1, brown sugar millet porridge. Prepare millet150g, red dates 5 5- 10/0g, a little peanuts, a little melon seeds and brown sugar10g. Prepare materials: millet, red dates, brown sugar and nuts. Nuts can be put whole or chopped and added. Wash the millet, put it in a soup pot and soak it in water for about 30 minutes. Wash the red dates, remove the core, and chop the red dates for later use. Take the soup pot, inject a proper amount of water, add the millet after boiling, turn to low heat and cook slowly. When the millet blooms, add the chopped red dates, stir well and continue to cook. When the red dates are soft and rotten, add the brown sugar and chopped peanuts, and cook for a few minutes, then turn off the heat.

2, cashew shrimp. Prepare cashew nuts, shrimp, onion and ginger, cooking wine, salt, water starch, monosodium glutamate and sesame oil. Wash the shrimps, and remove the shrimp line with a toothpick. Take a bowl and put it in egg white. Add shrimps and mix well. Take another bowl, add salt, starch, monosodium glutamate, cooking wine and a little vinegar and mix well to make sauce for later use. Put oil in the pan, and when it is warm, slide in the shrimps. When the shrimps change color slightly, add cashew nuts and turn them over a few times, pour in the sauce, turn them over evenly, and pour in a little sesame oil.

3. Braised trotters with cuttlefish and soybeans. Ingredients: pig's trotters 1 piece, dried soybeans 1 00g, dried cuttlefish 3 strips, and seasonings: 2g of salt, ginger 1 chunk, onion1root, 20g of rice wine and 5g of oil. Prepare ingredients, clean trotters, cut into large pieces, and soak dried soybeans in water 1 hour. Cut the dried cuttlefish with scissors and soak it in warm water until soft. Put clean water in the pot, put pig's trotters in the pot, boil water and blanch to remove blood foam. Put the cooked pig's feet, soaked soybeans and ginger onions in a soup pot and bring to a boil. Heat the wok, pour oil, stir-fry the soaked cuttlefish in the wok, and pour rice wine and shredded ginger to remove the fishy smell and enhance the fragrance. Put the fried cuttlefish into the pig's trotters and soybean soup, add salt, boil for 5 minutes on high fire, and cook for 2 hours on medium and small fire until the soup becomes thick and rich in collagen.