First of all, hot and sour soup

Ingredients: a little fungus, small pieces of tofu 1, bamboo shoots 1, 4 mushrooms, carrots 1, small bowls of day lily 1/2, coriander or nine-story tower (a little).

Seasoning: soy sauce 1 teaspoon, black vinegar 1 teaspoon, a little sugar, salt 1/2 teaspoons, pepper 1/2 teaspoons, and 2 tablespoons of white powder water.

Steps:

1, soak Auricularia auricula in water until soft, pick it up and cut it into filaments; Shred tofu, bamboo shoots and carrots; Soak the day lily in warm water until it becomes soft, pick it up and squeeze it dry.

2. Drain the water in the soup pot, add all the ingredients. After the soup is boiled, add all the seasonings, adjust the salty taste, thicken it with white powder water, sprinkle with coriander (or nine-story tower), and take out the pot.

Second, bitter melon soup

Ingredients: 2 pieces of bitter gourd, plain ham 1 piece, canned wax gourd 1 can.

Seasoning: 2 teaspoons of soy sauce, a little salt and a little sesame oil.

Steps:

1. Wash bitter gourd, remove seeds and cut into cubes about 3 cm; Cut the vegetarian ham into small pieces for use.

2. Put water in the soup pot, add bitter gourd and shadow melon, cook together, then simmer until bitter gourd becomes soft, add vegetarian ham slices, soy sauce and salt, adjust the salty taste, and sprinkle with sesame oil.

Third, ebony radish soup

Ingredients: 3 ebony, 250g fresh green radish or white radish.

Seasoning: rock sugar, osmanthus bittern.

Steps:

1, radish washed and peeled, cut into small pieces or thick pieces.

2. Put the ebony and radish into a casserole, add appropriate amount of water, simmer until crisp and rotten, and add appropriate amount of rock sugar and sweet-scented osmanthus brine to serve.

Fourth, Haicaotang

Ingredients: 1 dried kelp buds, a little white sesame seeds, and appropriate ginger slices.

Seasoning: salt and mushroom monosodium glutamate.

Steps:

1, drain the soup pot, add ginger slices and cook together.

2. After the soup is boiled, put it into the sea and bring it to a boil with buds. Add all seasonings, adjust the salty taste, and sprinkle with white sesame seeds before serving.

V. Western Vegetable Soup

Ingredients: 3 watercress, vegetarian sausage 1 slice, mushroom head 1/2 bowl, a little ginger.

Seasoning: a little soy sauce and the right amount of salt.

Steps:

1, wash watercress, marinate sausage and slice.

2. Drain the water in the soup pot, then add all the ingredients and cook for about 20 minutes. Add salt, adjust the salt, and add a little soy sauce before cooking.

Six, dried tangerine peel and radish soup

Materials: white radish 1, dried tangerine peel 10g, hawthorn 10g.

Seasoning: a little salt, a little coriander or a nine-story tower.

Steps:

1, first wash radish, peel and cut into pieces; Wash coriander and chop it; Wash tangerine peel and hawthorn with clear water.

2. Put a proper amount of water in the pot. After boiling, put all the above materials in, cook over high fire, turn to low heat after boiling, cook until the radish is cooked, add salt to taste, sprinkle with coriander and take out.