Monday: burdock egg shell soup: lowering blood fat. Chicken pot with golden needle: 50g of golden needle, green beans 100g, 200g of chicken breast, 3 straw mushrooms, 20g of shrimp skin, 40g of scallops, 50g of bean sprouts, one tablespoon of oil and 400CC of water. Seasoning: a spoonful of salt. Add shrimps, green beans and chicken into the oil pan and stir-fry until fragrant. Add other ingredients, water and salt, and cook for 20 minutes. When the soup is slightly dry, it can be cooked. Tuesday: reduce fire and nourish coconut chicken soup: one coconut, one chicken, simmer for one and a half minutes. Garlic and fungus dishes: pot heating, pouring oil, high oil temperature. Add garlic and stir-fry until fragrant. Pour in the fungus dish, stir fry, and season with salt and chicken powder. Wednesday: Oyster bean curd soup: It can strengthen the body, moisturize the skin and prolong life. 300g of fresh oysters, 2 pieces of tender tofu, stir-fried garlic slices, add tofu, boil water, and thicken oysters. Carassius auratus, Sydney and winter melon soup: 200 grams of white crucian carp, 500 grams of winter melon, one Sydney and 8 grams of ginger. Seasoning: peanut oil 10g, salt, a little chicken powder. Peel Sydney and wax gourd, cut into pieces, wash white crucian carp, peel and slice ginger, take out a pot, heat the pot on fire, add peanut oil and ginger slices, add white crucian carp, fry for a while, then add clear soup, roll thoroughly over medium fire, then add Sydney and wax gourd, cook together/kloc-0.5 minutes, and season. This soup can nourish yin, clear heat, eliminate phlegm, relieve cough, relieve sore and alcohol toxicity, and is effective for summer heat such as fever, body fluid injury, hot cough and irritability. Thursday: Fish Head Tofu Soup: 250 grams of fish head and 250 grams of tofu, boiled in 800 ml of water for 35 minutes, which increases the elasticity of beauty and is suitable for wrinkled and inelastic skin. Fried chicken slices with horseshoe: chicken slices 150g, 2 eggs, horseshoe 15g. Seasoning: peanut oil 15g, salt 5g, sugar 2g, tomato juice 30g, and appropriate amount of wet starch. Beat the eggs, slice the water chestnut, heat the oil in the pan, add the chicken slices and egg juice, stir-fry the water chestnut until it is 90% cooked, then add the tomato juice, salt and sugar, stir-fry over low heat until it tastes good, and thicken it. Serve. The second dish is sweet and sour, which can not only clear away heat and quench thirst, but also promote fluid production and quench thirst, strengthen spleen and stimulate appetite, promote digestion and relieve stagnation, and supplement nutrition. Friday: Fat-reducing tomato, fungus and bean curd soup: clearing heat and moistening dryness, ascorbic acid and lowering cholesterol. 320g of tomato, auricularia auricula 13g, tofu 1 piece, and one piece of ginger. Saute ginger, stir-fry tomatoes, add 4 cups of soup, cook fungus for 5 minutes first, pick up tofu and cook for 2 minutes. Saturday: squab in kelp pot: mung bean 200g, kelp 200g, squab 1, spine 500g, lean meat 200g, ginger 10g. Seasoning: 5g salt, 2g chicken powder. Firstly, cut the spine and lean meat into pieces, cut the squab into pieces, wash and cut into pieces, peel the ginger, boil water in a casserole, put the spine and lean meat of squab into flying water when the water boils, and rinse. Take a casserole, add spine squab, kelp, mung bean, lean meat and ginger, add water, cook for two hours and season. This soup can clear away heat and relieve summer heat, clear lung and moisten intestines. People who have a bad appetite in summer can drink this soup to stimulate their appetite, detoxify and relieve summer heat. Fried rice with leeks and vegetables: green pepper, red pepper and diced yellow pepper, a bowl of plain rice, diced vegetarian ham, minced leeks and a little minced garlic. Seasoning: a little black pepper. Heat oil in a pot, add minced garlic and stir-fry until fragrant, add vegetarian ham, all kinds of sweet peppers and white rice, stir-fry evenly, and finally add minced leeks and sprinkle with corn flour to serve. Sunday: Stewed chicken leg with mushrooms and cold melons: 50g of mushrooms, 50g of cold melons 100g, 50g of carrots and 0g of ginger 10g. Seasoning: clear soup, 5g salt, 2g Shaoxing wine and a little pepper. Soak mushrooms thoroughly and wash them, remove seeds from cool melons and cut them into pieces, remove hair from chicken legs, peel and cut carrots, peel and slice ginger, boil water in the pot, add chicken legs and cool melons when the water boils, cook for 5 minutes on medium fire, pour out and wash them, put chicken legs, cool melons, carrots and ginger into the pot, inject clear soup, cover them, put them on the fire and cook them on low fire. This soup can nourish yin and moisten lungs, clear away heat and relieve summer heat, improve eyesight and detoxify, and is suitable for drinking in summer, especially for people with internal fire. Three-silk noodles: Ingredients: 200 grams of fine noodles, one cucumber, half a carrot and one egg. Seasoning: sesame sauce, salt. Beat the eggs into the oil pan, fry them and shred them for later use, then take out the noodles after cooking, blanch them in cold boiled water for a while, put the noodles in a plate, spread the cucumber and carrots and shredded eggs on the door, and then mix in sesame sauce and salt.