Ingredients: 1 corn, 10g yellow rice wine, 750g clear soup, 1.5g refined salt, 1g monosodium glutamate, 2.5g sugar, 15g chicken oil and 75g water chestnut.

Exercise:

1, a kind of fresh and tender corn, is preferably peeled directly from the corn cob before maturity 18 days or 15 days.

2. Shell the corn, wash it, add sugar and cook for about 20 minutes, then take it out. After a little cooling, scrape off the corn with a stainless steel spoon and break up the egg whites.

3. Put the wok on the stove, add clear soup, yellow wine, salt, monosodium glutamate and corn, boil it, hook it with water chestnut powder into a thin paste, float it in the egg white, pour in chicken oil and push it evenly, and turn to low heat until the corn kernels are soft and rotten.

4, when drinking corn porridge, it is best to match some non-staple food such as steamed bread.

Efficacy: Corn contains a lot of magnesium, which can strengthen the peristalsis of intestinal wall and promote the excretion of waste in the body. Corn porridge tastes sweet and easy to digest, which is suitable for people with indigestion.

Second, fig tomato cheese soup

Ingredients: 600g of tomato, 200g of fig, 200g of onion, 30g of butter, 0g of cheese100g, 2g of black pepper and 3g of salt.

Practice: Wash tomatoes, figs and onions and cut them into pieces. Melt butter in a hot pot, stir-fry onion, then add tomatoes, figs and 400 ml of water and bring to a boil. Put it in a cooking machine, paste it, pour it out, add cheese and boil it again, and finally season it with black pepper and salt.

Efficacy: Sweet and mellow, stimulating appetite, promoting digestion and supplementing vitamins needed by human body.