Ingredients: fresh lily 100g, canned asparagus 1 can, salt and monosodium glutamate.

Practice: break the fresh lily, remove the inner membrane, clean it with salt, wash it, put it in a casserole, add appropriate amount of water and cook it until it is seven-ripe; Open the can, take out asparagus, cut into pieces, put it into fresh lily soup, add salt and monosodium glutamate and serve.

Efficacy: clear the heart and soothe the nerves, moisten the lungs and relieve cough. It is suitable for insomnia, irritability, cough and dry throat caused by heart fire and lung heat.

Edible: Take lily, asparagus and soup with meals, 1-3 times a day, 150-200ml each time.

Artemisia selengensis fish head soup

Ingredients: fresh chrysanthemum 250g, bighead carp 1 strip (weighing about 250g), 3 slices of ginger, vegetable oil, monosodium glutamate and salt.

Practice: first wash the head of bighead, remove the gills and cut it open with a knife; Wash ginger and slice; Heat the wok, add vegetable oil to heat it, then add the head of bighead and fry until it is slightly yellow. Add a proper amount of water to the casserole, bring it to a boil with high fire, add bighead carp and ginger slices, continue to cook for 10 minute with medium fire, then add chrysanthemum morifolium, and add salt and monosodium glutamate when cooked.

Efficacy: tonify liver and kidney, strengthen brain and improve intelligence. Suitable for dizziness, headache, hypomnesis, insomnia, etc. It is caused by deficiency of liver and kidney and imbalance of wind deficiency. This soup is suitable for spring.

How to eat: With meals, eat Chrysanthemum morifolium, fish head and soup, 1-3 times a day, 150-200ml each time. ?