The first type: vegetable health porridge

1. Wash the millet directly and put it into clean water for 10 minutes. The purpose is to make the cooked millet full. 2. Prepare auxiliary materials in advance: wash and chop a small green cabbage; wash and remove the stems of 2 mushrooms and cut them into small dices; cut a carrot into small dices; steam a handful of wolfberry berries until soft and set aside. 3. Take out the pot and add water. When the water boils, pour in the cooked millet. Then add a small amount of vegetable oil and simmer over medium heat for 20 minutes. Add appropriate amount of salt seasoning for 20 minutes, then pour in diced mushrooms and carrots and steam until soft. wolfberry, mix well and simmer again for 5 minutes. After 4 or 5 minutes, add the finely chopped greens, mix well, then turn off the heat and take the pot. The greens do not need to cook for a long time, just mix well, otherwise they will become crispy and lose their flavor. Second type: Seafood pimple soup

1. Wash the tomatoes and cut them into small dices; chop green onions, chop coriander, and cut fresh shrimps into small dices. 2. To make pimple soup, put an appropriate amount of flour into the basin, then break in 1 egg, hold the chopsticks in your left hand and stir clockwise, pick up the basin with your right hand and shake it at the same stirring pace until there is no flour left. Just do it. The resulting lumps will be small, well-proportioned, and very chewy. 3. Add oil to the pan. Heat the oil to 50% heat, add the green onions and sauté until fragrant. Then add the diced tomatoes and stir-fry for a while. After the tomatoes become slurry, add an appropriate amount of water and bring to a boil. 4. When the water is boiling, first add the diced scallops, fresh shrimps and oysters. Bring to a boil again, then add the prepared gnocchi soup. Stir constantly with chopsticks to avoid sticking to the pot. Add after it boils again. Add appropriate amount of salt, mix well, get some minced coriander, turn off the heat and cook. The third type: Pumpkin breakfast cake

1. Wash and peel the pumpkin and cut into thin slices, then put it in a steamer, boil the water and steam for 10 minutes to steam the pumpkin until it is cooked. 2. Let the steamed pumpkin cool and then mash it into pumpkin puree. After mashing the pumpkin puree until it is fine, add 2 tablespoons of sugar. Stir well and then add 2 tablespoons of honey. Stir well again and pour in the glutinous rice flour in small amounts. Pour one side at a time. Stir until it becomes fluffy and can be kneaded into dough. 3. Pick off a piece of the evenly kneaded pumpkin puree, form it into a ball and then press it into a small cake shape. Then evenly coat the front and back sides of the pumpkin cake with a layer of white sesame seeds. 4. Preheat the electric baking pan with oil, then put in the pumpkin cake embryo, brush a layer of oil on top of the cake embryo, then close the lid and press the "pancake button". Fry until both sides of the pumpkin cake turn golden brown and the cake is slightly puffed up. Put it into a plate and it is delicious.