Tofu and egg soup: stir-fry eggs with little oil, stir-fry minced garlic in a hot pot with little oil, pour hot water to boil, add green vegetables and tofu to cook 1 min, add appropriate amount of salt and white pepper, and add eggs to cook 1 min.

Undaria Shrimp Soup: Fry 2 eggs until golden brown, cut into small pieces, stir-fry minced garlic until fragrant, stir-fry the fried eggs a few times, be sure to add freshly boiled water and tender tofu to cook for 2 minutes, add shrimps and Undaria pinnatifida to cook for 2 minutes, and add a spoonful of salt to taste.

Broccoli bean curd soup: beat the eggs into a bowl and break them up. Stir-fry the eggs with less oil and stir-fry the broccoli evenly. Boil a large bowl of hot water, add tofu and eggs and cook for 3 minutes, add a spoonful of salt and half a spoonful of pepper.

Laver soup: Beat two eggs, adjust the base material: laver+soy sauce+pepper+appropriate amount of salt, pour the egg liquid into the fire and stir. Pour the soup into the base bowl and stir well. Drop sesame oil and sprinkle coriander.

White radish beef soup: prepare ingredients, fry poached eggs, chop them up, add water to boil, add shredded white radish and cook for five minutes, add beef, add a little salt and pepper to taste, and sprinkle with chopped green onion.

Tofu, shrimp and mushroom soup: fry the eggs in a little oil until golden, and cut them into pieces for later use. Stir-fry chopped green onion in hot oil, stir-fry shrimp until it changes color, pour in eggs and mushrooms, and pour in hot water without a little salt and black pepper. Cover the pot and stew for 8 minutes, add tofu and cook for 2 minutes, sprinkle with chopped green onion and medlar.

Corn beef ball soup: stir-fry wax gourd for 2 minutes, add 2 bowls of clear water to boil, pour corn beef balls and cook for 8 minutes, and finally add appropriate amount of salt and take out the pot.