Raw materials: 200 g cooked pork belly, 250 g fresh bamboo shoots, 50 g green leafy vegetables, bacon broth 100 g, cooking wine 10 g, 3 g monosodium glutamate, and cooked chicken oil 15 g.

Methods: 1. Wash the pork, drain the water, and cut it into 2 cm square pieces with a knife; Wash the tender bamboo shoots with clear water, drain the water and cut them into hob blocks for later use.

2. Put 400 g of water into the pot, add the original bacon soup, and bring to a boil. Put the meat and bamboo shoots into the pot at the same time, add cooking wine and cook on low heat 10 minute. After the bamboo shoots are cooked, add monosodium glutamate, drizzle with chicken oil and add the cooked green leafy vegetables.

Features: delicious, delicious soup and reasonable nutrition. It contains protein, fat, inorganic salts and vitamins, especially vitamin C, which can be eaten during exams.

Key: Pay attention to the change of firepower. Don't blanch vegetables for a long time and keep their color green.

Second, stir-fried lamb liver with carrots

Ingredients: 200g carrot, 250g sheep liver, 50g vegetable oil, 0g garlic leaf10g cooking wine15g, 3g refined salt, 5g sugar and 2g monosodium glutamate.

Methods: 1. Wash carrots, drain water, scrape off the skin and cut into thin slices; Remove fascia from sheep liver tablets, wash and drain, and slice; Wash garlic leaves and cut into sections for later use.

2. Set the pan on fire. When the oil burns to five times, put the sheep liver and carrot slices in the pan and stir fry, then add the garlic leaves and stir fry. Cook the cooking wine, refined salt, sugar and monosodium glutamate, stir fry and serve.

Features: Colorful, salty, fresh and delicious, containing protein, fat, carbohydrates, vitamins, inorganic salts, etc. Carotene and vitamin A are high in content, which can improve intelligence and vision. It is best to eat them during exams.

The key: fry quickly, not for long, so as to keep it tender and fine.

Third, green round chicken.

Ingredients: half a fat chicken (about 700g), 300g tender peas, fresh soup 1 000g, cooking wine 20g, ginger10g, salt 3g, scallion15g, monosodium glutamate 2g and pepper1g.

Methods: 1. Cut the chicken into 3cm pieces, rinse the bleeding foam with clear water, then put it in hot water at 60℃ for a while, then pick it up, soak the tender peas in boiling water, pick it up and drain it for later use.

2. Put the chicken and peas into two bowls respectively, pour the fresh soup to drown, then add the cooking wine respectively, put the onion and ginger into the bowl filled with chicken, and then put them into a cage and steam them with high fire; Steamed tender peas 1 hour, steamed chicken for 3 hours; Put steamed peas into the bowl of steamed chicken, remove ginger and onion, and add refined salt, monosodium glutamate and pepper to taste.

Features: the chicken is soft and tender, and the soup is delicious. Chicken mixed with peas contains protein, fat, carbohydrates, calcium, phosphorus and potassium, especially carotene and vitamin C, which is beneficial to brain health care and can be eaten during exams.

The key: remove the impurities from peas and don't pour too much fresh soup. Steam first, then mix and season.

4. Braised whitebait with Chinese sauerkraut

Ingredients: whitebait150g, pickled mustard tuber 50g, shallot 50g, milk soup100g, cooking wine15g, shredded ginger10g, refined salt 4g, pepper 3g, vinegar 20g and soy sauce/kloc-0g.

Methods: 1. Wash whitebait with clear water, warm it for two hours, pick it up and drain it; Wash mustard tuber, trim old skin and cut into filaments; Wash and drain leek, and cut into sections for later use.

2. Put the wok on a big fire, add milk soup, salt, pepper, shredded ginger, cooking wine, whitebait and pickled mustard tuber, cook for about 3 minutes, then add soy sauce, monosodium glutamate, leek and vinegar, stir well, scoop into a bowl and pour in sesame oil.

Features: silvery red color, mellow and delicious, rich in nutrition; Rich in protein, fat, inorganic salts, vitamins A, B and C, etc. Leek is rich in vitamin e, which is good for brain thinking.

The key: this dish doesn't need Chili, but adds leek, soy sauce and vinegar before cooking. It tastes good.

5. Steamed tender soybeans with flour

Raw materials: tender soybean 300 g, rice flour 100 g, soybean paste 50 g, ginger 20 g, soy sauce 10 g, refined salt 3 g, monosodium glutamate 1 g, sugar 20 g, onion 10 g and pepper 3 g.

Methods: 1. Removing impurities from tender soybeans, washing and draining; Chop the bean paste; Wash onion, chop it into minced meat and add pepper; Wash ginger and cut into fine powder for later use.

2. Wash the pan, heat it on high fire, add the bean paste and stir-fry until crisp. Add Jiang Mo, soy sauce, chopped green onion, chopped pepper, sugar and salt, mix well, pour tender soybeans into a basin and mix well, then add rice flour, put them in a bowl, put them in a cage and steam them over high fire, and serve.

Features: It is fragrant and moist, rich and delicious, and contains high-quality protein, vitamins and various trace elements, among which a large amount of unsaturated fatty acids are beneficial to brain cells.

Key: impurities in tender soybeans must be removed, seasonings should be mixed evenly, and fire should be used when steaming.

Six, shrimp dumplings

Raw materials: fresh shrimp 350 g, lean pork 750 g, flour 1 000 g, refined salt 4 g, soy sauce 10 g, monosodium glutamate 5 g, chopped green onion 10 g and sesame oil 10 g.

Methods: 1. Blanch the flour with hot water at 80℃, mix well, cool thoroughly, knead into strips, knead into 120 pills, and flatten to make thin skin with a diameter of about 5 cm; Chop pork into paste with a knife, add soy sauce, salt, monosodium glutamate, chopped green onion, sesame oil and a little water starch and stir well, then cut shrimp into small particles, add meat and stir well for later use.

2. Put the prepared shrimp stuffing on the dough, wrap it in a half-moon shape, and pinch it tightly with your hands, forming many small folds at the back. Put it neatly in the middle of the cage, steam it over high fire, take it out and put it on a plate.

Features: Beautiful appearance, fragrant and tender stuffing, containing protein, fat, inorganic salts, trace elements, vitamins, crude fiber, etc. , is a nutritious cake for students.

The key: the skin should be thin, the stuffing should be tender, and the size of steamed dumplings should be uniform.

Seven, fern powder floating pill soup

Raw materials: 250g of fresh pork, 50g of fern root powder, 0/5g of Jiang Mo/kloc-0, 5g of chopped green onion/kloc-0, 0g of green leafy vegetables/kloc-0, 0g of sesame oil/kloc-0, 5g of refined salt, 0g of pepper/kloc-0, 2g of monosodium glutamate.

Methods: 1. Beat pork into minced meat, chop tendons, add Jiang Mo, chopped green onion, pepper, monosodium glutamate, refined salt, fern root powder and water, and stir well for later use.

2. Add fresh soup to a clean pot and bring to a boil. After the green leafy vegetables are cooked, put them in a soup bowl, make the evenly stirred minced meat into balls with a diameter of 2 cm, put them in a pot for cooking, remove the floating foam, add monosodium glutamate and pepper, pour in sesame oil and transfer them into the soup bowl.

Features: smooth and delicious, delicious soup, rich nutrition, better with meals. Besides protein and fat, this soup also contains carotene, vitamins A and C, calcium, phosphorus, iron, selenium and zinc.

Key: the minced meat should be stirred evenly; The balls should be the same size; Don't blanch the green leafy vegetables for a long time to keep the color bright and the texture fresh and tender.