500 grams of ribs in winter melon ribs soup, half a catty of fresh winter melon, scallion 1 root, cut into sections, ginger 1 slice, sliced, 2 teaspoons of salt, cooking wine 1 teaspoon. Wash the ribs and cut them into small pieces. 2. Wash the wax gourd and cut into pieces. 3. Pour cold water into a casserole or boiling pot, and put the washed ribs in. 4. Boil the water with medium fire, float the blood bubbles floating on the water surface, and when the ribs are cooked to 70% or 80%, add the wax gourd. 5. Put onion, ginger, salt and cooking wine in the pot. 6. Simmer with low fire for about 1 hour, add the wax gourd, and stew for about 1 hour until the wax gourd becomes soft (my mother will add some red dates when stewing the soup, which is said to be better for people). Wash the ribs you bought first (rinse them with water), then put them in the pot and add water. The water will pass through the ribs and then add the onions. Peel and cut the wax gourd in the simmering process, wash and drain it, then put the wax gourd into the sparerib soup and cook it together, add salt and monosodium glutamate (according to your own taste) and cook for a while. Blanch the bones with clear water first, then put them in a casserole, add some water, add a few slices of ginger, boil the water for about 40 minutes, add wax gourd and salt, and cook for 10 minute. Add some coix seed, and it will be barley, melon and ribs soup. Lotus root ribs soup. Ingredients: ribs and lotus root. Onion, ginger, salt, cooking wine. Operation: 1. Wash the ribs and cut them into small pieces. 2. Wash the lotus root and slice it. 3. Pour the water into the casserole or boiling water pot, and put the washed ribs in. 4. Boil the water with a medium fire to make the blood bubbles floating on the water float. 5. Put onion, ginger, salt and cooking wine in the pot. 6. Simmer 1 hour or so, and add lotus root. Stew 1 hour or so, the lotus root will become soft. One: scrambled eggs with tomatoes: raw materials: 500g of tomatoes, 2 eggs, 50g of vegetable oil, 25g of sugar, 5g of refined salt and water starch 15g. Practice: 1. Wash tomatoes, remove pedicels and cut into elephant-eye slices; Beat the eggs into a bowl, add salt, stir well a little, and stir-fry with hot oil. 2. Add oil to the wok, heat it, add tomatoes and eggs, stir well, add white sugar and refined salt, stir fry a few times, and thicken after boiling. Features: red and yellow, delicious. Tips for scrambled eggs with tomatoes: 1, stir the egg liquid with 4 to 5 chopsticks to make the scrambled eggs tender. 2. stir fry in medium heat. 3. Pour some oil from the side of the pot when frying (to ensure that the fried eggs are golden and shiny). 4. First fry the eggs until they are medium-cooked, then put them in a bowl, and then fry the tomatoes. 5, do not put ginger, garlic, monosodium glutamate, you can put a little onion, because the first three will grab the freshness of fresh eggs. 6. Then mix the two and stir well, pour the bright oil into the pot, and a plate of scrambled eggs with golden and red tomatoes will do. Two: tomato and egg soup: nutritional characteristics: tomato and egg soup: tomatoes are sweet, sour and cool, and have the functions of clearing away heat and promoting fluid production, invigorating the stomach and promoting digestion, which is especially effective for children with food accumulation and excessive internal heat. Practice: (There are three methods to choose from) Materials: egg, tomato and cucumber method 1: 1. Wash and slice tomatoes, wash and slice cucumbers, and beat eggs well. 2, add water to the pot, add 2 pieces of ginger and cook together. 3. After the water is boiled, add the tomatoes, then turn on the small torch and pour in the eggs, add the cucumbers, add a little salt and turn off the fire. You can add a few drops of sesame oil before turning off the fire. Method 2: 500g of tomato (cut into small pieces), two eggs, two star anise, appropriate amount of onion, appropriate amount of ginger, appropriate amount of refined salt, appropriate amount of monosodium glutamate, appropriate amount of wet starch, 20g of clear oil, stir-fry chives, ginger and star anise in the pan, add refined salt into the tomato and stir-fry until it is thick, add water to boil, add monosodium glutamate until it is light, and pour a little sesame oil into the pan. Tomatoes have a strong fragrance and a positive color. Method 3: Wash the tomatoes and cut them into small pieces, put a little oil in the pot, heat them, add some minced garlic and chopped green onion, stir-fry them with water, add tomatoes until the water boils, pat them into fluffy shape with a spoon, remove the skins and residues, add the broken egg juice, add salt, chicken essence and chopped green onion (preferably add some lard), and take off the pot.