Materials: Auricularia auricula 10g, rock sugar 30g.

Practice: First soak the auricularia auricula in water in advance, then add a proper amount of water and rock sugar together, cover and stew for two hours.

This soup is most suitable for eating in dry autumn, especially to relieve the feeling of dry mouth and nose caused by dry autumn climate.

Two to five portions of soup.

Materials: Ophiopogon japonicus 200g, water chestnut 200g, sugarcane100g, pear100g, lotus root100g.

Practice: first clean all the materials on the table, then cut them into blocks, and then put them into a blender in turn to juice. Here, I would like to remind Ophiopogon japonicus that it is best to cook it first and then squeeze it into juice, so that it will taste better.