(1) Ingredients: noodles, cooked chicken liver powder, fresh shrimp meat, spinach powder, eggs, vegetable oil, appropriate amount of stock and cooked vegetable oil.

(2) Squeeze the shrimps, chop them, add a little egg white and thicken them for later use.

(3) Take out the oil pan, stir-fry the onion and ginger slices, take out, stir-fry the shrimps until cooked, and stir-fry the boiled spinach for a while. Chop the cooked chicken liver with a knife.

(4) Put the noodles in the boiling water pot, take them out and put them in another small pot when they are soft and cooked, add the broth, shrimp, spinach and chicken liver powder, then boil them with strong fire, simmer for a while, throw a quarter of the beaten egg liquid into the chicken soup, and add a proper amount of salt after cooking.

2, chestnut jujube paste millet porridge

(1) Ingredients: 25g of millet, 3 peeled chestnuts, 7g of dried jujube meat and 250ml of clear water.

(2) Cut the jujube into small pieces, add clear water that can cover the jujube, stir it evenly with a blender, and then put it in a pot to cook.

(3) Put the cooked jujube meat into a tea filter spoon, scrape it with a scraper or a small spoon, and filter out the jujube peel. Put the millet into the rice cooker, and add 250ml of water to cook the porridge until it is soft and rotten. Cook chestnuts, and cut them into small pieces with a spoon or fork.

(4) Mix jujube paste and millet porridge, and boil. Crush walnuts. Spread the cooked jujube paste on the millet porridge and sprinkle with walnuts.

3. Colorful sweet potato porridge

(1) Ingredients: 30g of white rice and half of sweet potato.

(2) After washing the rice, add enough water and cook it into white rice porridge.

(3) Wash the sweet potato, peel it and cut it into thin slices.

(4) steam in a steamer until cooked. Take out the steamed sweet potato and grind it into mud with a spoon. Cook white rice porridge.

(5) Put the mashed sweet potatoes into the white rice porridge and stir evenly.