Dry in spring is easy to catch fire, these 7 sugar water to drink, moisten the throat and get nutritious, drink early and benefit early

The first course: lily lotus seed mung bean soup

How to do it: Wash the mung beans and lotus seeds first, put them in a casserole, pour enough water, and cook over medium heat for 60 minutes. After the mung beans are boiled until they bloom, add the wolfberries and fresh lilies and cook for another 10 minutes, and finally add an appropriate amount of rock sugar and mix well according to personal taste.

The second course: kumquat horseshoe white fungus soup

Specific method: Soak the dried white fungus in warm water, remove the pedicle and wash it, tear it into small pieces, put it in a casserole, pour enough water, and cook for 50 minutes over medium heat. Peel and wash the horseshoe and cut it into small pieces; Remove the stems and seeds of kumquats, wash and set aside. When the white fungus soup is boiled until thick, add water chestnuts and kumquat and cook for another 10 minutes, and finally add an appropriate amount of rock sugar and mix well according to personal taste.

The third course: red bean taro syrup

Specific method: Soak the red beans for one night in advance, you can save a lot of time, wash the red beans, put them in a casserole, pour an appropriate amount of water, and cook for 40 minutes on medium heat. After the red beans are boiled until soft, then add the chopped Lipu taro, continue to cook for 20 minutes, and finally add an appropriate amount of milk and rock sugar and mix well.

Fourth course: fig and pear soup

How to do it: Peel and core the pears, wash and cut into small pieces. Peel and wash the figs and cut them into small pieces. Put all of them in a bowl, pour in an appropriate amount of water, then add an appropriate amount of rock sugar to taste, put them in a steamer, and steam them over high heat for 20 minutes.

The fifth course: lotus seeds, red dates, white fungus soup

Specific method: Soak the dried white fungus in warm water, remove the pedicle and wash it, tear it into small pieces, put it in a casserole, pour enough water, add lotus seeds, and cook for 50 minutes over medium heat. When the red jujube is pitted and washed, when the white fungus soup is boiled until thick, add the red jujube and continue to cook for 20 minutes, and finally add an appropriate amount of brown sugar and mix well according to personal taste.

Sixth course: loquat syrup

Specific method: peel and remove the seeds of loquat, clean it, put it in a bowl, pour in an appropriate amount of water, add an appropriate amount of rock sugar, put it in a steamer, and steam it over high heat for 20 minutes.

Seventh course: papaya milk syrup

Specific method: peel and remove the seeds of the papaya, clean it, cut it into small pieces, put it in a large bowl, pour in an appropriate amount of water and milk, add an appropriate amount of rock sugar, put it in a steamer, and steam it over high heat for 30 minutes.