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Postoperative menu
Postoperative menu: yam pumpkin millet paste, black-bone chicken soup, fried pork liver with tender cucumber, vegetable porridge and egg soup.

1, yam pumpkin millet paste: peeled pumpkin, peeled pulp, soaked in millet for 2 hours, washed and taken out, peeled yam, washed and cut into pieces. Pour the above materials into the soymilk machine, add water between the upper and lower water lines, and press the "rice paste" key until the soymilk machine prompts that the rice paste is ready.

2. Black-bone chicken soup: Choose white-haired black-bone chicken with a weight of1500g or more, whether it is a rooster or a hen. After slaughter, remove hair and intestinal impurities and wash them. Wash and slice Radix Rehmanniae yellow wine, mix with maltose, put it into chicken belly, put it into a pottery bowl after sewing, and add refined salt and yellow wine. Put it in a copper pot and stew it with water, and put it in a earthen bowl.

3. Fried pork liver with tender cucumber: Fried pork liver with tender cucumber is a food made of pork liver, carrots and other ingredients.

4, porridge: porridge, as the name implies, is porridge with vegetables, boiled soup, can also be called vegetable porridge, vegetable soup, salty soup. The main ingredients are rice and vegetables. This dish is made by stewing ingredients.

5. Egg custard: cooked and chopped oysters, fish fillets or minced lean meat can be added when making.