Ingredients: angelica 10g, codonopsis pilosula 10g, yam 10g, pork tenderloin 500g, soy sauce, vinegar, shredded ginger, minced garlic and sesame oil.

Exercise:

1. Cut pork tenderloin into pieces, remove the Sao glands of fascia, wash and put in aluminum pot;

2. Put Angelica sinensis, Codonopsis pilosula and Dioscorea opposita into gauze bags, tie the mouth tightly and put them into aluminum pot;

3. Add a proper amount of water to aluminum pot, stew until the pork tenderloin is cooked thoroughly, remove the pork tenderloin, let it cool, cut it into thin slices, and plate it;

4. Mix soy sauce, vinegar, shredded ginger, minced garlic and sesame oil with pork tenderloin slices.

Second, ginkgo radish porridge

Ingredients: 6 ginkgo, white radish100g, glutinous rice100g, and 50g of sugar.

Practice: Wash and shred the radish and blanch it with hot water for later use. Wash gingko first and cook it with glutinous rice. After the rice blooms, pour in the sugar and simmer for 10 minutes. Add shredded radish and you can eat.

Third, steamed ginseng chicken soup

Ingredients: ginseng 15g, hen 1g, ham 10g, water-soaked magnolia slice 10g, water-soaked mushroom 15g, salt, monosodium glutamate, onion, ginger, chicken soup.

Exercise:

1. After the hen is slaughtered, it is depilated and cleaned, scalded in a boiling water pot and rinsed with cold water; Sliced ham, sliced magnolia, mushrooms, onions, ginger;

2. Blanch the ginseng with boiling water, steam it in a cage for 30 minutes and take it out;

3. Wash the hen, put it in a pot, add ginseng, ham, magnolia slices, mushrooms, onion, ginger, refined salt, cooking wine and monosodium glutamate, add chicken soup (submerged chicken), put it in a cage, and steam it over high fire until it is cooked;

4. Put the steamed chicken in a big bowl, chop up the ginseng, put it on the chicken with ham, magnolia slices and mushrooms, pour the steamed chicken soup with a spoon, boil it, skim off the foam, adjust the taste and pour it on the chicken.

Four, tremella porridge

Ingredients: 20g of tremella, 50g of japonica rice150g, 20g of rock sugar.

Exercise:

1. Hair tremella thoroughly with warm water, remove hard stems and impurities, and tear it into petals. Wash the japonica rice.

2. Put the japonica rice and tremella together in the pot, add appropriate amount of water, boil with strong fire, then cook with slow fire for 30 minutes, add rock sugar and stir well.

Has the effects of nourishing yin, moistening dryness, promoting fluid production, quenching thirst, invigorating lung and qi and blood, and strengthening brain and heart.

Five, spiced beef

Ingredients: 2500g beef, 90g salt, 24g sugar, 60g red soy sauce, 2 slices ginger, onion, cooking wine, fennel, cinnamon and Redmi juice.

Exercise:

1. Select the whole lean meat at the elbow of cattle, cut it directly according to the muscle fiber, cut it into pieces of about 500g, and then poke a row of non-knife holes with the root of the knife around it. Take a little salt out of the plate, put the meat pieces on it and rub them repeatedly until the salt particles dissolve (commonly known as sweating), then put them in the tank for 3-4 days (one day in summer) and turn them over several times until the meat is red and hard.

2. Add a proper amount of water to the pot, bring it to a boil (there is more water), add the meat, turn it up and down a few times, remove it and scrub it clean;

3. Put a pot mat at the bottom of the pot, put the beef pieces on the pot mat, add fennel, cinnamon, onion, ginger, cooking wine, sugar, soy sauce and Redmi juice, and boil over high fire. When the beef turns red, add white soup to drown it, add appropriate amount of salt, season it, cover the pot and boil it, then move it to low heat for about 2 hours until the beef can be poked with chopsticks. After thorough cooling, slice horizontally according to its muscle fibers.

Sixth, litchi meat.

Ingredients: 300g of pork leg, fresh litchi meat 1 00g, 2 egg whites, 25g of starch, 60g of sugar, 30g of white vinegar, edible red pigment1drop, proper amount of refined salt and cooking wine, and vegetable oil1000g (50g actually eaten).

Exercise:

1. Cut the pork leg into 2 pieces. Knock it loose with the back of the knife and replace it with square pieces (24 pieces). Add salt, a little edible red pigment, egg white and water starch 15g, and mix well. Cut fresh litchi meat into two halves;

2. Put the vegetable oil into a hot pot. When the oil is 60% to 70% hot, fry the pork leg pieces in the oil pan until they are cooked inside and crispy outside, and take them out. Pour oil into the pan, add cooking wine, water 100g, white sugar, white vinegar, refined salt and water starch to thicken, add fried meat and fresh litchi meat, and then add a little.

7. Roasted trotters with peanuts and red dates

Ingredients: trotters 1000g, peanuts 100g (with skin), 40 Chinese dates, 25g cooking wine, 60g soy sauce, 30g sugar, 20g onion, ginger 10g, monosodium glutamate, pepper, a little star anise and a proper amount of salt.

Exercise:

1. Put peanuts and jujubes into a bowl, wash them with clear water and soak them;

2. Wash pig's trotters, cook for four times, remove and mix well with soy sauce;

3. Put the oil in the pan, heat it to 70%, fry the trotters until golden brown, take them out, put them in a wok, inject clean water, add the prepared peanuts, jujube and seasonings at the same time, and stew them with low fire after boiling.