1. Egg custard, beat the eggs into a large bowl and beat vigorously to fully combine the egg liquid. Pour in one and a half times the amount of warm water as the eggs and mix thoroughly; pass through a sieve or float the top. Scoop out the small bubbles with a spoon (these bubbles will be small eyes after steaming) into a small bowl, cover with plastic wrap or a plate, and poke a few holes in the plastic wrap; after the water in the steamer boils Steam for 10 minutes, take out and put in the prepared shrimps (remove the heads, skins and yarns, marinate with cooking wine, salt and ginger slices); add the shrimps and steam for another 5 minutes, turn off the heat and simmer for 2 minutes, then serve. Pour in a few drops of light soy sauce and sesame oil so that the steamed custard will not be old, smooth and delicate.

2. For papaya, white fungus and red dates soup, prepare the ingredients: papaya, white fungus, milk, red dates, rock sugar; boil the water first and cook the white fungus (tear into small florets) and red dates for more than half an hour, until you can see The soup is thick enough; then add the peeled and cored papaya pieces and cook for 20 minutes, add rock sugar. At this time, the soup in the pot is already very thick and there is not much water left. Do not add water, add milk, and measure It’s up to you, as much or as little as you like, just boil it and turn off the heat and eat.

3. For pork ribs, lotus root and corn soup, wash the ribs, soak them in cold water to remove the blood, put it in the pot and boil for five minutes; turn off the heat, take out the ribs, and wash away the impurities on them (actually the meat) Some boiled purine, which is the culprit of gout), put it in a casserole, pour in enough cold water; put the cleaned pork chops in, add a few slices of fresh ginger, bring to a boil over high heat and skim off the foam, then turn to low heat and cover. Half an hour; add peeled and thickly sliced ??lotus root slices and a few sections of raw corn; put all the ingredients into the pot and simmer for half an hour to turn off the heat, add salt to taste (you can also add a little chicken essence) and the delicious soup is ready. The ribs can be dipped in a little seafood soy sauce.