1, yam pumpkin millet paste: peeled and diced pumpkin and yam. Wash the millet, put it into a wall-breaking machine with pumpkin and yam, add a proper amount of water to make a paste, and then cook it. If you like sweet, you can add some sugar.
2. Perch milk soup: Clean the perch and marinate it with ginger slices, cooking wine and a little salt at least fifteen minutes in advance. Add oil to the pan and fry the fish until golden on both sides. After the fish is fried, put it in a pot, add boiling water, and boil over high fire for ten minutes. Then simmer 1 hour. After 30 minutes, add some salt. You can add a few if you like Lycium barbarum.
3, steamed tofu balls: lean meat is mashed with a cooking machine, put into a container with tofu, add salt and grab evenly. Squeeze minced meat into balls, roll them in dry starch, and evenly coat them with a thin layer of dry starch for use. After adding water to the steamer, spread a wet cage cloth, put the meatballs wrapped with starch into the steamer, cover and steam for 15 minutes, and prepare to take them out.
4, yam stewed black-bone chicken: cut the washed yam into sections and add water to the pot. Add ginger slices and cooking wine to remove fishy smell, add black-bone chicken and put it in cold water in the pot. Boil the water for 3 minutes, then take it out and put it in a casserole. Add Rhizoma Dioscoreae, Fructus Jujubae, Semen Nelumbinis, Cordyceps, and Rhizoma Zingiberis Recens. Cover the pot and simmer for 2 hours. Add Lycium barbarum and salt before taking out, and stir well.
5, yam ribs: ribs into a cold water pot, blanched and washed floating foam, set aside. Chinese yam is peeled and cut into pieces, and carrots are also cut into hob pieces. Stir-fry the ribs in the pot, add the soup to boil, then transfer to the soup pot and continue to cook on low heat. Stew for about 40 minutes, and put the yam into the pot. Stew for another 20 minutes, put the carrots in the pot and add salt.