Ingredients: 600 grams of white radish and 400 grams of ribs.

Practice: 1: Chop the ribs, put them in a pot, add water that has not eaten the ribs, and boil them;

2: take out the ribs and put them under the faucet to wash off the floating foam;

3: Peel the radish and cut it into large pieces;

4: Put the radish and ribs in the pot together, add 5 bowls of clear water, after the fire boils, keep the fire for 15 minutes, turn the fire down to 1 hour, and add salt to taste.

2. Children's vegetable soup: just boil it in water directly, and then dip it in the seasoning (the seasoning is adjusted according to your own taste). Generally, our family will cook dishes with children (cut into large pieces, not sliced).

3. Chinese cabbage and bean curd soup

Materials: Choose Chinese cabbage produced in Dinghuatang area, take 200 grams of Chinese cabbage leaves, 4 pieces of tofu, 25 grams of laver, 50 grams of cooked lard, 5 grams of monosodium glutamate, 4 grams of cooking wine 10, refined salt, and 0/000 grams of broth/kloc-0.

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1. Cut the tofu into pieces 3.3 cm long, 1.3 cm wide and 0.7 cm thick, and blanch with boiling water. Cabbage is also cut into strips the size of tofu. 2. Put the soup pot on a big fire, add lard, heat it, add stock, cabbage leaves and tofu, cook until the dish is cooked, add refined salt and monosodium glutamate, sprinkle with laver and put it in a soup bowl.

4. Spinach soup

Ingredients: 500g spinach.

Ingredients: lard (refined) 25g soy sauce 3g salt 3g monosodium glutamate 2g ginger 4g each.

1. Wash spinach, cut it into 1.7 cm long sections, blanch it with clear water, and cool it in cold water to control drying.

2. put lard in the soup pot and heat it on the fire. Add Jiang Mo and soy sauce. After cooking the fragrance, immediately pour in the broth, monosodium glutamate and spinach. Wait until the soup boils.

5, straw mushroom lettuce soup

Ingredients: Volvariella volvacea150g, lettuce100g. Seasoning: vegetable oil 10g, ginger 3g, pickled pepper 8g, salt 3g. Compilation: 1. Straw mushroom, washed and torn into pieces; 2. Peel off the old leaves and roots of lettuce, cut into 7 cm strips, and wash them for later use; 3. set fire to the pot and drain the oil. When the oil is hot, stir-fry lettuce strips and straw mushroom slices, add ginger, salt and pickled pepper, and then add clear soup; 4. Cook the lettuce until it is raw, remove the ginger and pickled pepper and pour it into the soup bowl.

6.laver soup

I. Raw materials: 1. Ingredients: dried laver 25g. 2. Seasoning: refined salt, monosodium glutamate, chopped green onion and sesame oil. Second, the method: soak the dried laver and wash off the sediment with clear water. Boil a proper amount of water in a pot, add laver and cook for a while.

Add salt, monosodium glutamate and chopped green onion, mix well, and pour in sesame oil to serve.

7.radish mutton soup

Ingredients: mutton, white radish, pepper, onion, ginger, fennel, cooking wine, salt, pepper and chicken essence.

1. Slice mutton, peel radish, cut into pieces or shred.

Blanch the mutton slices with cooking wine and onion ginger for 2-3 minutes, and take them out.

3 put water in the casserole and add seasoning to boil. Pour in the mutton slices, bring to a boil, then turn to low heat and simmer. When the mutton is cooked, add the radish and stew until the radish is cooked.

8. Pumpkin beef soup

1, pumpkin peeled, peeled, washed and cut into cubes about 3 cm for later use;

2. Remove the fascia from the beef, wash and cut it into cubes about 2 cm, blanch it in boiling water, remove it, and wash off the blood foam for later use;

3. Put about 1 1,000 grams of water in the casserole. After the fire boils, add beef and pumpkin, bring to a boil, turn to low heat for about 2 hours, and season with salt.

9. Mushroom chicken soup

Ingredients: Sanhuang chicken and mushroom seasoning: salt, onion, ginger, a little medlar and chives.

1. Clean the Sanhuang chicken and cut it into pieces for later use.

2. Add a proper amount of water, onion ginger and cooking wine to the pot, add chicken pieces after boiling, remove blood bubbles and remove them for later use.

3. Put the chicken pieces into the casserole, add a few slices of ginger and appropriate amount of water, and change to slow fire after the fire is boiled.

After simmering for 40 minutes, the soup will turn pale white. After the water level drops by one inch, add mushrooms and continue to cook for 20 minutes. If it is cooked in a pot, it will take a long time. You can stew it properly and it will taste better. )

Usually my family invites you to eat mushroom chicken soup (local chicken will be more delicious)