(1) Ingredients: glutinous rice, chicken breast, onion, carrot, fungus.

(2) Practice: Wash the rice and soak it in clear water. Tidy up the chicken breast and stew it in tap water. This soup is reserved for porridge. The meat was cut into small pieces. Cut onions, carrots, mushrooms and other vegetables and fruits into small cubes. Put the soaked glutinous rice and cut vegetables and fruits into the soup, heat it and stir it frequently. Add the torn chicken breast, heat it on low heat, and finally season it with salt.

2, beef liver and egg porridge

(1) raw materials: 50g of new beef liver, raw egg 1, rice 100g.

(2) Practice: Wait until the rice in the pot is in full bloom; Cook beef liver, mix and mash it, and fry it with a little vegetable oil for later use. Beat raw eggs into egg soup, put them into porridge with hot beef liver to make paste, add a small amount of edible salt or soy sauce and take them every other day.

3, oyster tofu jiaozi

(1) raw materials: 200g of fresh oyster meat, 2 small pieces of tofu, raw pork, fresh mushrooms, salt, chopped green onion, Jiang Shui, starch, egg white, chicken essence, sesame oil and old hen soup.

(2) Practice: First chop the oyster meat and raw pork into pieces, and add egg white, starch, salt, chicken essence, chopped green onion, Jiang Shui, sesame oil and old hen soup. Mix them into thick paste, and then knead them into small meatballs by hand; Then cut the tofu into thin triangular pieces with the same size as 1 cm, put a small ball on one piece, and then cover the triangular tofu pieces with the same size; Push two pieces of tofu into jiaozi shape with thickening powder, and steam in the pot for 15 minutes. Chop the auricularia auricula, add the old hen soup and salt, stir fry, and then put it into the tofu jiaozi plate.