1. Brown sugar millet porridge. Prepare 150 grams of millet, 5-10 red dates, some chopped peanuts, some melon seeds, and 10 grams of brown sugar. Prepare all the ingredients: millet, red dates, brown sugar and nuts. The nuts can be added whole or chopped. Wash the millet, put it into a soup pot and soak it in water for about 30 minutes. Wash the red dates, remove the cores, and chop the red date meat and set aside. Take a soup pot, pour an appropriate amount of water into it, bring to a boil, add millet, turn to low heat and simmer slowly. When the millet grains bloom, add chopped red dates. Stir evenly and continue to cook. When the red date meat is soft and rotten, add brown sugar. Stir in the chopped peanuts and simmer for a few more minutes before turning off the heat.

2. Cashew Nut Shrimp. Prepare cashew nuts, shrimps, green onions and ginger, cooking wine, salt, water starch, MSG, and sesame oil. Wash the shrimps and use a toothpick to remove the shrimp lines. Take a bowl, add egg whites and beat, add shrimps and mix well. Take another bowl, add salt, water starch, monosodium glutamate, cooking wine, and a little vinegar and mix thoroughly to make a sauce. Put oil in the pot, and when it is hot, slide in the shrimp. If the shrimp changes color slightly, add the cashews and turn them over a few times. Pour in the sauce, toss evenly, pour in a little sesame oil, and put it on a plate.

3. Pork trotters stewed with cuttlefish and soybeans. Prepare ingredients: 1 pig's trotter, 100 grams of dried soybeans, 3 dried cuttlefish, seasonings: 2 grams of salt, 1 large piece of ginger, 1 green onion, 20 grams of rice wine, and 5 grams of oil. Prepare the ingredients. Clean the pig's trotters and cut them into large pieces. Soak the dried soybeans in water for 1 hour. Cut the dried cuttlefish with scissors and soak in warm water until soft. Put water into the pot, put the pig's trotters into the pot, boil the water, and blanch the blood foam. Put the blanched pig's feet, soaked soybeans, ginger and green onion into the soup pot, and bring to a boil over high heat. Heat the wok, pour in the oil, put the soaked cuttlefish into the wok and stir-fry, add rice wine and shredded ginger to remove the fishy smell and improve the aroma. Put the fried cuttlefish into the pig's trotters and soybean soup, add salt, boil over high heat for 5 minutes, then reduce to medium to low heat and simmer for 2 hours until the soup becomes thick and there is a lot of collagen.