First, malt candied jujube lean broth

100 grams of malt, 100 grams of lean pork, 20 grams of candied dates, and a proper amount of salt. Stir-fry the malt until it is slightly yellow, wash the candied dates, wash the lean pork and cut it into pieces. Put the candied dates and stir-fried malt in a casserole, cook for 45 minutes on low heat, then put the pork in, turn to high heat and cook the pork, and season with salt before taking out.

Second, the yam mushroom chicken

One hundred grams of Chinese yam, one chicken leg and one carrot, five mushrooms, peeled and sliced Chinese yam and carrot, soaked in soft mushrooms, cut with a cross knife, washed chicken legs and chopped into small pieces, boiled in boiling water, drained after removing blood, put chicken legs in a pot, add salt, sugar, cooking wine, soy sauce and water, add mushrooms, slowly cook with low fire, add carrot slices and Chinese yam slices after 10 minutes, and cook until Chinese yam slices are cooked.

Three, shrimp and seaweed wonton soup

Fresh shrimp150g, wonton skin 50g, purple lai 5g, shrimp skin10g, auricularia auricula10g, onion, ginger juice, salt, monosodium glutamate, sesame oil and a little soy sauce. Shell the fresh shrimp, remove the black line from the back of the shrimp, blanch it with boiling water, squeeze out the water and chop it into fine pieces. Remove impurities from auricularia, wash and chop.

Mix the shrimp paste and fungus with onion and ginger juice, and add salt to make the stuffing with fresh and salty taste. Wrap the mixed shrimp stuffing into wonton with wonton skin, and boil it in a pot. Put shrimp skin, laver, monosodium glutamate, sesame oil and a little soy sauce in a soup bowl, and pour the freshly cooked wonton and soup into the soup bowl.

Fourth, ribs and kelp noodles

Pork ribs150g, kelp100g, mixed noodles100g, ginger and salt. Wash the ribs and put them in a pot with water. When the water boils, skim off the blood foam. Slice the ginger into the soup and cook it together. After soaking kelp, wash it, cut it into wide strips, and put it in sparerib soup to cook together. When the ribs and kelp are ripe, add the noodles and continue to cook until the ribs are cooked and add a little salt.

Five, great pumpkin porridge

Pumpkin150g, corn dregs 50g. Wash the pumpkin and cut into pieces. Put corn dregs and water into the pot, boil it with high fire, and then cook it with low heat. When the corn residue is half cooked, put the pumpkin pieces together and cook until the pumpkin is cooked and the porridge is thickened.