1, lotus and quail porridge, 4 lotus flowers, 2 quails, egg white100g, cooked lean ham and yellow wine 25g, yam100g, salad oil100g, fresh soup100g, chopped green onion/kloc-0g. Wash lotus petals, slaughter quail, remove viscera, head and claws, add fresh soup, onion, ginger, yellow wine and monosodium glutamate, steam in a cage, remove bones and cut into rice grains, and filter the original soup for later use. Peel and steam the yam and press it into paste. Add a little fresh soup and stir. Beat the egg white until it bubbles and cut it into powder with fire. Heat a wok, add oil to heat it, add yellow wine, fresh soup, diced quail, yam paste, lotus slices and steamed quail to filter the original soup, and add sugar, monosodium glutamate and pepper. After boiling, season, thicken with wet starch, then pour the egg white into the pot and stir well, put it in the soup plate and sprinkle with pepper. The soup is rich and delicious, with soft fragrance, clearing away heart fire, lowering blood pressure, harmonizing stomach and benefiting kidney. 2, lotus root cucumber fried pork slices 3 fresh lotus flowers, 30 grams of cucumber, 300 grams of lean pork. Wash lotus petals, cut cucumber into blades, put lean meat into a bowl, add refined salt, monosodium glutamate, sugar, egg white and wet starch, mix well and size. Put the fresh soup, monosodium glutamate, pepper, yellow wine, refined salt and wet powder into a bowl and mix well, then adjust to a thick juice. After the wok catches fire, put oil in it and heat it to 40%. Pour in the sliced meat, gently break it up with chopsticks, take out the oil and drain it. Leave the oil in the bottom of the pot, add the onion and ginger, stir fry, add the sliced meat and sauce, stir fry, then pour in the hot oil, sprinkle with lotus petals and turn it over a few times to serve.