1, winter melon seaweed soup: peel winter melon, wash and cut into pieces, soak kelp in warm water for 30 minutes, wash and cut into strips, put oil in the pot, stir-fry winter melon and kelp for 2 minutes, add appropriate amount of water, cook for about 10 minute, and then add salt and chicken essence to taste.
2, radish seaweed soup: white radish washed and peeled, cut into pieces. Wash kelp and cut into filaments. Put the wok on fire, add clear soup, add radish slices, kelp, pepper, soy sauce, vinegar and salt to taste, cook until radish and kelp taste, and put them in a big soup bowl.
3, shredded pork seaweed soup: soak kelp in warm water and drain the water; Wash spinach and cut into sections; Wash and peel ginger, and shred for later use. Wash pork tenderloin, shred it, put it in a bowl, add salt and starch, mix well, and marinate for 10 minute. Boil the broth in the soup pot, put it into the sea and boil the shredded ginger. Add shredded pork and salt to cook, then add spinach to cook for a while, turn off the heat and pour in sesame oil. Serve.
4. ribs seaweed soup: Wash the pork chops and chop them into squares about 2.5 cm wide; Soak kelp in clear water, wash it, cut it into strips with a 2 cm square knife handle, tie it into knots, add boiling water to the pot, add ribs to boil, skim off the floating foam, add onion, ginger, cooking wine and kelp knots, cover the pot, and simmer for 3 hours; Stew the ribs until they are crispy, remove the onion and ginger, season with salt and monosodium glutamate, and put them in a bowl.
5 meatball seaweed soup: kelp is washed and cut into strips and tied into knots; Slice the semi-fat lean meat first, and then chop it into paste; Wash and chop onion, and chop ginger; When the egg is broken, only the egg white is taken; Put minced meat, ginger, onion and egg white in a large bowl, add 1 tbsp soy sauce, half tbsp oil, half tbsp starch and appropriate amount of salt, and mix well. Stir in one direction. Boil clear water, knead it into proper amount of meat stuffing by hand, gently squeeze it out of the tiger's mouth, make it into meatballs, put it in water, and then make the next one; After boiling, add kelp knots and Flammulina velutipes, cover and cook for about 10 minute, and season with salt.