1. Sweet and sour peanuts with colored peppers: Ingredients: 1g green peppers, 1g colored peppers, 5g peanuts, 5g peanut oil, 2g white wine, 5g mature vinegar, 2g soy sauce, 3g white sugar, 2g salt and 1g chicken essence. Wash the colored peppers and green peppers and cut them into grains slightly smaller than peanuts. The auxiliary materials except white wine and peanut oil are poured together and stirred with chopsticks to fully blend the seasonings. Pour a little peanut blending oil into the pan. Pour peanuts into the pot, turn on a small fire and keep stirring with chopsticks. Stir-fry peanuts in oil until they change color slightly. When you smell the smell of peanuts and hear the crackling sound, turn off the fire quickly. After turning off the fire, pour a little white wine into peanuts while it is hot and stir well. After the peanuts are cool, put the diced colored peppers on them. Pour the sauce into the peanuts, stir and serve.

2. Sweet corn soup: Ingredients: 1 fresh corn, half bowl of cornflakes, 2 eggs, 1 tbsp of corn starch, and appropriate amount of white sugar. Beat up the eggs, cut off the corn kernels, mash them with a cooking machine, filter them for later use, and add half a tablespoon of water to the starch. Boil corn juice with equal amount of water, and add sugar according to taste. Add cornflakes and boil, then pour in water starch. Stir well. Pour in the egg mixture, stir quickly, turn off the heat and stew for a while.

3. Tangerine in syrup: Ingredients: 4g of orange, proper amount of rock sugar and proper amount of wolfberry fruit. Oranges are ready Peel and pick it clean. Put water in a small pot, add orange petals, and fire if the water doesn't pass the orange petals. Add rock sugar. Add medlar. Boil the pot and skim off the floating foam, and cook for 1 minutes on low heat. Put it in a fresh-keeping box and eat it more delicious after refrigeration.