Ingredients: 6 ginkgo, white radish100g, glutinous rice100g and sugar 50g.
Practice: Wash and shred the radish and blanch it with hot water for later use. Wash gingko first and cook it with glutinous rice. After the rice blooms, pour in the sugar and simmer for 10 minutes. Add shredded radish and you can eat.
2. Steamed turtle
Ingredients: soft-shelled turtle, chicken essence, cooking wine, onion, ginger, Jiang Mo and salt.
Practice: After the turtle is slaughtered, the head and claw tips are cut off and washed. Put some onions and ginger in the turtle's stomach, put salt, onions and ginger slices on the turtle, and then pour in cooking wine. Boil and steam for about 40 minutes until soft and rotten, and take out.
3, lotus seed lily red bean paste
Ingredients: 500g of red beans, 30g of white lotus seeds, 0g of lily10g, appropriate amount of dried tangerine peel, and about 500g of rock sugar.
Practice: Wash red beans, lotus seeds and lilies first and soak them in clear water for two hours. Boil water, put red beans (and soaked bean water), dried tangerine peel, lotus seeds and lily into the pot. After boiling, cook for two hours with medium fire and slow fire, and finally cook for about half an hour with high fire. Boil the red beans until they are sandy and have a proper amount of water. You can add sugar to taste, and the sweetness is according to everyone's favorite.
4. Lily, glutinous rice and kidney bean porridge
Ingredients: 50 grams of coix seed, 50 grams of rice, 0/5 grams of lily/kloc-,50 grams of red kidney beans, 2000 grams of clear water, 4 teaspoons of honey.
Practice: Boil water, add red kidney beans, and simmer for about half an hour. After the red kidney beans are crisp and rotten, add the washed lily, coix seed and rice and cook until the coix seed is hot and rotten. After cooking, open the lid and put it for a while. Add honey and mix well. Serve.