Raw materials: chicken leg 1 50g, mushroom 80g, edamame 80g, tomato1piece, fresh kelp 50g, salt, onion, oyster sauce, monosodium glutamate, cooking wine and salad oil.

Practice: wash the chicken legs and cut them into small pieces, blanch them with boiling water, and remove the water control; Wash kelp; Mushrooms are pedicled, washed and cut into pieces. Wash tomatoes and cut them into pieces for later use. Heat the pot, add 2 tablespoons salad oil, stir-fry onion and tomato pieces, then add clear water and chicken legs and cook for about half an hour, then add other ingredients and seasonings and cook until the taste is good and the fire is gone.

Pig's trotter melon and mushroom soup

Raw materials: pig's front hoof 1 pig, 300g of loofah, 250g of tofu, 30g of mushrooms, and appropriate amounts of ginger, salt, red dates, yellow flowers, medlar, Chinese angelica and clear water.

Practice: Wash the mushrooms and soak them soft to remove pedicels, peel the loofah, wash and cut into pieces, and cut the tofu into pieces for later use. Wash pig's trotters, chop them into pieces, boil them in boiling water for about 10 minute, take them out and rinse them, and put the yellow flowers and angelica into a filter bag for later use. Put the pot on fire, add herbs, pig's trotters, mushrooms, ginger slices and clear water. When the fire boils, reduce the fire to cook until the meat is cooked and rotten, then add loofah and tofu and continue cooking for 5 minutes. Finally, add salt to taste.

Seafood dough drop soup

Ingredients: wheat flour, shrimp, clams, fresh mushrooms, rape, salt, chicken essence, onion, ginger, broth and pepper.

Practice: Wash shrimps and clams, put them in a pot, cook them slightly, and take them out for later use. Pour seafood soup into a bowl for later use, and wash mushrooms and rape for later use. Put the flour into a large bowl, gradually add cold water into the flour, and stir it into a knot with chopsticks. Stir-fry chives and ginger, add stock and add mushrooms. Put a knot in one's heart in the pot, add shrimp, clams and rape after boiling. Add the soup cooked with seafood and season with proper amount of salt, pepper and chicken essence.

Wild mushroom soup

Ingredients: Volvariella volvacea, Coprinus comatus, Agrocybe aegerita, Lentinus edodes, Crabmeat Mushroom, Chicken Soup, and Green Garlic Leaves.

Practice: Wash Volvariella volvacea, Coprinus comatus, Agrocybe aegerita, Lentinus edodes and Crab Mushrooms and slice them. Add the mushroom to the broth, turn to low heat and cook, and finally sprinkle with green garlic leaves.