\x0d\ Ingredients: tofu (South) 200g, mussel 200g \x0d\ Accessories: mushroom (fresh) 25g, Chinese cabbage 50g \x0d\ Seasoning: cooking wine 10g, sesame oil 10g, onion 2g and ginger 2g. \x0d\2。 Blanch tofu slices and raw mussel meat in boiling water respectively and take them out; \x0d\3。 Put the soup pot on fire, and add clear soup, cooking wine, refined salt, monosodium glutamate, chopped green onion, Jiang Mo, mushrooms, mussels, tofu slices and cabbage heart; \x0d\4。 After the soup is boiled, skim off the floating foam and move to low heat for 10 minute; \x0d\5。 Put the pot into the soup basin, and then pour in the sesame oil. \x0d\ x0d \ ginger mussel soup \ x0d \ main ingredient: mussel 500g \x0d\ auxiliary material: ginger 100g \x0d\ seasoning: rice wine 50g, salt 3g \ x0d \ edible 1. \x0d\2。 Mussels only take mussel meat, wash the sediment, soak it in clear water, and take it out for later use; \x0d\3。 Pour some water into the pot to boil, add mussel meat, add rice wine and ginger juice, cook until mussel meat is cooked, and season with salt.