1, tremella ginkgo porridge. (1) Prepare 150g fragrant glutinous rice, 20g tremella, 50g ginkgo, medlar and a little refined salt.

(2) Wash tremella, soak it in cold water to remove roots, tear it into small flowers, blanch ginkgo with hot water, and cut it in half. After simmering into porridge, add tremella and ginkgo and boil.

2. Hericium erinaceus chicken soup. (1) Prepare three Hericium erinaceus, half a chicken, Lycium barbarum, ginger, salt, cooking wine and some slices of ham.

(2) Hericium erinaceus is soaked in warm water for six hours, grabbed by hand and washed. Blanch the chicken in a boiling water pot, add two pieces of ginger and some wine to remove the fishy smell. Blanch, take out, and rinse. Dice the chicken, slice the ham, put the chicken, ham, Hericium erinaceus and ginger into an electric stewed purple sand pot, add enough cold water at a time, and stew for four hours. After the last half hour, add Lycium barbarum, season with salt and drink.

3, tremella ginkgo black chicken soup. (1) Half black-bone chicken, 4 ginkgo and jujube, 30g tremella, and proper amount of salt, ginger slices and coriander powder.

(2) Cut off the head and feet of the black-bone chicken, scrape it from the back, gut it, wash it and cut it into pieces. Blanch the black-bone chicken pieces in a boiling water pot, remove blood stains, take them out, then rinse and drain. Soak tremella in clear water and tear it into small flowers. Wash jujube and ginkgo separately. Boil the soup pot with water, add black-bone chicken and ginger slices and simmer for 2 hours, then add ginkgo, tremella and jujube and simmer for 40 minutes, add salt to taste and sprinkle a little coriander powder.