1, blueberry chicken: main ingredients: sauce: one cup of blueberry, 1 sweet pepper, one red onion, diced, 1/4 cups of blueberry sauce, several fresh basil leaves, sliced, 1/4 teaspoons of salt; Chicken and marinade: 1/4 cups of lime juice, 2 tablespoons of olive oil or vegetable oil, 2 shallots, diced, 1/4 teaspoons of fresh black pepper and chicken breast. Take a bowl, put all the sauces in the bowl, wrap them with plastic wrap, and put them in the refrigerator for at least 2 hours; Take another bowl, add marinade and chicken, gently massage the chicken, then wrap it in plastic wrap and put it in the refrigerator for about 3 hours; Preheat the oven, put the chicken on the shelf, adjust the temperature to about 160 degrees, and bake for 10 minutes; Take out the roast chicken and add the cooled sauce.

2. Chicken pasta: Ingredients: 1 chicken breast, 1/2 cups of yogurt or skim milk, 1 tablespoon of lemon juice, 1 serving of pasta, 1/2 cups of flour, 1/3 cups of parmesan cheese crumbs. Draw a few diagonal diamond patterns on the chicken breast, coat both sides with yogurt, and put it in the refrigerator 1 hour or so; Take a plate, mix flour, cheese, garlic powder and salt, then mix the chicken in it, then spread Italian sauce on the chicken breast and sprinkle with cheese; Preheat the oven, then adjust the temperature to 160℃ and bake for 25 minutes; Put the roast chicken on the cooked pasta and add your favorite sauce.

3. Sweet potato and sesame soup: Ingredients: sweet potato 1 kg, onion (sliced) 1/4, 400 ml stock, milk 100 ml, oil 1/2 tbsp, a little salt and pepper, and a proper amount of black sesame. Peel the sweet potato, cut it into 3 cm strips and put it in water; Put butter in the pot, put down onion and stir-fry until soft, add sweet potato and stir-fry until translucent; Add broth, cook with low-medium heat, take out a small part for decoration after the sweet potato becomes soft, mash the rest in a container, and add milk, salt and pepper; Pour into a vessel and decorate with sweet potatoes and black sesame seeds.

4. Fried tomato with cauliflower: Ingredients: cauliflower 675g, tomato 259g, auxiliary oil, tomato sauce and sugar. Remove the roots of cauliflower, cut it into small flowers with a knife, soak it in salt water for a few minutes to help remove residual pesticides, and then rinse it with clear water. Wash tomatoes, blanch with hot water and cut into pieces. Hot oil pan. Add cauliflower. Pour in the right amount of cold water. Cover the pot and stew for 3 minutes. Add tomatoes and stir well. Cover the pot and simmer. Add appropriate amount of tomato sauce and some sugar, stir well and turn off the heat. Put it on a plate and serve it.