Ingredients: 50g ginger, 20g scallop, beef tenderloin 150g, Lentinus edodes 10g, 3g salad oil, 3g ginger, and 3g millet flour 10g.

Output: 1. Wash fresh ginger and cut into filaments;

2. Wash, soak and tear Yaozhu;

3. Wash the mushrooms, soak them in cold water and shred them for later use;

4. Wash and shred tender beef tenderloin, then chop it up and mix well with a little salad oil;

5. Beat the eggs into the bowl and stir them evenly with chopsticks for later use;

6. Add a proper amount of cold water to the pot, add scallops, shredded mushrooms and green beans, bring to a boil over high fire, and turn to low heat for about half an hour;

7. Put the ginger into the pot. When it is rolled up, put the minced beef in and stir it slowly to make it disperse;

8. Pour in the eggs and beat them into egg blossoms, thicken them with water-soluble chestnut powder, season with salt and serve. Whitebait mushroom soup

Raw materials: dried Lentinus edodes (15g), carrots (100g), dried whitebait (100g), shallots (5g), coriander (10g), ginger (5g), cooking wine (8g) and salt.

Output: 1. Cleaning whitebait, removing impurities, and soaking in cold water;

2. Soak mushrooms in warm water and send them back to be soft, remove pedicels, wash and shred;

3. Wash and shred carrots;

4. Wash onion and coriander and cut into sections; Sliced ginger;

5. ignite the pot, add a little cold water to boil, put the whitebait into the filter screen, quickly blanch it in the pot to remove the fishy smell, take it out and drain the water;

6. Heat salad oil in the pot, saute minced chives and ginger slices, add mushrooms and shredded carrots and stir fry;

7. Inject stock, bring to a boil, add whitebait, and cook until cooked;

8. thicken with starch and water, add salt and white pepper, mix well, drizzle with sesame oil and sprinkle with coriander powder.