Tomato and corn sparerib soup: wash the sparerib with onion and ginger cooking wine, cut the tomato into pieces, stir-fry with a little oil and salt to get juice, stir-fry the sparerib, corn and mushrooms evenly, pour into a stew pot, add water without ingredients, and stew for 3.40 minutes. Depending on the size and heat of the sparerib, add appropriate amount of salt to taste and sprinkle with chopped green onion.
Hot and sour soup: stir-fry tomato juice under hot oil, add a bowl of water to boil, pour in all vegetables, add a spoonful of pepper, chicken essence and salt, two spoonfuls of soy sauce and two spoonfuls of mature vinegar, cook for 3 minutes, pour in egg liquid and stir well, and finally pour in starch and sprinkle with coriander.
Shrimp seaweed soup: two eggs, spread an omelet and cut into strips. Boil two bowls of water in the pot, and the water will boil seaweed. After the laver is boiled, add chopped green onion. Slide the shrimp into the pot and cook until it changes color, then add the egg roll. One scoop of soy sauce+half scoop of chicken essence+half scoop of oyster sauce.
Chestnut chicken soup: a small bowl of peeled chestnuts, half or one native chicken, red dates and medlar. 1. Wash the chicken, cut it into small pieces and blanch it in cold water. 2. Control the dry water after blanching. 1. Ginger onions suddenly give off fragrance under the heating of oil. 2. Stir-fry the chicken for a while. 3. Put it in the casserole. 4. Add boiling water and simmer for one hour. 5. Add chestnut, red dates and medlar, and simmer for 20 minutes. 6. Season with salt.
Winter melon and flower soup: prepare ingredients: winter melon, flower shell, ginger slices, flower shell and ginger slices with cooking wine, and take them out after boiling until the mouth is open. Stir-fry ginger slices with little oil, pour in winter melon, add appropriate amount of water, and cook for 10 minute, then pour in flower shell, and cook for 3 minutes, then add appropriate amount of salt, pepper and chopped green onion.
Tomato fat beef soup: blanch the fat beef roll in boiling water and rinse the bleeding foam for later use. Cut the tomatoes into pieces and stir-fry until soft. Add a bowl of clear water, add Flammulina velutipes when the water boils, and then add the prepared beef rolls. Seasoning: a little salt, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, sprinkle with chopped green onion and start the pot!