1, practice one. Materials: a little kelp, 1 egg, a little bean sprout leaves, a little red pepper wire, a little sesame oil, a little green onion, 2 grams of refined salt, 2 grams of five-spice powder, water. Practice: put the egg, kelp, scallions into the disk to be used, bean sprout leaves clean, into the pot to be used. Hot pot into the water, add, kelp, scallions, fine salt, five spice powder, the soup boiled, into the bean sprout leaves. Bring the pot to a boil, beat the egg and slowly pour it into the pot, stirring well. Sprinkle in shredded red pepper, remove, pour into a bowl, drizzle with sesame oil and stir well.

2, practice two. Ingredients: 100 grams of eggs, 100 grams of yellow cauliflower, 50 grams of kelp (fresh), 50 grams of fungus (hydrated), 50 grams of cabbage, 100 grams of vermicelli. Seasonings: soy sauce 5 grams, 4 grams of salt, 2 grams of pepper, 2 grams of monosodium glutamate, starch (corn) 7 grams. Practice: soak the kelp shredded; cauliflower cut into sections; fans soak up; egg beaten in a bowl and stirred; black fungus cleaned and torn into small pieces; cabbage take the heart; pot on the fire, add soup boiling, the kelp, cauliflower, fans, fungus, cabbage heart into; boiling add soy sauce, salt, rushed into the egg, sprinkle pepper, monosodium glutamate, thickening the pot can be.

3, practice three. Main ingredients: kelp (dry) 25 grams. Accessories: 25 grams of shrimp, 20 grams of parsley, 50 grams of eggs, 25 grams of cucumber. Seasonings: salt 3 grams, monosodium glutamate 2 grams, 5 grams of green onions, 5 grams of ginger, 2 grams of pepper, 1 gram of sesame oil. Practice: Wash the kelp and tear it into small slices with your hands. Soup pot pour broth, add seaweed, kelp, cucumber (sliced), seasoning salt, monosodium glutamate, onion and ginger, adjust the taste. Heat and boil to remove the foam. Beat the egg into a bowl and stir into the boiling soup. Drizzle sesame oil, pour into a large soup bowl, sprinkle pepper that is.