1, bitter gourd and laver cuttlefish soup: raw materials: fresh cuttlefish100g, bitter gourd190g, laver 50g, vegetable oil 30g, onion10g. Soak laver and wash it; Fresh cuttlefish is stripped of purple skin and washed; Wash bitter gourd and cut it into two halves, dig out the pulp and cut it into pieces; Cut onion, slice ginger, peel garlic and slice. When the vegetable oil is heated to 60%, add garlic, ginger and scallion until fragrant, add 600 ml of clear water, add cuttlefish slices, balsam pear slices and laver after boiling, and cook with slow fire for about half an hour.

2, leek shredded cuttlefish soup: raw materials: fresh cuttlefish. The appropriate amount of leek, fresh ginger, refined salt, chicken essence, pepper Shao wine, rice vinegar, soy sauce starch, sesame oil, salad oil. Practice: Wash cuttlefish, cut into thick shredded leeks, clean them first, and cut them into thick ones for later use. Heat a pot with a little base oil, stir-fry ginger to give a fragrance, then add a proper amount of water, then add Shaoxing wine, refined salt soy sauce, chicken essence and pepper rice vinegar to taste, bring to a boil, add shredded cuttlefish, thicken with water starch, then add chopped leek and pour in sesame oil.

3, melon and glutinous rice cuttlefish soup: raw materials: 200 grams of cuttlefish, 250 grams of melon, 20 grams of glutinous rice, the right amount of refined salt. Practice: Wash the wax gourd with skin and cut it into pieces. Wash the job's tears and soak them in water for half an hour. Boned cuttlefish, washed and cut into strips for later use. Put the pot on fire, add appropriate amount of water, add wax gourd pieces, cuttlefish strips and coix seed, boil over high fire, then turn to low heat and continue cooking 1 hour, and then add refined salt to taste.