1. Mushroom Sliced Egg Soup

1. One bite, two mouthfuls and three mouthfuls will drink you.

2. A bowl of hot food is too warm for your stomach.

3. Preparation of ingredients: pork, eggs and mushrooms.

4. Slice pork, add sweet potato powder, appropriate amount of salt and ginger, and marinate evenly 15 to 20 minutes.

5. The fried poached eggs are a little burnt and shoveled into pieces for later use.

6. Stir-fry onion and ginger in oil.

7. Add mushrooms and stir-fry the juice.

8. Pour boiling water into the eggs and cook for about 5 minutes.

9. Add the sliced meat evenly and cook for 2 to 3 minutes. Add some salt to taste.

Second, shrimp and seaweed egg soup

1. Add chopped green onion, shrimp skin, a little sugar, a little pepper and chicken essence to the bowl for later use.

2. fry an egg for later use.

3. Add laver to the pot and boil.

4. Add shrimp, boil and float.

5. Add eggs and cook 1.2 minutes.

6. Pour into a seasoning bowl and mix well.

Three, towel gourd sliced meat and egg soup

1. Slice beef, add appropriate amount of salt and sweet potato starch and mix well.

2. Fry a poached egg for later use.

3. Stir-fry the loofah with the remaining base oil in the pot, stir-fry the loofah until soft, and pour in poached eggs.

4. Add appropriate amount of boiling water for five minutes and add some salt appropriately.

5. After the loofah is boiled soft, turn to low heat and add beef and beef to cook for two minutes.

Four, baby dish shrimp slippery soup

1. Fresh shrimps, baby dishes, eggs and carrots

Step 2 blanch and chop carrots

3. Fresh shrimps are removed from fresh thread and fishy smell, and then chopped into mud. Add chopped carrots and starch and mix well.

4. Pour oil into a hot pot and stir-fry the eggs until cooked.

5. Pour appropriate amount of boiling water to boil.

Step 6 put in baby dishes

7. Add the shrimps and slide them in.

8. Cook for 5 minutes

9. Sprinkle chopped green onion before cooking.