Step 1: Cut the tofu into small pieces, peel and wash the green onions, cut the ginger into fine filaments, soak the dried fungus in warm water, remove impurities, rinse and cut into fine filaments. Step 2: Take out the pan, boil the oil, then add chopped onion and ginger slices, stir-fry until fragrant, then pour in dried shrimps, stir-fry until brown, and pour in appropriate amount of water. Step 3: After boiling, pour in a little rice wine and edible salt and stir, pour in water tofu and stew again 13min, then pour in shredded auricularia, stir and stew again for 3min. Step 4: Take a number of raw eggs and beat them into a bowl to form a fine egg liquid. Pour them into the pot and stir them gently. After boiling again, they can be taken out.

The second sample: Porphyra egg flower soup Step 1: Porphyra is torn into small flowers for use, coriander is picked, washed and cut into pieces, scallion is peeled and washed and cut into filaments, and ginger is washed and cut into filaments. Step 2: Take a number of raw eggs and beat them into a bowl to form a fine egg liquid. In addition, take a small plate, pour cassava starch and clear water, and stir into starch water. Step 3: Take out the pan and boil the oil, then stir-fry the scallion and ginger slices, then pour in a proper amount of water to boil, and then pour in seaweed and stir well. Step 4: Sprinkle an appropriate amount of edible salt, cook until the seaweed is scattered and cooked, then pour in the egg liquid and stir gently, and then sprinkle the fragrant lai on it after boiling again.

The third sample: purple potato tremella soup Step 1: Put the dried tremella in a big bowl, soak it in warm water, rinse it off, spin off the water and tear it into small pieces. Wash the purple potato and cut it into small pieces. Step 2: Put the white fungus in the pot, pour in more water, bring it to a boil, wait for a while and simmer for 40 minutes. Step 3: Then pour 5min purple sweet potato, stew for 20 minutes again, sprinkle with proper amount of old rock sugar, stir, dissolve and stew for 5 minutes before taking it out.

The fourth sample: mushroom and egg soup Step 1: Peel the green onion, wash it and chop it up, wash the ginger and cut it into filaments, wash the Flammulina velutipes and cut off the roots, tear it into small flowers, tear the Pleurotus ostreatus into small flowers, scald it in hot water, and finally squeeze out the water for later use, and wash the crab mushroom for later use. Step 2: Take out the pan and boil the oil. When the oil is cooked, add chopped onion and ginger slices and stir-fry until fragrant. Then add crab mushrooms and their shiitake mushrooms and stir-fry until fragrant. It is recommended to stir-fry for a while. Step 3: Then pour in a proper amount of soy sauce, stir-fry and color it evenly, pour in more water again, sprinkle a little edible salt, bring it to a boil, and simmer for 3-5 minutes. Step 4: Take a number of raw eggs and beat them into a bowl to make a fine egg liquid, then pour the egg liquid into the pot and stir it gently until it is boiled again.