Nine types of winter stomach-warming soups, all delicious.

Spinach and mushroom soup: Stir-fry carrots first, then stir-fry mushrooms until soft, add appropriate amount of water to boil, add spinach, pour in egg liquid, add a little salt and serve.

Milk-flavored corn soup: Prepare the ingredients: squeeze the corn milk into juice and sift it once. Stir-fry the shrimps in a little oil. Add the remaining ingredients and stir-fry for a while. Add the corn juice, add half a spoon of salt to taste, pour in a little milk and simmer. Remove from the pan when thickened.

Egg and persimmon soup: Dice the tomatoes, sauté the garlic until fragrant, add the diced tomatoes, stir-fry the juice, add a bowl of water, an appropriate amount of salt, a spoonful of light soy sauce and half a spoonful of oyster sauce, pour in the egg liquid and add a few drops of sesame oil.

Preserved egg and ham soup: Prepare the ingredients, dice the preserved egg and ham, stir-fry the preserved egg with minced garlic until fragrant, pour in the ham sausage, stir-fry the baby cabbage until soft, add water and boil, add some salt to taste, the taste is particularly fresh and delicious.

Tomato soup: Peel the tomatoes, cut into pieces and wash the baby cabbage. Saute the minced garlic until fragrant. Pour in the tomatoes and stir-fry the juice. Add the baby cabbage, add half a bowl of water, cover and cook for 5 minutes. Add a spoonful of light soy sauce. Half a spoonful of oil, half a spoonful of vinegar and a little salt.

Cai Xin, Tofu and Preserved Egg Soup: Choi Sum, Tofu and Preserved Egg, add a little oil, sauté the ginger slices, add the preserved egg and stir-fry, add boiling water and tofu and cook for two minutes, finally add the cabbage, cooked and season with salt and pepper. .

White Mushroom and Winter Melon Soup: Sauté the shallots with a little oil in a pot, add the blanched mushrooms and winter melon and stir-fry, add an appropriate amount of water and bring to a boil, add a little salt and white pepper.

Persimmon, Egg and Enoki Mushroom Soup: Stir-fry the tomatoes and add water. Add the enoki mushrooms and cook for 5 minutes. Add a spoonful of light soy sauce and a spoonful of vinegar and salt. Add the egg liquid and add chopped green onion.