Ingredients: bacon 1 00g, Shanghai green100g, 5 dried flowers, 2 shallots, 5g shredded ginger, a little sesame oil, a little white pepper, cooking wine1bottle cap and 800ml chicken soup.

Practice: soak dried mushrooms in water and cut into pieces, cut shallots into chopped green onions for later use, and cut the rest into chopped green onions; Wash the bacon, boil it in boiling water for 10 minute, then take it out, drain it and cut it into thin slices; Heat a wok with a little oil, add bacon slices and stir-fry for 2 minutes, add onion and shredded ginger, stir-fry until fragrant, then add mushroom slices, pour cooking wine and chicken soup, turn the fire down after boiling, add a little white pepper and sesame oil, and finally add washed Shanghai green to cook; Sprinkle chopped green onion before cooking.

2. Cabbage and chicken bone soup

Ingredients: a can of chicken soup, half a catty of Chinese cabbage, a pair of chicken bones, three slices of ginger, 1 teaspoon of salt.

Practice: wash the cabbage and cut it into pieces. Wash the chicken bones from the water. Put a proper amount of water into the pot, add canned chicken soup, chicken bones and ginger, and cook until the soup thickens. Add cabbage and cook for a while, and season with salt.

3. Chinese cabbage vermicelli soup

Ingredients: Chinese cabbage100g, 50g vermicelli. 5 grams of chopped green onion, 5 grams of salt, proper amount of sesame oil and a little monosodium glutamate.

Practice: remove the old leaves from the cabbage, wash and shred; Cut vermicelli into 10 cm long segments and soak them in warm water. Put the pot on the fire, add oil and heat it, add chopped green onion and stir-fry until fragrant, add shredded Chinese cabbage and stir-fry slightly. Add enough water, vermicelli and salt to boil, and finally pour in sesame oil and monosodium glutamate.