1. Prepare the ingredients, corn, lotus root, dates, carrots, ginger, scallions. 2. Corn washed and cut into small sections, lotus root washed and peeled and cut into thin slices (to prevent oxidation can be placed in a basin of water to soak), carrots were peeled and washed and cut into small pieces, ginger slices, chopped green onions standby. 3. Add the appropriate amount of cooking oil to the pot, the oil is hot and poured into the ginger slices and half of the finely chopped green onions Explosive, stir fry the flavor and pour into the right amount of water, then pour into the cut corn, lotus root, pumpkin, large fire to boil and then turn to a low fire to continue to simmer for about 10 minutes (like to eat soft and rotten some of them can be stewed also for a while), the time has come to open the lid to add the right amount of salt and chicken seasoning, sprinkled with green onions can be sheng out, very delicious.

Mushroom soup

1. Prepare the ingredients, thigh mushrooms, seafood mushrooms, tea tree mushrooms, shiitake mushrooms, ginger, goji berries. 2. All the mushrooms soaked in advance, remove the old roots and wash with water, ginger shredded standby. 3. Wash the mushrooms drained and put into a small pot, add an appropriate amount of water and then add an appropriate amount of salt and mix well and then soak for at least 20 minutes, the time is up to remove, if the Mushroom head is too large, it is recommended to change the knife, the flavor is also easier to cook out. 4. pot add the right amount of cooking oil, oil hot, pour in ginger burst incense, stir fry the aroma, pour in all the mushrooms to go down quickly stir fry, stir fry until the mushrooms are a little soft pour in the right amount of salt and chicken essence, stir fry for two seconds, add the right amount of water to boil over high heat, turn to medium-low heat to continue to cook for 20 minutes or so, and finally sprinkle with goji berries and then cook for another 2 minutes can be out of the pot (the longer the mushroom soup cooks the more flavorful, the more time you can cook a little longer).

Bamboo Shoots and Egg Soup

1. Prepare the ingredients, asparagus, carrots, small shrimp, eggs, scallions. 2. Asparagus cut into small dices, carrots cut into small pieces, scallions cleaned and chopped. Bowl into an egg quickly stirred standby. 3. Add the right amount of cooking oil in the pan, oil hot pour in the right amount of chopped scallions popping, stir fry after the aroma of pouring into the small shrimp, stir fry a few times before pouring into the rest of the ingredients, stir fry evenly and then add the right amount of water, cook over high heat and then add a good stirring of the egg mixture, evenly poured into the pot, the pot of soup and water to cook again, then add the right amount of salt and chicken seasoning, and finally sprinkle with scallions! Add fragrance can be.