1, practice one. Materials: one white radish, 4 bowls of broth, a little parsley. Practice: white radish washed peeled and cut into pieces, cilantro washed and cut into small pieces. Appropriate amount of broth and radish pieces together in a pot, boil and then reduce to a low heat, simmer until chopsticks can penetrate the radish can be, seasoning and then turn off the fire. Before serving, sprinkle with cilantro.

2, practice two. Main ingredients: 500 grams of white radish. Accessories: 50 grams of ham, mushrooms (fresh) 50 grams. Seasonings: salt 3 grams, monosodium glutamate 2 grams. Wash radish scrape off the skin, cut into long and short, uniform thickness of the filaments; radish blanched with boiling water, fish out, wash with water, and then fish out the water control; ham, mushrooms were cut into julienne strips; small soup cans on the fire, add 500 grams of good chicken and duck broth, boiling; into the radish blanched by the boiling water and cut a good cooked ham, mushrooms; seasoning the right amount of salt, monosodium glutamate, simmering about 10 minutes; skimming the floating froth samples in the soup pots! That is to become.

3, practice three. Main ingredients: 200 grams of white radish, 80 grams of shrimp, 80 grams of vermicelli. Seasonings: salt, cooking wine, monosodium glutamate, peanut oil, green onions and ginger, pepper, parsley, chicken soup. Practice: first white radish washed, shredded. Scald the vermicelli with boiling water to soften. Cilantro cut into pieces. Start a hot oil pot, with onion and ginger stir-fry pot, into the shrimp stir fry a few times, into the radish and then stir fry a few times, add chicken broth, fans boil, hit the floating foam, add salt, cooking wine, MSG, pepper to taste, sprinkle parsley segments that is complete.