🌿 Folk Prescriptions

(1) Lotus Leaf Porridge: One fresh lotus leaf, 100 grams glutinous rice, a small amount of rock sugar. ① Rinse rice clean; wash lotus leaf, cut into one-inch squares. ② Place lotus leaf in pot, add sufficient water, boil rapidly over high heat, then simmer gently for 10–15 minutes, strain and retain juice. ③ Add rice and lotus leaf juice to pot, include rock sugar and sufficient water, boil rapidly over high heat, then simmer until rice is soft and porridge forms. Consume twice daily, as breakfast and dinner.
(2) Red Adzuki Bean Porridge: 30 grams red adzuki beans, 50 grams glutinous rice. Wash both ingredients, place in pot, add water, cook until rice is soft and porridge forms. Consume twice daily, as breakfast and dinner. Long-term use helps diuresis, strengthens spleen, reduces weight.
(3) Oatmeal Porridge: 50 grams oatmeal. Place oatmeal in pot, add water, stir and cook until soft when water boils. Alternatively, cook with 250 ml milk. Consume once daily, at breakfast. Has lipid-lowering and weight-loss effects, suitable for obese individuals, hyperlipidemia, coronary heart disease patients, and healthy people for daily health maintenance.
(4) Poria Cake: 200 grams Poria, 100 grams flour. Grind Poria into powder, mix with flour and water, form cakes, pan-fry until cooked. Regular consumption strengthens spleen, resolves dampness, nourishes stomach, suitable for long-term use.
(5) Fresh Mixed Three Skins: 200 grams watermelon rind, 200 grams cucumber rind, 200 grams winter melon rind. Scrape wax-like outer layer from watermelon rind, remove fuzzy outer layer from winter melon rind, blanch together with cucumber rind in boiling water, cool, then cut into strips. Add salt and monosodium glutamate, serve. Can be consumed regularly; clears heat, promotes diuresis, aids weight loss.
(6) Cucumber with Jellyfish Strips: 500 grams tender cucumber, 100 grams jellyfish skin, scallions, ginger, salt, soy sauce, vinegar, monosodium glutamate, sesame oil, all in appropriate amounts. Wash and disinfect tender cucumbers, cut into matchstick-sized pieces. Soak jellyfish skin in warm water to rehydrate, remove sand, wash clean, slice, briefly blanch in warm water, then rinse in cold water to cool. Wash scallions, cut into segments; peel and wash ginger, slice. Mix salt, soy sauce, vinegar, monosodium glutamate, and sesame oil in a bowl to make clear seasoning sauce. Layer cucumber and jellyfish strips in a dish, sprinkle scallion segments and ginger threads on top, pour seasoning sauce over, mix thoroughly before serving.
(7) Cold-Prepared Hair Vegetable Salad: 100 grams hair vegetable, appropriate amounts of green garlic shoots and bamboo shoots, small amounts of salt, monosodium glutamate, white pepper powder, sesame oil. Soak hair vegetable in warm water to rehydrate, steam until cooked. Cut green garlic shoots and bamboo shoots into very fine strands, add salt and lightly marinate. Combine with hair vegetable, sprinkle monosodium glutamate and white pepper powder, mix well, drizzle with sesame oil before serving.
(8) Spicy and Numbed Lettuce Leaves: 500 grams tender lettuce leaves, 70 grams dried red chili peppers, salt, soy sauce, vinegar, monosodium glutamate, sesame oil, Sichuan peppercorns, ginger paste, all in appropriate amounts. Wash tender lettuce leaves, cut into sections, place in bowl, add salt, marinate until water seeps out. Remove seeds from dried chilies, cut into segments. Squeeze excess water from marinated lettuce, place in bowl, add soy sauce, monosodium glutamate, vinegar, ginger paste, and chili segments. Heat a clean wok, add sesame oil and Sichuan peppercorns, fry until fragrant, discard peppercorns, pour hot oil over chili segments, mix well.
(9) Napa Cabbage with Lotus Sprout Salad: 500 grams tender cabbage hearts, 400 grams tender lotus root, appropriate amounts of dried red chili peppers, scallions, ginger, salt, white vinegar, monosodium glutamate, light soy sauce, sesame oil, all in appropriate amounts. Wash cabbage hearts, keep only tender leaves, cut into strips, place in bowl, add salt, marinate for 5 minutes. Wash scallions, cut into segments; remove seeds from dried chilies, soak in warm water until softened; peel and wash ginger, cut into threads. Wash lotus root, remove mud, cut into segments, then into strips, soak in clean water to remove starch, blanch in boiling water until crisp, drain, cool under cold water, squeeze dry. Mix in bowl: salt, sugar, monosodium glutamate, light soy sauce, sesame oil to make clear seasoning sauce. Squeeze excess brine from cabbage strips, add lotus root strips, scallion segments, ginger threads, chili threads, pour seasoning sauce over, mix well before serving.
(10) Water Chestnut with Black Fungus: 100 grams soaked black fungus, 150 grams water chestnuts, appropriate amounts of cooking oil and fresh broth, small amounts of soy sauce, sugar, vinegar, wet starch. Wash soaked black fungus with cold water, drain. Wash water chestnuts, peel, crush with knife. Heat cooking oil in wok until seven-tenths hot, add black fungus and water chestnuts simultaneously, stir-fry, add soy sauce, sugar, and fresh broth, boil, thicken with wet starch, transfer to plate. <Weight Loss>