1, shrimp and mushroom soup
Wash shrimps, marinate ginger slices and black pepper 10 minutes to remove fishy smell, fry a poached egg with less oil and cut into pieces for later use, stir-fry minced garlic shrimps to change color, add mushrooms and stir-fry until fragrant, add appropriate amount of boiled water, fried eggs and tender tofu for about two minutes, add appropriate amount of salt and mix well, and sprinkle chopped green onion before taking out.
2. Milk white bean curd soup
Less oil, stir-fry shredded ginger, pour in preserved eggs and stir-fry, add two or three bowls of water, add tofu and cook for four minutes until milky white, add cabbage and cook for two minutes, and add salt and white pepper.
3. Tricolor soup
One piece of tofu and one egg, add a little oil to the ham sausage pot, heat it, add chopped green onion and garlic and saute until fragrant, add diced tofu and ham, add boiling water without ingredients until boiling, add half a bowl of starch water, turn off the heat and add egg liquid. Don't stir at first, the egg flower will form naturally. Add half a spoonful of salt, half a spoonful of chicken essence and appropriate amount of black pepper, stir well, sprinkle with shallots and take out the pot.
4. Tomato soup
Stir-fry tomato juice, add two bowls of water, add ingredients to cook, pour water starch, pour egg liquid, two spoonfuls of aged vinegar, half a spoonful of black pepper, add coriander after salt is cooked.