One: Lu LuApricotKernelPour a bottle of apricot milk

Two: PremiumToad's SecretOne

Three: Place the toad's secret and apricot milk in a pot, plug in an electric stove set to medium heat, and simmer overnight; you can eat it when you wake up in the morning!

Young CoconutBlack BeansToad's Secret Soup

Ingredients:

One young coconut, 20 grams of black beans,Lotus Seeds20 grams, 10 grams of toad's secret,RedRaisinsThree: Place the toad's secret and ginger slices in boiling water for 15 minutes, then remove and wash thoroughly. Remove the ginger slices.GingerTwo pieces, appropriate amount of sugar.

Method:

① Soak the toad's secret in clean water for 5 hours, remove debris and wash clean.Place the toad's secret and ginger slices in boiling water for 15 minutes, then

remove, wash thoroughly, and drain the water. Remove the ginger slices.

② Clean the black beans and lotus seeds.

③ Clean and remove the pits from the raisins.

④ Place young coconut water in a pot,Boilit, add the black beans, lotus seeds, toad's secret, and raisins, and boil for a moment. Add sugar and seasonings.

⑤ Pour all ingredients with young coconut water back into the coconut shell, cover, and simmer over steam for 2 hours.

(Young coconut has cooling and dehydrating effects,On hot days, serve chilled to enjoy its taste.)

Blood replenishmentNourishes skin and moisturizes the face with snow toad and lotus.QuailIngredients:

15 grams of toad's secret, 15 dates, 50 grams of lotus seeds, appropriate amount of tangerine peel, 2 quails

Method:

Clean the quails and remove hair and innards;

Toad's secret should be soaked in water for 5 hours to expand, then remove debris.Place the toad's secret and ginger slices in boiling water for 15 minutes, thenremove, wash thoroughly, drain the water, and remove the ginger slices.Clean and remove the pits from the lotus seeds.Remove the pits from the dates.

Boil an appropriate amount of water first. Add all ingredients when it boils again on low heat until the lotus seeds are soft, then add a little salt to season.Blood nourishmentBeef Soup

Ingredients:

10 grams of toad's secret, 300 grams of beef, 2 ginger slices, 2 dates,A little soy sauce, a little white sugar, a little sesame oil, an appropriate amount of cornstarch.Method:

Mix the soy sauce, white sugar, and sesame oil with cornstarch to make marinating sauce;

Clean fresh beef, pat dry, cut into thin slices against the grain, add marinating sauce for flavoring.Pre-soak the toad's secret in water until expanded, then wash clean.Peel and slice the ginger, wash it clean.Remove the pits from the dates and wash them.Place appropriate amount of water in a pot. Add toad's secret, ginger slices, and dates when it boils again on low heat for about half an hour before adding beef, continue boiling until done.Natural snow toad 2 ounces, soak in cold water for 6 hours, wash thoroughly after expanding to white, remove black spots and impurities, place in a bowl with rock sugar, coconut juice, and coconut shell. Steam

For about 20 minutes.Snow toad has a mild taste. After steaming with coconut shell, it becomes soft and melts in the mouth, slightly sweet with a fresh coconut fragrance that lingers on your tongue, leaving an endless aftertaste.PearSnow toad stew

Ingredients:Snow toad and pearsAuxiliary ingredients: white

mushrooms

Seasoning: rock sugar syrup

Method: Peel the pear, hollow it out, wash in brine to prevent browning;Wash the snow toad thoroughly after soaking. Place it in the hollowed-out pear with white mushrooms and rock sugar syrup and simmer until done.

Features: Pure white and translucent, cool and refreshing.Can beautify skin and moisturize lungs.Golden FullnessIngredients: small water spinach, Japanese

tofu,fresh

eggs,

dried scallops,snow toad, Chinese cabbageleaves.Seasonings: salt,mashed chicken essence,soy sauce,cornstarch,broth.Method:

Mix soy sauce, mashed chicken essence, and soy sauce with cornstarch to make marinating sauce;Clean the fresh eggs, take only the egg whites, thenslice Japanese tofu into small cubes. Marinate the egg whites in the marinating sauce.Fry the dried scallops until they release a seafood aroma and drain off the oil.Deep-fry the Japanese tofu for about one minute so that the flavors of the broth penetrate it, then set aside.Blanch the water spinach with salted water. Drain.

Sauté ginger and scallions in oil, add all ingredients, stir-fry briefly, season with salt and chicken essence as needed, thicken the sauce, serve hot.

(This dish has a fresh taste, smooth tofu that melts in your mouth, if you bite into it and find water spinach, it will be crisp and refreshing. The dried scallops are very chewy. All ingredients have good flavor.)Mixed fruit snow toad pasteIngredients:

Half an ounce of snow toad,mung bean

pieces cut into pieces,bananapieces cut into pieces, 2 ounces of rock sugar, half a cup of kiwi fruit (Mandarin) peeled and cut into pieces.Method:

Soak the snow toad in water until it expands for about five hours. Remove impurities, wash thoroughly, place in boiling water for five minutes, then rinse with clean water and drain.

Boil seven and a half cups of water, add the snow toad and cook for an hour on low heat.

Add rock sugar until it melts, then add mung bean pieces, kiwi fruit, pear, and banana. Cook for 25 minutes and serve.

Nourishing skin with longan and snow toad

Ingredients:mangoes,snow toad,milk,water,rock sugar.Method:

Soak the snow toad for 6-8 hours, remove black spots and debris. Peel ginger and slice it.

Place the cleaned snow toad with ginger slices in a pot, fly water by boiling, then discard the water and ginger slices.Clean the mangoes, leave out one-fifth as cover, scoop out the flesh and seeds.

Boil rock sugar and water, then add snow toad and cook for half an hour.Add milk, scoop in the mango pulp, boil briefly, pour all into a coconut cup, cover with the mango cover, and steam for 15 minutes.If eaten cold, it can be enjoyed after cooling and freezing.

　　Silver earSnow duck soup

Ingredients:Goji berries10 grams, 3 grams of licorice, 3 grams of aged tangerine peel, 200 grams of soaked snow fungus paste, 3-4 pieces of white silver ear fungus, and an appropriate amount of rock sugar.

Method:

1. Soak the snow fungus paste in water overnight until it expands to a semi-transparent state. Remove the black membrane and impurities, wash, drain the water, clean the white silver ear fungus, remove the stem, and cut into small pieces.

2. Soften the aged tangerine peel with water, remove the white membrane on the inside; otherwise, the soup will be bitter when cooked.

3. Place 6 cups of water in a pot, add the snow fungus paste, then add the tangerine peel and licorice. Cook over low heat for about 30 minutes, add the white silver ear fungus and goji berries, continue cooking for another 20 minutes, and season with rock sugar.

Snow duck beautifies the skinSoup

Ingredients:

Two ounces of snow fungus, twenty red dates,milkas appropriate.

Method:

1. Rinse the dry snow fungus, soak in water overnight until it swells (high quality can swell 30-40 times), remove black threads and impurities, wash, then drain.

2. Boil the dried snow fungus for about 10 seconds in boiling water, then drain.

3. Place the red dates and snow fungus in a pot, add enough water, transfer to an electric rice cooker, add one cup of water in the outer pot, steam until cooked.

4. Add milk according to taste once removed from heat for consumption.

Bamboo shootSnow duck soupIngredients:

: 100 grams of bamboo shoots, 10 grams of snow fungus paste, two ginger slices, 20 grams of rock sugar

Preparation:

1. Wash the bamboo shoots, peel and chop them into small pieces;

Soak the snow fungus in warm water until it swells, remove black seeds and threads;Crush the rock sugar for use.2. Place the soaked snow fungus with ginger juice and 100 milliliters of water in a casserole dish over low heat, cook for 25 minutes to remove the unpleasant odor, then drain the water and ginger slices.

3. Add bamboo shoots and soaked snow fungus to the same pot, add 200 milliliters of water, along with rock sugar, and cook for another 25 minutes.

Nourishing wood peach soup

Ingredients:

One papaya, snow fungus paste, fresh milk, water, rock sugar

Preparation:

1. Soak the snow fungus in water for 6-8 hours, remove black impurities, peel and cut ginger into slices.

2. Put the cleaned snow fungus with ginger pieces into a pot to scald, boil until boiling, then remove and discard the water and ginger slices.

3. Wash and clean the papaya, cut off 2/5 as a lid, scoop out the seeds and flesh.

4. Boil rock sugar and water together until dissolved, then add snow fungus paste and cook for half an hour.

5. Add fresh milk and scooped papaya flesh, boil to combine, pour into the papaya bowl, cover with a toothpick inserted through the wooden lid, steam for 15 minutes in a steamer.

5.Add fresh milk, the scooped out woodapple pulp, stir well, and pour all into the woodapple bowl. Cover, insert a toothpick into the wooden lid, and steam for 15 minutes.