Practice:

1) Wash the Schisandra chinensis.

2) Wash jujube, longan and jujube, and make several cuts with a knife.

3) Put all the ingredients into the pot, add appropriate amount of water to boil, and then turn to low heat for about 20 minutes.

2. An upgraded version of Babao Tea

Materials:

Brown sugar, longan, jujube, peanut, lotus seed, lily, yam and jujube.

Practice:

1) soak Schisandra chinensis, longan, tremella, mulberry and longan in water, cut red dates and yam into pieces, and remove the heart of lily.

2) After all the materials are prepared, heat the pot with high fire, add brown sugar and cook for1~ 2 minutes;

3) Then add lily, longan, yam and red dates to boil, and simmer for about 5 minutes;

4) Add Fructus Schisandrae Chinensis, Longan, Tremella fuciformis and Mulberry, boil for 20-30 minutes with low fire, and skim off the floating foam.

3. Babao tea drink version

Materials:

Brown sugar, longan, jujube, peanut, lotus seed, lily, yam, jujube and black tea.

Practice:

1) soak Schisandra chinensis, longan, tremella, mulberry and longan in water, and soak black tea for later use.

2) After all the materials are prepared, add brown sugar, jujube and yam into the pot, and add appropriate amount of water to boil;

3) Then add other materials, add black tea and cook for about 10 minutes;

4) Finally, pour it into a cup.

4. Babao glutinous rice version

Materials:

Glutinous rice, black glutinous rice, brown sugar, red beans, lotus seeds, medlar, longan, longan and lily.

Practice:

1) Wash glutinous rice and black glutinous rice and soak them in water for 20 minutes;

2) peeling and coring red beans and longan, and soaking lotus seeds, longan and medlar in water for later use;

3) add brown sugar, add water until the brown sugar melts, turn to low heat, add all the materials, mix well and boil;

4) then cooking with a rice cooker.