1. Corn and pork belly soup

Ingredients: 3 corns, 50 grams of ginkgo, 1 pork belly, 3 slices of ginger.

Method: Wash the corn, cut it into strips and strips; peel and wash the ginkgo; wash the pork belly; put it into a clay pot with the ginger and add 3000 ml of water ( About 12 bowls), bring to a boil over high heat, then reduce to low heat, simmer for 2 and a half hours, add appropriate amount of salt and oil.

2. Matsutake mushroom and scallop corn soup

Ingredients: 4-6 matsutake mushrooms, 4 shiitake mushrooms, 1 small handful of scallops, 200 grams of skinless chicken, 40 grams of bamboo fungus, 1 corn, 1 small section of carrot, 3 slices of ginger.

Method: Wash the matsutake mushrooms, shiitake mushrooms, scallops and bamboo fungus briefly and soak them for 2 hours in advance. Cut the corn into small sections and cut the carrots into hob pieces. Put the above ingredients together into the soup pot and bring to a boil over high heat. Simmer for 1 hour, season and serve.

3. Fried corn

Ingredients: 400 grams of fresh tender corn kernels, 30 grams of onions, 250 grams of cooked pork, 50 grams of eggs, 50 grams of raisins, and 6 olives. Seasoning: 50 grams of lard, 50 grams of powdered sugar, a little salt and pepper.

Method: Wash the onions and dice the cooked pork; boil the eggs into slices, wash and dry the corn kernels and set aside. Heat the pot and add lard. When melted, add corn kernels and fry until yellow. Add refined salt and powdered sugar and stir-fry thoroughly. Place on a plate. Set aside. Mix the diced cooked pork, raisins, diced onions, olives, egg slices, refined salt, pepper, and a little clear soup together, put them into a (fire bureau) cup, pour in the corn kernels and spread them evenly, sprinkle with powdered sugar and add Cover, put it in the stove and simmer until it turns brown (about half an hour), and it is ready to eat.