1. To make crucian carp and red bean soup, first clean the internal organs, gills, scales, etc. of the crucian carp, then add cooking wine and marinate for about 10 minutes. Then wash the red beans, soak them for a few hours, then put them in a pot with an appropriate amount of water and bring to a boil, then reduce the heat to low and simmer until they are seven times cooked. Put the cleaned crucian carp into the pot and cook, and also add ginger slices and green onion segments. After boiling, reduce to low heat and cook for 30 minutes. Finally, add an appropriate amount of salt.

2. Steamed egg with shiitake mushrooms, scoop out the inside of the shiitake mushrooms, dice the dug out shiitake mushrooms, beat the eggs and add a little salt; mix the eggs and diced shiitake mushrooms evenly, put them on top of the shiitake mushrooms with the insides dug out; let steam Steam for 15 minutes. You can add other ingredients or dip it in soy sauce according to your personal preference.

3. Sweet and sour cauliflower, cut off the leaf stems of the cauliflower, change them into small florets, and wash them. Put the washed cauliflower into a pot of boiling water and blanch until cooked, take it out and let it cool, drain off the water, and lay it flat in a container. Add a small amount of water to the sugar and boil it into a thick syrup. After the pot has cooled, add white vinegar. Pour it into the cauliflower, press it tightly with a heavy object, soak it for two days, and then it is ready to eat.