Raw materials: red dates 10, about 300 grams of yam, some longan meat, and appropriate amount of sugar. Practice: soak the washed red dates in advance, peel and cut the yam into small pieces; Then put it in water and cook it until it is soft and rotten; At this time, add longan meat and half a spoonful of sugar to the pot; Cook the longan meat until it is soft and rotten, and then turn off the heat to eat.

2. Lycium barbarum, red dates and red beans soup

Ingredients: 20 grams of Lycium barbarum, 80 grams of red dates, 0/00 grams of red beans/kloc-,30 grams of rock sugar, and appropriate amount of water. Practice: Wash adzuki beans and soak them in clear water for 24 hours; Rinse red dates and medlar with clear water respectively for later use; Put the above materials together in a soup pot and add enough water; Boil with fire; Turn to slow fire and add rock sugar; Continue to simmer for about 50 minutes. If a braised pot is used, this step is directly put into a heat preservation barrel; Until the adzuki bean is crisp and rotten.

3. Tremella and Sydney stew

Ingredients: tremella, Sydney, lean meat and candied dates. Practice: Wash lean meat, blanch with boiling water and cut into sections;

Then put the washed tremella, diced Sydney and candied dates into a saucepan, add 300 ml of water and stew for 1 hour.

4. Zhusun sparerib soup

Ingredients: ribs 300g, 3 scallops, 5 mushrooms, winter bamboo shoots 1, bamboo shoots 10, clams 10, salt12 teaspoons. Practice: first soak the bamboo shoots in hot water and rinse them with cold water; Slice ginger and cut onion; Put the ribs in cold water, blanch them with boiling water, take them out and rinse them for later use; Put water in the casserole, add ribs, a little cooking wine, onion and ginger, turn to low heat and cook for one and a half hours; Add bamboo shoots and cook for another 30 minutes. Season with salt and pepper and finally sprinkle with coriander powder.

5. Huangqi eel soup

Ingredients: 500g eel, 30g astragalus, ginger, red dates, salt, monosodium glutamate and pepper. Practice: Wash Radix Astragali and Fructus Jujubae; Cut eel intestines into sections, washing and cutting into pieces; Put the eel and ginger into the oil and salt pan and fry until the eel is half cooked; Put Radix Astragali, Fructus Jujubae, and eel into a pot, and add appropriate amount of water; After the fire boils, slow fire 1~2 hours, add salt, monosodium glutamate and pepper to taste.

6, melon ribs soup

Ingredients: 500g sparerib, half wax gourd, onion, ginger, salt, pepper and yellow wine. Practice: Cut the ribs into pieces, and cut the melon into about one centimeter; Blanch the ribs with boiling water, remove them from the blood for later use; Add water to the pot, add ginger, onion and pepper to boil, then add ribs to continue cooking; Then simmer for about an hour and a half; Add wax gourd and stew for 20 minutes on medium heat.

7. Lotus root ribs soup

Ingredients: lotus root100g, ribs 200g. Seasoning: salt, cooking wine, onion, ginger slices and dried tangerine peel. Practice: Wash and chop the ribs and blanch them for later use; Wash lotus root, peel it and cut it into hob blocks for later use. Add water to the soup pot, add ribs, cooking wine, onion, ginger slices and dried tangerine peel, and boil. Add lotus root pieces, boil again, then simmer until cooked, and add appropriate amount of salt.