Four dishes that should be served in the season
1. Lotus seed longan soup production: lotus seeds, coix fruit, coix kernel each 30 grams, longan meat 8 grams. Add 500ml of water to the above four flavor ingredients and cook for 1 hour over low heat before serving.
Second, white ear mung bean porridge
Preparation: 200g of japonica rice, 100g of mung beans, 30g of white fungus, sugar to taste. White fungus soaked in cool water for 2 hours, remove the hard stem, break into small flowers; Wash the mung beans and japonica rice. Add the upper three flavors to the appropriate amount of water, boil and then change to simmer until the beans and rice blossom, the porridge is viscous, and then add sugar to taste.
Third, assorted fruit soup
Preparation: Prepare apples, bananas, pears, kiwi fruits, starch, sugar and some. Wash all the above fruits and cut them into cubes for later; Then add an appropriate amount of water to the pot, the amount of water should be covered on top of the fruit, and then pour all the diced fruits into the water, after boiling on high heat, turn to a low heat to continue boiling, after the fruits are boiled, add an appropriate amount of sugar, and then pour in the adjusted water starch, while pouring and stirring; Bring to a boil again and serve.
Fourth, yam goji berries nourishing porridge
Preparation: 200g of japonica rice, 10 to 15 goji berries, 50g of yam, sugar to taste. First, wash the japonica rice and soak it in water for about an hour, drain it and set aside; Peel the yam and cut into small cubes for use; Goji berries are soaked in warm water; Add an appropriate amount of cold water to the pot, pour the japonica rice, goji berries and yam prepared before into the pot, bring to a boil on high heat and turn to low heat to boil; Serve when cooked, seasoned with honey or sugar.
