Chicken Soup with Golden Soup and Pepper Chicken Chicken soup is suitable for eating all year round. Today's soulful chicken soup in addition to low-fat, high-protein fish fat, but also added pumpkin carrot puree. The stew goes out golden brown. All more nutritious, stew, chicken tender, golden material thick and smooth, material thick but not greasy, comprehensive nutrition. Raw materials: chicken a whole, fish skin 1, 6 jujubes, scallop 12, 1 carrot, 150 grams of winter melon, salt appropriate amount, rice wine appropriate, wolfberry 1 small handful of method: 1, will be soaked swim bladder early, jujubes cleaned with water soak, scallop soaked with warm boiled water with rice wine. Chicken breast cleaned and cut into small pieces, put into the pot, add onion ginger wine nicked water, fish up. 3. Steamed chicken breast into the stone pot, then add jujubes, scallop and cut into small pieces of fish fat, add 1 tsp of rice wine with the water, go to the red boil and turn to medium-low heat and slowly simmer for 40min. 4. Winter melon and carrots peeled and cleaned, put into the pot to cook, with a wall-broken machine to get into a puree. 5. 40 minutes, winter melon and carrot puree into the pot, mix well. 6. Cook together for 10 minutes, until the sauce is thick, put a little salt seasoning, and finally add goji berries, boil and rest fire.

Steamed scallops my family only love to eat South China Sea swordfish. Although it is also swordfish, but the flavor is very different. South China Sea swordfish despite the block is not large, but the meat is tender, tender, no mud fishy flavor. Pellet feed: knife fish 2, rice wine, salt, chili pepper segment, ginger, oil method and process: scalloped fish gutted, cleaned up, (wash the case only need to wash off the outside of the buildup of stains can be. It is not necessary to wash away the silver fish scales on the outside of the swordfish. It contains protein, iron, iodine, calcium and other nutrients, and its more sphingolipids and a variety of unsaturated fats), cut into pieces, put into a bowl, add ginger, rice wine, appropriate salt, add chopped morning glory pepper, pouring oil, put into the pot, the water boiled and steamed for 10 minutes, on the table side of the sprinkling of small scallions on it. This type of steamed scallops flavorful, delicious and refreshing.

Fried cabbage daily bowl of greens indispensable, home children love to eat. Vegetables and fruits, I especially like this type of our side called general vegetables green vegetables. In early spring, this dish are the best time to savor. Fried vegetables and fruits are very soft and sticky. Fry them with just a little salt. Many other seasonings. Raw materials: 500 grams of vegetables, salt, oil appropriate method: buy back vegetables in addition to the root, pick the outside of the yellow leaves, cleaned and cut into small pieces (a small piece is not sliced, to be able to overall deep frying). Put the appropriate oil in the pot, add vegetables stir-fry until the vegetables become loose, put a little salt seasoning, stir-fry until the amount of water, rest fire.