1, hot and sour lump soup. Ingredients: 100 grams of flour, carrots, tofu, potatoes, fungus 20 grams each, green onions, ginger, cilantro moderate, salt, chicken essence, pepper, chili oil, vinegar, cooking oil moderate. Directions: Add water to the flour, mold it, roll it into strips, and chop it into small grains. Carrots, tofu, potatoes, fungus washed and chopped into small pieces, green onions, ginger grain, cilantro cut into segments. Hot pan pour oil, onion and ginger sautéed and poured into the carrots, tofu, potatoes, fungus stir-fry, seasoned salt, pepper, stir-fry, injected into the cool water, boiled over high heat, into the noodle lumps, cooked over high heat, stirring constantly with a spoon, and finally, seasoned with vinegar, chicken essence, chili oil can be.

2, tomato lump soup. Ingredients: wheat flour 100 grams, 2 tomatoes. Seasoning: salt 1/2 teaspoon, 2 cloves of garlic, 1/2 teaspoon sesame oil, 1 small onion, 2 tablespoons of tomato paste, 1 egg, 1 teaspoon of cooking oil. Directions: Wash and peel tomatoes, cut into small cubes, chop green onion, mince garlic, and beat egg. Put the flour into a large bowl, add a small amount of cold water, add water while using chopsticks to beat into their favorite size of uniform snowflakes, until the dry powder can not be seen. Heat the oil in a pan and sauté the chopped scallions over low heat. Add the diced tomatoes and stir-fry over high heat, pressing out the juices with a spatula while stir-frying. Add about 2 tablespoons of tomato sauce. Continue to stir-fry until the color is bright red. Add boiling water, depending on taste: add less if you like it thick, more if you like it clear, and try to add enough at once to avoid adding water halfway through. Bring to a boil over high heat and add the pasta in small batches, stirring as you go to prevent it from sticking to the pan. Continue to cook over high heat for 2 minutes, then beat in the egg while it is boiling. Add salt to taste. Add the minced garlic and bring to a boil again, then turn off the heat. Add a few drops of sesame oil and serve.

3, scallop lump soup. Ingredients: 100 grams of flour, 2 tomatoes, scallops moderate, squash, cucumber, small packages of squash, an egg, ginger. Practice: scallops beforehand with water hair open. Peel the loofah and cut into slices. Cut tomatoes into small dices and cook in half a pot of cold water with ginger until soft. Add scallops, squash and sliced loofah. Add a little bit of salt, chicken essence, add cold water to make a paste (the ratio of flour to water is about 2:1), slowly use chopsticks to dial a little bit into the boiling pot. Add salt, chicken essence, cucumber slices and cook for two minutes until done. Beat the egg, add a spoonful of water and pour it into the soup in a slow circle without stirring. Turn off the heat, and when you are ready to serve, drizzle with sesame oil.