For socializing in spring and summer, here are some light snacks: 1. Enoki mushroom, tomato and egg soup Ingredients to prepare: Enoki mushrooms, tomatoes, eggs.

Heat oil in a pot and stir-fry the tomatoes until the juice is released. Pour in an appropriate amount of water. Add the enoki mushrooms and cook for 3 minutes. Pour in the egg liquid and cook until solid. Add a spoonful of light soy sauce, a spoonful of balsamic vinegar and a little salt and cook until cooked.

2. Saute the ginger slices in a little oil with white radish and beef soup until fragrant, add the white radish and stir well, heat the water and simmer for 15 minutes, add the beef slices and cook for 30 seconds, season with white pepper, add some salt, sprinkle with chopped green onion, and eat with coriander!

3. Prepare fried poached eggs in baby cabbage omelette soup and set aside. Add baby cabbage and stir-fry. Add boiling water and eggs and cook for 3 minutes. Add salt and white pepper to taste.

4. Lettuce, egg and tofu soup. Smooth the eggs until cooked. Heat oil and sauté the minced garlic until fragrant. Pour in boiling water, add tofu cubes and cook. Add lettuce and eggs, sprinkle with white pepper and chopped green onions. Remove from the pot.

5. Put the miso shrimp udon noodles, mushrooms and carrots into boiling water and cook for three minutes. Add the udon noodles and cook for two minutes. Then add the shrimp noodles and cook until it changes color. Use a strainer to slowly dissolve the miso. Add

Season with a spoonful of light soy sauce and blanch a few slices of lettuce.

6. Add minced garlic, spicy millet, sesame seeds, chili noodles, two spoons of light soy sauce, two spoons of mature vinegar, a small spoon of sugar, and a spoon of oyster sauce to the bowl of cold shredded chicken buckwheat noodles. Pour in hot oil to stimulate the aroma and cook the buckwheat noodles.

Pour in ice water, add ginger slices to the chicken breast and cook in cooking wine, blanch the bean sprouts, cook the shrimps, cut the carrots and cucumbers into shreds, fry the eggs and shred them.

7. Crab fillet salad burrito. Chop crab fillet lettuce and mix with salad dressing and mustard sauce. Beat the eggs with black pepper. Fry the eggs over low heat until half cooked and add to the crust. After the eggs are cooked, turn over and add low-fat cheese slices. Cover.

Put the lid on, simmer over low heat for 1 minute and remove from the pan. Spread the crab salad evenly on the pancake, then roll the pancake tightly, cut the pancake and place on a plate, pour on the salad dressing.