1. Corn milk thick soup

Prepare the ingredients, pour half of the corn kernels into the cooking machine, add raw milk and squeeze into corn juice, filter out the corn residue and use the corn juice for later use. Stir-fry shrimps with a little oil, pour in other side dishes, add some salt and stir well, pour in corn juice and drink milk and cook until thick.

2. Fresh eyebrows, soup with preserved egg soup.

Stir-fry minced garlic and chopped green onion, add hot water to preserved eggs, add baby vegetables, add diced ham, cook for five minutes, and add appropriate amount of salt.

3. Braised turnip with beef brisket

Blanch beef brain with wine, take it out, stir-fry onion and ginger, stir-fry beef lung, heat and stew beef breast with water for one and a half hours, cook white radish for half an hour, and add appropriate amount of salt and pepper.

4. Warm stomach hot and sour soup

Stir-fry tomato juice into a bowl of clear water, add Flammulina velutipes, Lentinus edodes and shredded ham, and add two spoonfuls of soy sauce, one spoonful of vinegar and one spoonful of oyster sauce.

Appropriate amount of black pepper, add a little sugar and salt to boil, pour in egg liquid and starch and cook for about 1 minute.

5. Lotus root ribs and corn soup

Wash the ribs, add cooking wine, boil the floating foam, fry the ginger ribs on both sides under hot oil, add boiling water, pour in lotus root, corn, carrot and medlar, and add appropriate amount of salt for 10 minutes before taking out of the pot.

6.stewed chicken soup with chestnuts

Blanch chicken with onion and ginger cooking wine, add water, stew for one hour, add chestnut and red dates, and stew for 15 minutes. When chestnuts are soft and waxy, add salt to taste.

7. Corn, yam and carrot ribs soup

Add onion and ginger cooking wine to ribs in cold water, wash off the floating foam, add ginger slices and stir-fry until dry, transfer to a stew pot to heat water, and add corn to stew for one hour.

Add yam and carrot, continue to stew for half an hour, add salt to taste, and sprinkle some medlar out of the pot.