Ingredients? 500 grams of winter melon, 750 grams of chicken broth, 2 mushrooms, 50 grams of chicken breast, 20 grams of ham, 50 grams of fresh shrimp, 30 grams of lean pork.

Practice:

1, put the winter melon into the pot with chicken broth, cook on high heat for 10 minutes;

2, add chicken, mushrooms and other ingredients to cook for five minutes, add salt, monosodium glutamate, sesame oil can be.

Walnut Meat Boiled Beef Crescent Soup

Ingredients: 450 grams of beef crescent, 80 grams of walnut meat, 20 grams of Chinese yam, 2 tablespoons of wolfberries, 1 slice of ginger, 1 tablespoon of longan meat.

How to make:

1. Stir fry walnut meat in a wok (without oil) for 5 minutes. Or put it in the oven and take it out for 10 minutes on slow heat, this will remove the odor of the walnuts.

2. Wash the Chinese yam, wolfberry and longan meat.

3. Cow Put in boiling water and cook for 5 minutes, pick up and wash.

4. walnut meat in boiling water for 3 minutes, pick up and wash.

5. Put 9 cups of water to boil, put the cattle moon show, walnuts, Chinese mountains, wolfberries, longan meat, ginger boil, slow cook for 3 ? hours, put salt to taste.

Shredded Chicken Soup

Ingredients: 75 grams of chicken breast, 15 grams of ham, 15 grams of mushrooms, 1 egg, 20 grams of starch, 375 grams of broth.

Practice:

1, cut the chicken breast into shreds, into the egg white, starch mix well, into the boiling water after a little scalded and then removed into the soup bowl;

2, the shredded ham mushrooms shredded together with the broth poured into the pot, add salt, pepper and burn until the soup boiled, rushed into the soup bowl filled with shredded chicken can be.

Spicy and sour fish head casserole

Materials: 1 salmon head? weighing about 450 grams , 150 grams of onion cut pieces, half a cup of coconut milk, 1 packet of Tom Yum Goong soup packet? Soup packet for cooking tom yum kung soup , 3 tomatoes, peeled and cored and cut into pieces.

Seasoning: 3/4 teaspoon sugar, salt to taste.

How to make:

1. Cut the fish head into 4 pieces, rinse and drain, sprinkle with pepper and marinate for 5 minutes, then dredge with a thin layer of cornstarch.

2. Heat a wok, add 3 tablespoons of the oil, put down the fish head, and sauté over low heat until lightly browned, then remove from the pan.

3. Heat a wok, add 1 tablespoon of oil, add onion and tomato, stir with chopsticks or a wooden spoon to dissolve the soup, add 2 1/2 cups of water and bring to a boil, do not cover, and cook for 10 minutes over medium-low heat, then season the soup and cook the fish head until done, about 10 minutes, stirring as it cooks, no need to cover, and serve in its original pot.

Note: 1. Tom Yum Kung soup packets are available at spice stores or stores specializing in Thai souvenirs.

2. Spicy and sour fish head can be made from the head of any sea fish, such as horse mackerel, grouper, gelatine, mackerel, and mackerel