Lily asparagus soup: 50 grams of lily, 250 grams of asparagus, yellow wine, monosodium glutamate, refined salt and water. First, wash the lily, put it in a pot and boil it in water for a few minutes, then add yellow wine, refined salt and monosodium glutamate to taste, and pour it into a bowl filled with asparagus.
Hawthorn Shouwu Decoction: Hawthorn, Polygonum multiflorum each 15g, sugar 60g. First, clean and chop the hawthorn and Polygonum Multiflori Radix, put them together in a pot, add appropriate amount of water, soak for 2 hours, then cook for about 1 hour, remove the residue and take soup, once a day 1 dose, and take it warm twice.
Hawthorn honeysuckle soup: hawthorn 30g, honeysuckle 6g, sugar 20g. First, stir-fry hawthorn and honeysuckle with slow fire, add white sugar, stir-fry with low fire into candied fruit, and brew with boiling water. Take 1 dose daily.
Lycium barbarum pork soup: Lycium barbarum 15g, lean pork 250g, refined salt, yellow wine, onion, ginger, pepper and pork soup. Wash Lycium barbarum, shred pork until it turns white, add yellow wine, onion, ginger and refined salt, stir fry, add broth, add Lycium barbarum, cook until the meat is cooked, add pepper and monosodium glutamate, and eat with meals.
Mushroom and bean curd soup: 25g dried mushrooms (or fresh mushrooms 150g), 400g tofu, 60g fresh bamboo shoots, and proper seasoning. Shredding Lentinus edodes, stir-frying in soybean oil, boiling in clear water, adding shredded Lentinus edodes, shredded bamboo shoots and diced tofu, adding refined salt, pepper and wet starch after boiling, and pouring sesame oil on the pan for eating with meals.