1. Hawthorn carp soup

Take about 500g carp, 25g hawthorn slices, flour 150g and one egg. First, clean the carp and cut into pieces, then add yellow wine and refined salt for soaking 15 minutes. Add appropriate amount of water and sugar to flour, beat in eggs and stir into paste, soak the fish pieces in the paste, take out the dried flour, fry them in the fried oil of ginger slices for 3 minutes, then take them out, add a little water to hawthorn, cook them thoroughly with strong fire, add a little raw flour to make juice, pour in the fried fish pieces and cook them for 15 minutes, and add onion and monosodium glutamate.

2. Porphyra and cucumber soup

Take a proper amount of laver and cucumber 100g. After soaking laver in water, add salt, soy sauce, ginger powder and cucumber slices, boil, and finally add monosodium glutamate and sesame oil to serve.

3. Lily asparagus soup

Take 50 grams of lily and 250 grams of canned asparagus. Wash the lily first, add vegetarian soup to the pot, put the lily into the soup pot, heat it for a few minutes, add yellow wine, refined salt and monosodium glutamate to taste, and pour it into a bowl filled with asparagus.

4. kelp and fungus soup

Kelp, auricularia auricula 15g, 60g shredded lean meat, shredded or sliced, mixed with starch, put into a pot together with kelp and auricularia auricula, boiled, added with monosodium glutamate and starch, and stirred evenly.

5. Hawthorn honeysuckle soup

Take 30g of hawthorn, 6g of honeysuckle and 20g of sugar. First, put hawthorn and honeysuckle into a spoon, stir-fry them with slow fire, add sugar, stir-fry them with low fire into candied fruit, and brew them with boiling water, one dose a day.