1, chicken breast, ham, sea cucumber, egg, cucumber, ginger, starch, broth, sesame oil, cooking wine, pepper, salt and monosodium glutamate.

2. Hippocampus, oyster meat, laver, cooking wine, onion, ginger, salt, vinegar, chicken essence, pepper, sesame oil, monosodium glutamate, broth and mussel.

3. Eel, cucumber, egg, onion, ginger, pepper, starch, cooking wine, monosodium glutamate, fresh soup and sesame oil.

4, tomatoes, fungus (water), shrimp, egg white, salt, monosodium glutamate, sesame oil.

5. Dictyophora dictyophora, sea cucumber, cooked pork belly, green vegetable core, cooking wine, salt monosodium glutamate, white sugar, onion, ginger slices and chicken soup.

Practice: the first kind of three fresh soup:

Slice chicken breast; Cleaning Stichopus japonicus and cutting into pieces; Slice ham, wash cucumber and cut into rhombic slices; Wash ginger and slice; Add salt, cooking wine, pepper, egg white, water and starch to the chicken slices, mix well and marinate for a while; Soak chicken slices and sea cucumber in boiling water, then take them out, put them into a soup bowl, pour sesame oil and mix well; Add broth and ginger to the pot, boil and skim off the floating foam, add refined salt and monosodium glutamate, pour into the soup basin, and then add cucumber slices.

The second kind of Haima Sanxian Decoction:

Clean the oyster meat, put the clear soup in the pot, put it in the hippocampus and cook for about 20 minutes. Add mussels, vinegar, cooking wine and onion ginger juice to boil and cook thoroughly. Then add oyster meat, chicken essence and salt, boil and cook until slightly cooked. Add laver, monosodium glutamate and pepper to boil, bring to a slight boil, pour in sesame oil, and put in a soup bowl.

The third kind of shredded eel soup:

Wash the eel, blanch it in boiling water, and shred the meat. Cucumber peeled and shredded. Wash and shred pork. Knock the eggs into a bowl and mix well, beat them into egg skins and cut them into filaments. Heat the wok, add oil, add shredded onion and ginger until fragrant, add fresh soup to boil, add shredded pork to the wok, add cooking wine, add shredded eel, shredded egg skin, shredded cucumber, salt, pepper and monosodium glutamate. After the soup is boiled, pour in gouache, thicken the wok, put it in the soup bowl, sprinkle with shredded onion and pour in.

The fourth kind of egg soup:

Peel tomatoes and shred them; Stir the eggs evenly, put them in a pot, spread them into egg skins, and shred them; Soaking Auricularia auricula to wash off sediment and cut into filaments; Beat the egg whites evenly; 500 grams of chicken soup is boiled on fire; Shredded auricularia auricula and shredded tomato are put into a pot, blanched and fished out; Pour egg white, add refined salt, monosodium glutamate and cooking oil; When the egg white floats; Pour the soup into a bowl, and then code three lines on the egg white in turn.

The fifth kind of pork belly soup;

Remove both ends of Dictyophora dictyophora, wash and cut into sections, remove impurities from sea cucumber, wash and cut into rhombic slices, slice pork belly, wash and cut cabbage in half; Pour chicken soup into a pot, boiling, and adding sea cucumber, belly slices, cooking wine, refined salt, white sugar, onion and ginger; After boiling, skim off the floating foam, add Dictyophora dictyophora and green vegetable heart, then boil onion and ginger, add monosodium glutamate and serve.

The sixth kind of ham soup

Wash lettuce, peel it and cut it into hob pieces. Saute chicken sausage, leave the bottom oil in the pot, add garlic, and then add corn ham sausage. Add lettuce and season with 1/2 teaspoons of salt. Pour in the soup. The soup is ready, beat an egg and turn off the heat.