1. Bean sprouts and mushroom soup

Ingredients: 300 grams of pea sprouts and 200 grams of mushrooms. Accessories: appropriate amounts of salt, ginger slices, and sesame oil.

Method: Wash bean sprouts, mushrooms and enoki mushrooms and set aside. Add ginger slices and mushrooms to the water and boil. Boil pea shoots. Finally add salt and drizzle sesame oil to taste.

2. Potato and Mushroom Soup

Ingredients: 200 grams of fresh mushrooms, 2 potatoes, 1 young corn. Seasoning: appropriate amounts of salt, tomato paste, and stock.

Method: Wash fresh mushrooms and slice them; wash potatoes and tender corn, peel potatoes and cut them into pieces. Heat the oil pan until it is 60% hot, add tomato sauce and stir-fry, add mushroom slices, potato cubes, and corn cubes, pour in the broth, and add salt to taste after it is cooked.

3. Pork slices and mushroom soup

Ingredients: 150 grams of mushrooms, 50 grams of lean pork, 30 grams of celery, 5 grams each of minced green onion and minced ginger, 10 grams of cooking wine, 3 grams of refined salt grams, 2 grams each of MSG and wet starch, and 15 grams of vegetable oil.

Method: Clean the mushrooms, lean pork, and celery and cut them into slices. Mix the meat slices with 5 grams of cooking wine, 0.5 grams of refined salt, and wet starch to add flavor and sizing. Heat vegetable oil in a pot, add chopped green onion and ginger until fragrant, add sliced ??meat and stir-fry until it changes color, add remaining cooking wine and stir-fry evenly, add 700 grams of water. Add mushroom slices to the boil and cook until cooked. Add celery slices and the remaining refined salt and bring to a boil. Add MSG, take out of the pot and serve in a bowl.