Pork bone soup: Chop the pork bones or chicken skeleton into large pieces and then boil them in the water. That is, put the raw materials into a pot of boiling water and roll it slightly to remove the foam. Take it out and drain it immediately (if you want the soup to come out) To make it delicious, you must boil the water.) Put the soup pot and simmer for 2 hours. It is actually better to use a rice cooker to make the soup base (press the boiling water first, then manually press the keep warm button to keep it warm for an hour, and then repeat the same process for two hours to make the soup) The umami flavor comes out. Add some vegetables and seasonings to the originally monotonous vermicelli and the aroma will immediately overflow.

Tomato soup:

Blank the tomatoes in boiling water, peel them, cut them and Simmer some onion pieces over low heat for half an hour. If you want the soup to be clearer, remove the residue.

Tomato soup tastes sour and sweet, and is red in color. It can be used to enhance the color of various soups.

Vegetable stock:

Rinse the lettuce, soybeans, carrots and cabbage, put them into the soup pot one by one, add water and simmer for 40 minutes, turn off the heat and remove. Remove the vegetables and filter out the residue in the soup. The vegetable stock can be boiled with vegetables according to the worker's preference. Generally, vegetable roots are used, and light-colored vegetables are more suitable. It is often used as a vegetarian soup base to increase the taste and nutrition.