1. Bamboo shoots and fungus soup. Ingredients: bamboo shoots, fungus, ginger, salt, monosodium glutamate. Peel, wash and cut ginger into filaments. Soak dried auricularia auricula in warm water for about 2 minutes, and cut the soaked auricularia auricula into small pieces. Fresh bamboo shoots are cleaned and sliced. Pour a proper amount of water into the pot, pour shredded ginger, small pieces of auricularia auricula and flaky bamboo shoots into the pot to cook, and finally add a little salt and monosodium glutamate to taste.

2. Pumpkin and purple potato soup. Ingredients: pumpkin, purple potato, and appropriate amount of honey. Peel pumpkin and purple potato, wash and cut into small pieces for later use. Pour cold water into the pot and bring to a boil. Add small pieces of pumpkin and purple potato and bring to a boil again until the pumpkin and purple potato are cooked. Turn off the heat. Take out the cooked pumpkin and purple potato, and put it to warm to eat. Before eating, you can add appropriate amount of honey according to your personal taste.

3. Boil the chicken breast. Ingredients: lemon, chicken breast, cooking wine, soy sauce, millet pepper, salt, monosodium glutamate, garlic, etc. Wash and chop the millet pepper, peel and chop the garlic, wash the surface of the lemon with salt and cut it in half. Wash the chicken breast, change the flower knife, put it in a cold water pot, add cooking wine, light soy sauce to remove fishy smell, boil the water over medium heat until the chicken breast is cooked thoroughly, remove the cold water, tear it into shreds, add light soy sauce, chopped millet pepper, minced garlic, salt and other seasonings, and finally add a little lemon juice to the prepared chicken breast.