1. Chicken liver, pork leg and astragalus soup: 50 grams of fresh chicken liver, 50 grams of fresh pork leg bone, 30 grams of astragalus, and 3 grams of Schisandra chinensis. Cut the chicken liver into slices and set aside. Break the pork leg bones into pieces and put them into a casserole together with the astragalus root and schisandra chinensis. Add an appropriate amount of water, boil it over high fire first, then change to simmer for one hour, and then filter out the bone residue and medicinal residue. ; Then put the chicken liver slices into the cooked pork bone soup and cook, add seasonings according to taste, and eat the chicken liver and drink the soup after it is warm.

2. Cheese vegetarian curry: appropriate amount of rice, half an onion, dried tofu (2 taels), carrots (a small stick), potatoes (medium size) cheese (3 pieces of Lechi beef), in blocks Curry (original flavor 2 pieces), salad oil. Wash and dice the onions and dried tofu. Peel, wash and dice the carrots and potatoes. Heat the oil in a pot, add the onions and stir-fry first. Add the carrots and potatoes and stir-fry for 3-5 minutes. Add the dried tofu and add Add an appropriate amount of water to cover all the ingredients and cook for 15 minutes; add cheese (3 pieces) and curry seasoning (2 pieces), stir well, cook for 2 minutes, and when they are all melted, remove from the pot; put the rice on a plate and pour the curry marinade over it.