Ham and potato soup

Ingredients: 3.5 cups of potatoes, peeled and cut into chunks, 1/3 cup of celery, cut into cubes, 1/3 cup of minced onion, cooked 3/4 cup ham, cut into pieces, 3.25 cups water, 2 tablespoons chicken essence, 1/2 teaspoon salt, 1 teaspoon black pepper, 5 tablespoons butter, 5 tablespoons flour, 2 cups milk.

Method:

1. Add potatoes, celery, onions, ham and water to the soup pot. After the water boils, turn to medium heat and continue heating for 10 to 15 minutes until the potatoes become soft. Add chicken essence, salt and black pepper.

2. Take another saucepan (long handle with lid) and melt the butter over medium heat. Slowly pour the flour into it while stirring with a fork for about 1 minute until thickened. Slowly add the milk and stir thoroughly, simmering for 4 to 5 minutes.

3. Stir the mixture prepared in the stew pot into the soup pot, continue to heat until fully cooked, and serve.

Tofu, ham, mushroom and bamboo shoot soup

Ingredients: 300 grams of northern tofu, 50 grams of bamboo shoots, 200 grams of pork ribs (pork belly), 50 grams of dried shiitake mushrooms, 10 grams of ham, 5 grams of ginger grams, 5 grams of salt, 10 grams of cooking wine, 2 grams of fennel seeds, and 2 grams of soy sauce.

Method:

1. Wash the tofu and cut each piece into 5 strips. Wash the pork belly and cut the prepared bamboo shoots into strips.

2. Wash the mushrooms, soak them for 20 minutes, take them out and cut them into strips;

3. Cut the ham into shreds and set aside.

4. Arrange the cut ingredients in a bowl, add seasonings and steam for 15 minutes, then add to the boiled clear soup.