1. Ingredients for Longan, Longan and Black Date Soup: 60 grams of longan, 30 grams of black dates, appropriate amount of rock sugar and quail eggs. Method: Shell and core the longan, wash and set aside; wash the black dates. Boil the quail eggs, remove the shells and set aside.

1. Longan

Longan and black dates soup

Ingredients: 60 grams of longan, black dates 30 grams, appropriate amount of rock sugar and quail eggs.

Method: Shell and core the longan, wash and set aside; wash the black dates. Boil the quail eggs, remove the shells and set aside.

Add an appropriate amount of water to the pot and bring to a boil, add black dates and cook for a few minutes, add longan and cook for about 20 minutes, then add rock sugar and quail eggs and cook until the rock sugar melts.

2, yam

yam and millet porridge

Ingredients: 100 grams of yam, 350 grams of millet html, appropriate amounts of red dates, brown sugar, and wolfberry.

Method: clean the yam and cut into small pieces for later use ( be sure to wear disposable gloves when handling yam to prevent allergies ); wash the millet, red dates, and wolfberries, and remove the core of the red dates.

Put the millet into the pot, add an appropriate amount of water and bring to a boil over high heat, stir evenly, turn to low heat and cook for another 20 minutes. Pour in the yam and cook until it is ready. Add red dates and wolfberries and cook until the porridge is ready. Add brown sugar and stir until even.

3, walnut

walnut kernel porridge

Ingredients: 100 grams of walnut kernels, appropriate amounts of rice, glutinous rice, peanuts and sugar.

Method: Wash the rice, glutinous rice, and peanuts and soak them; wash the walnut kernels and smash them into pieces.

Put the rice, glutinous rice and peanuts into a pot, add an appropriate amount of water and bring to a boil. Then turn down the heat and cook until the rice becomes soft. Add in the walnut kernels and cook until the porridge is formed. Add sugar to taste.

4, kelp

kelp and fish head soup

Ingredients: 200 grams of kelp, one fish head, a little each of cooking wine, green onions, ginger, MSG, pepper, and sesame oil.

Soak the kelp, wash and shred it; slice the ginger and cut the green onion into sections. Remove the gills from the fish head, wash it, chop it into small pieces, heat oil in a pot, pour in the fish head and fry until the surface is browned.

Put the kelp, fish head, ginger, green onion and cooking wine into a casserole, add an appropriate amount of water and bring to a boil over high heat. Reduce the heat and simmer for 35 minutes. Add salt, MSG, pepper and sesame oil to taste.

5, pigeon meat

coconut tremella squab soup

Ingredients: one squab, 100 grams of coconut meat, appropriate amounts of tremella, red dates, wolfberry, and a little salt.

Method: Clean the squab, soak the white fungus in hair and wash it, wash the red dates and wolfberry. Boil water in a pot, blanch the squab, take it out and set aside.

Put the squab, red dates and wolfberry into a casserole, add an appropriate amount of water and bring to a boil over high heat. Add coconut meat and white fungus and simmer over low heat for two hours. Add salt to taste.