Spring tonic a, chicken mushroom soup main ingredients: chicken breast auxiliary ingredients: hydrated bamboo fungus, hydrated shiitake, cilantro, carrots Seasoning: salt, egg white, broth Method: 1, the chicken breast de-tendon cut into strips, processed into puree, and then add salt, egg whites stirred to the strength; 2, the hydrated bamboo fungus cut open and cut into slices of elephant's eye, carrots, shiitake mushrooms, respectively, change the knife; 3, the chicken puree in a pot, steamed for 3 minutes to take out of the standby; 4, Bamboo fungus, carrots, mushrooms blanch, and then blanch the pot with broth, and then float the steamed chicken mushrooms into the soup can be. Second, fresh bamboo shoots chicken soup ingredients: fresh green bamboo shoots 2, two chicken thighs, ginger 2 slices. Practice: bamboo shoots shell, peeled off the skin and cut into thick strips, chicken thighs chopped into small pieces, the first boiling water brine to remove blood, rinse clean; appropriate amount of water boiling, into the chicken thighs, add a spoonful of wine, the medium heat to cook for 10 minutes, into the bamboo shoots and ginger slices of the same boil, water after the transfer of the fire slowly stew; to chicken legs soft bamboo shoots cooked through, add salt to taste, features: broth clear flavor fresh, beneficial and in the middle, three, sauerkraut and fish head soup materials: fish head a (fat head) Chub can be), Hakka sauerkraut a (vegetable market are sold), ginger practice: the fish head washed and drained after the split, cut into small pieces, sauerkraut washed and cut into segments; fish head and ginger into the pot, injected into the amount of boiled water, high-flame boil for 10 minutes, into the sauerkraut, boiled to a boil into the fire stewed for 5 minutes, add salt to taste can be consumed; features: fresh appetizing, yin and Tsu.