1. Flammulina velutipes and egg soup. After buying Flammulina velutipes, cut off the old roots, cut them into small pieces, boil them in water for 30 seconds, and then take them out. Then, leave the bottom oil in the pot, stir-fry the onion, ginger and garlic, put a tablespoon of soy sauce, then add water directly, add some soy sauce and salt and pepper to taste, then put the soaked Flammulina velutipes in the pot and cook for one minute. After the fragrance is cooked, throw an egg into the pot and sprinkle some chopped green onion.

2. Three fresh soup of loofah, prepare a fresh loofah just bought in the supermarket. Clean the towel gourd, then peel off the skin of the towel gourd with a peeling knife, and then cut off the head and tail of the towel gourd. Cut the loofah into hob pieces and put them into a basin. Prepare a handful of shallots, clean them, separate them from the leaves, cut them into chopped green onions, put them separately, prepare a handful of seafood mushrooms, put them in clean water, gently clean them, then put them on a chopping board and cut them into small pieces with a knife, and put them in a bowl for later use. A small piece of pork tenderloin is sliced with a knife, and the meat is cut to a thickness of about 2mm. After the meat is heated in oil, three complete eggs are poured into the pot and slowly fried. Heat oil in the pot, add minced onion and ginger, stir-fry until fragrant, then put the sea mushrooms in the pot and stir-fry over high fire, and stir-fry the water in the sea mushrooms until fragrant. Add a large bowl of boiling water to boil, then pour the marinated meat slices into the pot, pour the eggs into the pot and stir well. Continue to cook on high fire 1 minute or so. At this time, skim off the floating foam on the surface. Pour the loofah into the pot and cook it. Seasoning, sprinkle Lycium barbarum and chopped green onion before cooking, stir well, and you can enjoy it with your family.

3. Yam soup, prepare two yams, peel them clean, wipe off the mucus on the surface with white vinegar, wash them with water and cut them into small pieces. After cutting, put it in a basin, add water, pour a little white vinegar and wash it again. After thorough washing, add a little salt to increase the bottom taste, sprinkle with appropriate amount of flour and mix well, so that each yam block is covered with flour. Prepare a handful of crab-flavored mushrooms and a tomato, remove the pedicle and cut into small pieces. Add some spiced vegetables and clean them for later use. Heat oil in the pot, add onion and ginger until fragrant, pour in tomatoes and stir fry for a while, then stir fry tomato juice, the soup is more delicious and appetizing. When cooking, you can add some salt to make the juice faster. Stir-fry the crab mushrooms together for several times, pour in the right amount of water and add the right amount of seasoning. Boil the soup with high fire, pour in yam, stir well with chopsticks to avoid sticking to the bottom of the pot, add appropriate amount of water starch and concentrate the soup. After boiling the pot again, the yam noodle soup is basically cooked. Sprinkle chopped green onion, pour in egg liquid, add Cai Jing leaves and pour in sesame oil after all the egg ears float. It is delicious. Ok, a fragrant and nutritious yam noodle soup is ready.