First, scrambled eggs with medlar and Ophiopogon japonicus

Ingredients: 50 grams of lean pork, 300 grams of eggs and 30 grams of peanuts (raw);

Accessories: Lycium barbarum 10g, Ophiopogon japonicus 10g,

Seasoning: salt 2g, monosodium glutamate 1g, pea starch 3g, peanut oil 30g.

Exercise:

1. Wash Lycium barbarum and soak it in boiling water;

2. Wash Ophiopogon japonicus, boil it in water and chop it;

3. The crispy fried peanuts;

4. Cut the lean pork into cubes;

5. Put the eggs in a bowl and beat them evenly, add salt and beat them evenly, steam them in water, cool them and cut them into granules for later use;

6. Put the pot on the fire, add peanut oil and stir-fry the diced meat;

7. Pour in eggs, medlar and Ophiopogon japonicus and stir well;

8. Add refined salt, thicken water starch, add monosodium glutamate to taste, plate, and spread crispy peanuts.

Stewed old duck with Radix Adenophorae and Radix Ophiopogonis

Ingredients: 500g of clean old duck, 200g of lean pork, Polygonatum odoratum, longan pulp, dried tangerine peel 1 0g, 50g of radix adenophorae, 20g of Ophiopogon japonicus and ginger1g..

Exercise:

1, clean old duck and lean pork were cut into 3cm square pieces respectively. Polygonatum odoratum, Radix Adenophorae, Radix Ophiopogonis, Arillus Longan and Pericarpium Citri Tangerinae were soaked in cold water for 65438 00 minutes and then taken out.

2. Put the old duck and lean pork into a soup pot, add enough cold water to boil, turn to low heat, skim off the floating foam with a spoon, add ginger, Polygonatum odoratum, Adenophora adenophora, Ophiopogon japonicus, longan pulp and dried tangerine peel, cover, cook for 2 hours on medium heat, and add salt when eating.

Three, Yuzhu ginseng fruit pork soup

Ingredients: 60g lean meat, Polygonatum odoratum 15g, Adenophora adenophora 15g, Ginkgo biloba (dry) 15g, Ophiopogon japonicus 9g, sweet almond 9g, salt 2g and monosodium glutamate 0g.

Exercise:

1. decoct Rhizoma Polygonati Odorati, Radix Adenophorae and Radix Ophiopogonis in water, and remove residues;

2. Add ginkgo, sweet almond and pork to the soup for stewing;

3. Season with salt and monosodium glutamate.