Wax gourd and mushroom sparerib soup materials: ribs, wax gourd, Tricholoma, crab-flavored mushrooms, and auxiliary materials: salt, pepper, sesame oil and chopped parsley. Practice: 1. Wash Tricholoma and Crab Mushroom, slice Tricholoma and remove the roots of Crab Mushroom. Wash wax gourd, peel and slice. 2. Take out some ribs and original soup, pour them into the casserole, boil them over high fire and put them into the casserole. Cook for about 10 minutes until the wax gourd slices are transparent, add salt and a little pepper, mix well and turn off the heat. 4. Add a little sesame oil and sprinkle with chopped coriander. Chinese yam soup ingredients: chicken leg, Chinese yam, ginger, onion, mushrooms, medlar, salt, chicken essence. Practice: 1. Wash the chicken legs and cut into pieces. Chinese yam peeled and cut into pieces. Sliced ginger. Take out the chicken legs and rinse them with cold water. 3. Replenish water, boil, add chicken legs and cook for 20 minutes, add yam, mushrooms and medlar, cook for 30 minutes on low heat, and season with salt and chicken essence. Wuji chestnut nourishing soup materials: Wuji 1, chestnut 200g, jujube 15, Lycium barbarum, ginger 65438. Appropriate amount of salt: 1: Cut the black-bone chicken vertically from the back, put it in cold water, and take it out after the water boils. 2. Put half a pot of hot water in the casserole, add the blanched black-bone chicken, add the ginger slices, and simmer on low heat after the fire is boiled. 3: soak red dates and medlar in warm water for a while. 4: Add chestnut after stewing black-bone chicken for half an hour. 5: After stewing for half an hour, add red dates and medlar, stew for about half an hour, and finally add salt. Stewed chicken with chestnuts-autumn health fire soup materials: half a hen, 350g chestnuts, a few slices of ginger, salt method: 1. Peel chestnuts and wash them for later use. 2. Wash the hen and cut it into large pieces, put it into the pot and pour 8 bowls of water, and add ginger slices. After the fire boils 15 minutes (pay attention to skimming the floating foam), add chestnut, boil it again, turn the fire down for 40 minutes, and add salt to taste before turning off the fire. Stewed Chicken Soup with Dictyophora indusiata Ingredients: Dictyophora indusiata 6 Chai Chicken, Half Onion, 4 ginger segments, 4 side dishes, 6 carrots, half salt, 2 teaspoons (10g) Practice: 1) Wash half Chai Chicken and cut into pieces. Soak Dictyophora dictyophora in cold water for 10 minute, as long as Dictyophora dictyophora becomes soft and brittle. 2) Blanch the chicken pieces with boiling water and take them out, and rinse the floating powder on the surface of the chicken pieces with clear water. Put the chicken pieces into a casserole, pour enough water at one time, add the green onions and ginger slices, and turn the fire down 1 hour after the soup boils. 3) While boiling the soup, cut off the net on the head and tail of the soaked Dictyophora dictyophora, and blanch it in warm water for 20 seconds to remove the astringency of Dictyophora dictyophora. Take it out, wash it with cold water, put it in a soup pot and continue to cook for 30 minutes. 4) Finally, you can put side dishes and carrot slices in the soup, cook for 2 minutes, then turn off the fire and add salt to taste according to your own taste. Super verbose: * * Dictyophora is very precious and delicious. Dictyophora dictyophora is different from other delicacies. It is thinner, so the soaking time should be controlled within 10 minute. Dictyophora dictyophora can be eaten without cutting the net, but putting it in the soup will affect the beauty of the soup. * * Add enough water to the soup at a time, not halfway, otherwise it will dilute the taste of the soup. If you must add it, you should also add boiling water, not cold water. * * Chicken soup doesn't need to add monosodium glutamate or chicken essence, otherwise it will produce peculiar smell and destroy the delicacy of the original soup.