1, mint porridge
Ingredients: fresh mint 30g (dry product 15g) is decocted, japonica rice 100g is boiled with porridge and clear water.
Practice: add mint soup and appropriate amount of rock sugar to porridge, cook for 1-2 minutes, and eat after cooling.
2. Lemon mint water
Ingredients: 1 lemon, 6 mint leaves and water.
Practice: After cleaning the mint leaves, soak them in 1000 ml normal temperature boiling water 1 hour. Cut the lemon in half, squeeze out the lemon juice and slice the lemon. Pour lemon juice and lemon slices into the mint water banquet and soak for about 30 minutes. You can add a little honey when drinking, or take it after cooling.
3, mint mung bean soup
Ingredients: 5 grams of mint, 30 grams of coix seed, 60 grams of mung bean, 65438+ 0-2 spoonfuls of sugar, and water.
Practice: Wash Coix seed and mung bean, and soak silver in water for 3 hours. Pour 800 ml of water into the pot, add Coicis Semen and mung bean to boil over medium heat, then boil over low heat for half an hour, add mint and white sugar, continue to cook for 5- 10 minutes, and put into a bowl.
4, mint tofu
Ingredients: 2 pieces of tofu, 50g fresh mint leaves, 3 fresh onions, cooking oil and salt.
Practice: add 2 bowls of water and fry until cooked, add appropriate amount of salt, and eat when the water is halved.
5. Mint mashed potatoes
Ingredients: potatoes, onions, tomatoes, mint leaves, plain yogurt, black pepper, salt.
Practice: Wash potatoes, peel them, cut them into small pieces and cook them in a pot. Dice onion and tomato, pick mint leaves from stems, rinse with water to remove dust, and tear the big leaves smaller; Mash potatoes with a spoon, pour in 2 spoons of original yogurt, grind some black pepper, add a little salt and mix well with mashed potatoes; Then stir the chopped onion, diced tomatoes, mint leaves and mashed potatoes evenly.