50g glutinous rice, 10g raisins. Simmer glutinous rice in water until 90% cooked, then add raisins and stew until thoroughly softened.
2. Stir-Fried Beef Tripe with Potato Strips
Slice 50g cooked beef tripe into strips. Cut 80g potato into strips, rinse to remove surface starch. Heat oil in wok, add scallion strips and minced garlic. Stir-fry tripe and potato strips, then add beef broth, salt, and MSG. Cook until potato strips soften.
3. Broad Bean Stuffed Buns
Combine two parts fresh broad beans with one part minced chicken. Mix thoroughly with salt, MSG, fresh ginger juice, and Sichuan pepper water to form filling. Prepare dough with wheat flour. Shape into buns, place in steamer basket, and steam over high heat for 20 minutes.
4. Lily Bulb Porridge
Combine appropriate amounts of lily bulbs, lotus seeds, and Job's tears to cook porridge. Season with rock sugar or white sugar before serving.
5. Shiitake Mushroom and Beef Soup
Soak 10g shiitake mushrooms. Coat 30g lean beef slices with flour. Add mushrooms to boiling broth, then gently slide in beef slices. Season with MSG, salt, and sesame oil to taste. Bring to a boil and serve.