A. Seafood porridge

Ingredients: 2 and a half tablespoons of sticky rice, 1 and a half tablespoons of glutinous rice, 1 piece of peel (small), 150 grams of glutinous rice, 50 grams of fresh mushrooms or straw mushrooms , 100 grams of shrimp.

Ingredients: half a teaspoon of salt, half a tablespoon of oil. Seasoning for shrimp: 1/8 teaspoon salt, a little pepper.

Method:

1. Mix sticky rice and glutinous rice, wash them, soak them in hot water for 1 hour, drain off the water, add seasonings and marinate for about 15 minutes.

2. Soak the peel until soft and wash.

3. Wash the shrimps and marinate them with seasonings for a while.

4. Wash the glutinous rice and season with a little pepper.

5. Put the rice into a pot or a deep container, heat 1000 ml of water and the peel, cover it, leaving an opening to let out air, cook on high heat for 10 minutes, then cook on medium heat for 20 minute.

6. Wash and dice the winter mushrooms or straw mushrooms.

7. Add the diced winter mushrooms, diced straw mushrooms, squid and shrimps to the porridge, continue to cook over medium heat for 10 minutes, and it is ready to eat.

B. Wolfberry porridge

30g wolfberry, 60g rice. First cook the rice until it is half cooked, then add the wolfberry and cook until it is ready to eat. It is especially suitable for patients who often suffer from dizziness, blurred vision, tinnitus, spermatorrhea, soreness and weakness in the waist and knees. Hepatitis patients taking wolfberry porridge can protect the liver and promote liver cell regeneration.

C. Mulberry porridge

30g mulberries (60g fresh mulberries), 60g glutinous rice, appropriate amount of rock sugar. Wash the mulberries and cook them with the glutinous rice. When cooked, add rock sugar. This porridge can nourish liver yin, nourish blood and improve eyesight. It is suitable for symptoms such as dizziness, insomnia, dreaminess, tinnitus, backache, premature graying of beard and hair caused by liver and kidney deficiency.

D. Vegetable beef porridge

Ingredients:

Beef - 40 grams, rice - 1/4 bowl, spinach - 1 stalk, broth --1/2 cup, potatoes, carrots, onions--1/5, salt--some.

Method:

1. Prepare beef essence and grind it.

2. Stew spinach, carrots, onions and potatoes and mash them.

3. Put the rice, vegetables and minced meat into the pot and cook, and season with salt.

Wakame and red clam porridge

Ingredients:

Dried red clams - 2, dried wakame - 20 grams, rice - 1/4 Cup

Preparation method:

1. Soak the red clams and wakame in water, squeeze out the water and chop them into small pieces.

2. Pour the soaked rice and appropriate amount of water into the grinder and grind it. [Gourmet China]

3. Mix rice and water in a ratio of 1:10, add wakame and red clams and cook together.

4. Season with salt after cooking.

Soups:

Ham stewed with mushrooms

Materials:

Ham 100g

Grass chicken 250g

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300g lean pork

1 green onion

3 slices ginger

5 mushrooms

1 radish

Method:

1) Cut ham, grass chicken, and lean meat into small pieces, blanch them in boiling water, wash and drain, soak mushrooms in warm water until soft, and remove radish Skin, cut into large pieces, add water and cook for a few minutes, pour out the water

2) Put ham, grass chicken, lean meat, ginger, green onion, mushrooms and radish in the stew pot, cover with aluminum foil Seal

3) Steam in a steamer for 2-3 hours, remove the ginger and green onions, and season with salt

Three Fresh Pork Skin Soup

Ingredients:

1 piece of dried pork skin

3 dried shiitake mushrooms

Half winter bamboo shoots

50g ham

Green vegetables 100g

Seasoning:

800ml stock

Adequate amount of salt

Adequate amount of chicken powder (MSG)

Method:

1) Wash the skin of the meat, add water to boil, then wash it with water repeatedly, and cut it into diamond-shaped pieces

2) Soak the dried mushrooms in warm water until soft, cut them in half, and use them as winter bamboo shoots Add water and cook for a few minutes, cut into slices, and cut the ham into slices

3) Add broth, pork skin, mushrooms, winter bamboo shoots, and ham to the pot, bring to a boil, then reduce to low heat and simmer for 10-15 minutes

< p>4) Add green vegetables and cook for a while, season with salt and chicken powder

Huaishan wolfberry grass chicken soup

Ingredients:

1 grass chicken

< p>Huaishan 50g

1 tablespoon wolfberry

5 red dates

1 small piece of ginger

1 onion knot

Seasoning:

2 tablespoons wine

Adequate amount of salt

A small amount of MSG

Method

1) Cut the chicken into small pieces, blanch it in boiling water, wash it, soak the yam in warm water, wash the wolfberry and red dates, and cut the ginger into slices;

2) Add chicken pieces and yam into the pot Boil slices, wolfberry, red dates, ginger slices and water. After boiling, add wine and green onion knots, reduce to low heat and simmer for 1.5 hours;

3) Season with salt, MSG (or chicken powder);

Note: Huaishan is made from dried yam. It is used as medicine in traditional Chinese medicine and can also be used to make soup;

Asparagus and chicken soup

Ingredients:

4 chicken wing roots

1 onion

1 small bunch of asparagus

Seasoning:

800ml chicken stock

An appropriate amount of salt

An appropriate amount of pepper

1 tsp soy sauce

Method:

1) Cut the onion into small pieces and shave off the asparagus. Cut the skin of the root into small sections, blanch it in boiling water, and remove it

2) Add a small amount of oil to the pot, add the chicken wing root and fry it

3) Add chicken soup (or water) and onions, cover and cook for 20 minutes

4) Add asparagus, season with salt, pepper, and soy sauce

Home-cooked dishes:

A. Stir-fried onions in oyster sauce Meat slices

Ingredients:

150g meat slices

1 onion

4 asparagus stalks

Seasoning:

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A) 2 tsp cooking wine

1 tsp soy sauce

1 tsp cornstarch

A little salt and pepper

< p>B) 1 tablespoon cooking wine

1 tablespoon oyster sauce

0.5 tablespoon soy sauce

A little MSG

3 tablespoons water

A little pepper

Method:

1) Use A) to flavor the meat slices

2) Cut the onions into wide slices.

Peel off the old skin of asparagus and cut into sections, put it into boiling water and cook it

3) Put the meat slices into the pot, slide them until they change color completely, and scoop them up

4) Put 1 tablespoon of oil in the pot. Add onion and stir-fry until translucent, add asparagus and meat slices

5) Season with B) to taste, stir-fry evenly and thicken with cornstarch

B. Apple beef roll< /p>

Ingredients:

100g practical beef

1/2 apple

1/2 onion

Seasoning :

3 tablespoons American tomato sauce

50g water

1 teaspoon cooking wine

1/2 tablespoon soy sauce

Method:

1) Peel the apples and cut into 4 strips, cut the beef into thin slices (***requires 4 slices)

2) Grind the onions into puree

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3) Wrap the apples in 1) with beef slices

4) Put 1 tsp of salad oil in the pan, heat and let the oil stick to the entire bottom of the pan

< p>5) When the pot is heated to 8-9 minutes, add the beef rolls from 2) and fry them

6) When the meat rolls are brown, add 1 tablespoon of onion puree and seasonings, and cook for about 10 minutes ready

C. Lemon juice chicken

Ingredients:

1 chicken leg

40g lemon juice

< p>4 lemon slices

Seasoning:

Adequate amount of oil

2 tsp butter

40g honey

An appropriate amount of salt

An appropriate amount of pepper

Method:

1) Cut the chicken along the chicken leg bones, add a small amount of salt and pepper and knead well

2) Heat the oil pan, fry the chicken legs in 1) until cooked, and drain the remaining oil

3) Cut the fried chicken legs into several pieces and put them on a plate

4) Make lemon juice: put 1 teaspoon of oil in the pot, add butter, honey, salt, lemon juice and lemon slices, cook for a while, thicken with cornstarch, and pour it on the chicken in 3)