1. Mushroom, egg and luffa soup. Ingredients: 500g of luffa, 65g of white jade mushroom, 2 eggs, appropriate amount of salt and a little oil. Method: Prepare the ingredients, cut off the roots of the white jade mushrooms, clean them, blanch them in a pot and drain them, then take them out and set aside. Crack an egg into a bowl, add an appropriate amount of cooking wine and a little salt, beat well, put it into the oil pan to form, quickly break it up, and serve out. Peel off the skin of the loofah, clean it and cut it into pieces with a hob. Pour an appropriate amount of oil into the pot, put the cut loofah into the pot, stir-fry, add a little salt and stir-fry evenly. Add the water that covers the loofah, and then add the blanched white jade mushrooms into the pot. After boiling, add the scrambled eggs into the pot and stir-fry evenly before turning off the heat.

2. Mushroom, egg and tofu soup, ingredients: a box of fat tofu, 1 egg, 1 handful of crab-flavored mushrooms, 1 ham sausage, appropriate amount of salt, a little oil, and a little cooking wine. Method: Prepare the ingredients, clean the crab-flavored mushrooms, blanch them in a pot and drain them into cold water. Sprinkle the eggs into a bowl, add a little cooking wine and salt, stir well, and cut the ham into small pieces. Pour an appropriate amount of oil into the pot, put the beaten eggs into the pot, quickly break them up and stir well before serving. Pour an appropriate amount of water into the pot, add the blanched crab mushrooms and ham sausage and bring to a boil. Rinse the tofu and cut it into small pieces with a knife and put it in the pot. Bring to a boil over high heat and add an appropriate amount of salt to adjust the taste. Add the scrambled eggs and bring to a boil, then turn off the heat and sprinkle with chives before serving.

3. Mushroom and crucian carp soup, ingredients: 1 crucian carp, 70 grams of white jade mushroom, 1 small piece of ginger, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of oil. Method: Prepare the materials, clean the crucian carp and absorb the water, remove the roots of the white jade mushroom, clean it and blanch it in water. Pour an appropriate amount of oil into the pot. When the oil is hot, put the crucian carp into the pot and fry one side, then flip and fry the other side until both sides are golden brown. Add boiling water that has not covered the crucian carp, and then blanch the white jade mushrooms. Put them into the pot together, bring to a boil over high heat and then turn to medium heat. Cook until the soup turns milky white, add an appropriate amount of salt to taste, cook until the flavor is absorbed, then turn off the heat, and sprinkle with chives before serving.