The first white fungus and lily stewed Sydney 1. The pear cup is simply made of pears, so the first step is to cut the pears and hollow out the internal structure of the pears, like a small plate. 2. Remove the gray-black part of lily, and soak the tremella in warm water in advance. Shred jujube. Wash and soak Lycium barbarum until soft. 3. Put all the food in the pear bowl and some water. 4. Put the pear cup on the drawer and steam it for about 25 minutes. Sydney is used because it is hard and still stands upright after steaming. Soft pears are not suitable. Steamed pears eat the ingredients inside and swallow more nutritious ingredients.

The second tremella lotus seed soup 1 Soak the tremella in warm water first. Because tremella can be soaked several times as big as 10, it is unnecessary to soak too much at a time. 2. Soak Lycium barbarum in warm water. 3. Soak lotus seeds in warm water for one hour. 4. Put the soaked tremella, lotus seeds and medlar into the saucepan. 5. Clean the lily, tear it into petals and put it in the soup, so it is easy to get angry and cook for an hour. This soup is also the most traditional nourishing soup of Han people, and it has very good effects of beauty, skin care and beauty. Moreover, lily and lotus seeds also have good effects of relieving cough, moistening lung, calming nerves and helping sleep, especially suitable for drinking in autumn. The main character of this soup, Auricularia auricula, has natural collagen fiber, so it also has the effect of nourishing yin, which is very suitable for women to take, and can be beauty beauty if you drink it often.

The third yam crucian carp soup 1. Wash and drain grass carp, peel and cut yam into pieces. 2. Put a little oil in the wok and fry the grass carp on both sides until it turns yellow. 3. The fried grass carp is boiled in boiling water, and there is no need to put oil in the soup. 4. Simmer until the crucian carp soup turns milky white, put the sweet potato pieces into the soup and cook them, and add a little salt to eat. Delicious crucian carp soup and refreshing yam are guaranteed to be enjoyed by the whole family, and it is more suitable for health preservation and nourishing in autumn.

Four, vinegar pickled radish 1. Peel the white radish and cut it into thin slices. 2. find a bottle, fill it with radish and dried lemon slices, add a little salt and pure honey. 3. Pour in white rice vinegar and soak radish. The lid is sealed and can be stored for several months. My method is really unique, but it is practical, simple and delicious. Many friends say it's strange to do so. Is it too sour? I'll give them a taste. Radish is sour and refreshing, and it will have a crisp feeling. They say it's delicious and enjoyable. Eating a little when you have no appetite has an appetizing effect.