1. Egg, Mushroom and Leek Soup - Ingredients: 2 eggs, 5 mushrooms, 50g leeks, 15g vegetable oil, salt, appropriate amount of MSG, 500g stock. Method: 1. Put the pot on the fire, heat the oil, add the eggs and simmer

Fry until cooked and place in a soup pot.

2. Soak the mushrooms in warm water, remove the stems, wash them, cut them into thin strips, blanch them in boiling water, and put them into a soup bowl. Wash the leeks, cut them into sections, boil them, and put them in a large soup bowl.

3. Put the soup pot on the fire, add the stock and salt; after the soup boils, season with MSG, pour it into the soup bowl. 2. Ingredients of bamboo shoot and egg drop soup: 100g eggs, 40g bamboo shoots, 20g white fungus,

100g chicken breast, 100g rapeseed heart. Seasoning: 6g salt, 6g cooking wine, 3g pepper. Method: 1. Soak bamboo shoots and snow fungus (tremella) in water; 2. Cut off the heads and tails of bamboo shoots; 3. Cut off the stems of snow fungus.

, shred, blanch, remove and drain; 4. Wash and pat dry the chicken breasts, slice into slices, marinate with marinade for a while and set aside; 5. Wash the cabbage and cut into 2-inch long sections; 6.

Bring to a boil, add 100 grams of soup, add all the ingredients and cook until cooked, remove, put in a soup basin, thicken the fresh soup in the pot with wet starch, pour on the ingredients and serve.

3. Tomato and egg drop soup ingredients: 1 to 2 red tomatoes, 1 egg, 1 tablespoon chopped green onion Seasoning: appropriate amount of stock, a little salt, a few drops of sesame oil Preparation method: 1. Wash the tomatoes, peel them, and cut them into thin slices

, put into the stock with doubled water and cook for 10 minutes.

2. When the soup comes to a boil, stir in the beaten egg liquid, sprinkle with chopped green onions, add salt to taste, and add a few drops of sesame oil to add fragrance before serving.

4. Ingredients for seaweed and egg drop soup: 30 grams of seaweed, 4 eggs, 50 grams of dried shrimps, a little MSG, 5 grams of chopped green onion, 30 grams of rice wine, 50 grams of oil, 1 bowl of stock. Preparation method: 1. Wash the seaweed, soak

Soft, blanch in boiling water, squeeze dry and set aside.

2. Crack the eggs into a bowl, add a little salt and mix well. Soak the dried shrimps in wine for 10 minutes.

3. Heat the oil in the pan, sauté the shrimps, add soup and seaweed and bring to a boil.

4. Add salt, MSG and chopped green onion to taste, pour in the egg liquid and mix well.

5. Ingredients for spicy and sour egg drop soup: 1 piece of tofu, 5 black fungus, 1 small piece of lean meat, 1 small bag of mustard, 1 green onion, 1 slice of ginger, 1 egg, 1 tomato, 2 spoons of balsamic vinegar, salt

1 tsp, 1 tsp sugar, 1 tbsp light soy sauce, 1 tbsp bean paste, 1 tbsp cornstarch, pepper, a little bit of wine and oil. Method: 1. Wash and cut the lean meat into thin strips, add wine and salt and mix lightly.

Then add a little cornstarch and let it rest for 5 minutes. 2. Wash and shred the black fungus, mustard mustard, green onions and ginger. Blanch the tomatoes in hot water for 1 minute, peel and remove the seeds, and cut them into shreds. 3. Shred the tofu and beat the eggs well.

Mix balsamic vinegar, sugar, light soy sauce, and pepper into juice, and cornstarch into gouache.

4. Heat the pan, add oil and stir-fry the bean paste until fragrant and red. Add the shredded pork and stir-fry until the meat turns white and serve.

Add 2 large cups of water to the original pot, add shredded ginger and black fungus. After the water boils, add shredded tofu, shredded mustard, sauce and shredded pork. When it starts to boil again, add shredded tomatoes, add gouache to make a paste, and then add

Shred green onions, slide in the egg juice and stir gently to make the egg juice become silky.

6. Corn and egg drop soup Ingredients: 1 or 2 eggs, 1 corn, fresh and tender, threshed and boiled in a pot.

Method: First cook the corn in boiling water, add a little salt, just a little bit, otherwise the saltiness will dilute the sweetness of the corn.

Crack the eggs into a bowl and stir evenly. Add a little cooking wine to remove the fishy smell of the eggs.

Mix well.

When the corn floats, pour the eggs into the corn water, stir a few times, and drizzle with a little oil.

Turn off the heat immediately, the corn and eggs will become stale if cooked for a long time.

It would be better if there is some chopped green onion, and it would be better to add some coriander to match the color. 7. Clam and Egg Soup Ingredients: 2 eggs, 250 grams of clams, 25 grams of bamboo shoot slices, appropriate amounts of cooking wine, salt, and MSG.

Preparation method: 1. Bring water to a boil in a pot, add clams and cook until they open. Take out the clam meat, remove the internal organs and wash it. The water in the pot will be clear, and decant it for later use.

2. Pour the clam water into the pot, add bamboo shoot slices, salt and cooking wine, bring to a boil and add the clam meat.

Pour in the egg liquid, add MSG to taste and serve.

8. Ingredients for shredded radish egg drop soup: 100g eggs, 200g white radish; seasonings: 10g sesame oil, 3g salt, 1g MSG, 15g vegetable oil, 5g garlic, 5g green onions, 5g starch. Method: 1. Wash and cut the radish into shreds;

Chop the onion into mince; 2. Crush the garlic and mince it; 3. Heat the wok and pour in vegetable oil. When it is 70% hot, sauté the minced garlic until fragrant. Add in the shredded radish and stir-fry briefly. Add water and boil for 5 minutes before pouring in the egg liquid;

4. Season and thicken the gravy, drizzle with sesame oil and sprinkle with chopped green onion.