Chinese cabbage150g, tofu100g, salt10g, white pepper 5g, medlar10g. Wash the tail of Chinese cabbage. Wash the tofu. Cook the tofu in a boiling water pot, then take it out and drain it. Cut the cabbage into pieces. Dice the blanched tofu. Put all the ingredients into the pot, after the fire 10 minute, turn to slow fire for 5 minutes and take out the pot.

2. Lotus root carrot edamame soup

Lotus root 1 knot, carrot 1 strip, edamame 300g, ginger 3 slices, salt 10g, oil 5g and mushroom 3g.

Cut lotus root into large pieces, carrot into hob pieces, and ginger into slices. Put all the materials into the pressure cooker. Add proper amount of water and a little oil. Cover the pot and cook 15 minutes. Time's up. Open the lid and mix the salt and mushroom powder.

3. spinach tofu soup

Old tofu 1 piece, spinach 150g, salt 10g, pepper 5g, sesame oil 5g. Wash the old tofu, dice it and soak it in light salt water for about 10 minute. Wash and blanch the spinach. Cut the blanched spinach into small pieces. Boil the pot with water, drain the diced tofu and boil until the pot boils! Add spinach and boil again. Season with salt and pepper and add appropriate amount of sesame oil.