Preserved eggs and mushrooms can be made into soup dishes, such as baby dishes in soup.

Practice: Wash the baby cabbage, cut it into strips, dice ham and preserved eggs, and wash and dice fresh mushrooms for later use. Boil the baby vegetable soup, put it on a plate, heat the cooking oil in the pot, add ginger slices and stir-fry until fragrant, add diced ham, preserved eggs and chopped mushrooms and stir-fry until fragrant, add salt, water and thick soup blocks, and pour the soup on the baby vegetable after boiling.