Introduce simple soup:

One: Bamboo shoots and mushroom soup:

Materials: Lentinus edodes 25g, bamboo shoots 15g.

Accessories: lily 1 10g, clear soup 300g.

Seasoning/marinade: refined salt, monosodium glutamate.

Exercise:

(1) Shred mushrooms, shredded ginger, knotted lilies and shredded bamboo shoots.

(2) Put bamboo shoots and shredded ginger into a soup pot, add a proper amount of boiled water15min, then add mushrooms, cook with water lily leaves for 5min, and then add refined salt and monosodium glutamate.

Two: Soup with Sauerkraut and Tofu Bean;

Ingredients: Tofu, sauerkraut, potato, carrot salt, cooking wine, shredded pickled pepper, vinegar, pepper, broth, chicken essence, soy sauce and cooking oil.

Exercise:

1. Put tofu in a steamer, steam for 5 minutes, cool and cut into cubes. Wash sauerkraut and cut into powder. Dice carrots and blanch them in boiling water for later use.

Put the oil in the pot on the fire. When the oil temperature is 40% hot, pour in sauerkraut powder and stir well. Add stock, pepper, soy sauce, salt, diced potatoes, diced carrots and diced tofu. After the pot is boiled with high fire, simmer for 10 minutes.

Three: home-cooked tofu pudding soup:

Ingredients: southern tofu

Accessories: fresh mushrooms

Seasoning: salt, chicken essence, soy sauce, pepper, pepper powder, Chili noodles, peanut butter, black lobster sauce, bean paste and chopped green onion.

Exercise:

1. Cut the tofu into pieces and put it in the pot. Add a little salt and cook for a while, then take it out and put it in the soup bowl. Slice mushrooms into clear soup, add salt, chicken essence and pepper, and pour on tofu.

2. light the fire in the pot and pour in the oil. When the oil temperature is 40% hot, add chopped green onion, bean paste and lobster sauce, then add peanut butter, pepper noodles and pepper noodles, pour a little water, and add soy sauce, chicken essence and pepper to stir-fry until fragrant. Take it out and put it in tofu. Sprinkle with chopped green onion.

Four: bamboo sheng winter melon soup

Ingredients: loofah 1, bamboo sheng 2 yuan, crab balls 3 taels, salt 1 teaspoon.

Exercise:

① Peel, wash and slice the loofah.

(2) After the bamboo shoots are soaked, the impurities and umbrella-shaped parts are removed, and only the drum-shaped parts are taken and cut into inches.

(3) Add 4 bowls of water to the pot, bring to a boil, add bamboo sheng, loofah and crab balls, bring to a boil, and simmer for 5 minutes. When the towel gourd is translucent, add salt to taste.

Five: kelp bud vegetable soup:

Main ingredients: kelp buds, auxiliary materials: Pleurotus ostreatus, bean sprouts, eggs and tomatoes, and seasoning: salt, chicken essence, pepper, sesame oil and onion.

Exercise:

1. Chop shallots, dice tomatoes, put eggs into a bowl, wash bean sprouts, and cut kelp buds into sections for later use;

2. Light the pot and pour in water. After the water is boiled, put it into the sea and stew it with mushrooms for 2-3 minutes. Add pepper, chicken essence and salt to taste, add bean sprouts, add eggs and tomatoes when the bean sprouts are cooked, and sprinkle with chopped green onion and sesame oil.

Six: mushroom tofu soup:

Ingredients: water-soaked mushrooms 100g, tofu 200g, garlic sprout 25g, dried seaweed 35g. Seasoning: salt, monosodium glutamate, vinegar, pepper, sesame oil, chicken soup.

Exercise:

1. Remove impurities, clean mushrooms and cut them into small pieces. Soak tofu in water in aluminum pot for a while, then take it out and cut it into small pieces. Soak dried seaweed.

2. Add chicken soup into the pot, and add tofu, mushrooms, salt, Jiang Mo, dried seaweed and soaked dried seaweed water.

After boiling, add pepper and vinegar, drizzle with sesame oil, sprinkle with monosodium glutamate and garlic sprouts, and serve.

Seven: rock sugar tremella soup:

Ingredients: 30 grams of tremella, 20 grams of preserved red cherry, and appropriate amount of rock sugar. According to personal preference, you can also use red dates instead of cherries.

Exercise:

1. Soak the tremella in warm water, take it out after the tremella opens, remove the ear roots, wash it, put it in a bowl, steam it in a cage for about 10 minute, and then take it out.

2. Wash the soup pot, put it on a small fire, add water, and add rock sugar. After melting, add the preserved cherry, then move it to the fire to boil, and pour it into the tremella bowl.

Eight: bean sprouts and mushroom soup:

Ingredients: bean sprouts, Tricholoma, Flammulina velutipes.

Exercise:

1. Boil ginger slices in water, heat the water and add Tricholoma.

2. After the water is boiled, add Flammulina velutipes and bean sprouts. Add some salt.

3. Turn off the fire after turning on the water again. (You can also put some monosodium glutamate or sesame oil)

Tip:

1. Don't put the lid on the bean sprouts.

If you have ready-made chicken soup, you can add some.

Nine: Straw mushroom, winter melon and bean curd soup:

Ingredients: Volvariella volvacea 10, wax gourd 900g, 2 pieces of tofu, lean meat 150g, 2 pieces of ginger and appropriate amount of salt.

Exercise:

1. Wash straw mushroom and slice it.

2. Wash the wax gourd and cut it into thick slices.

Step 3 rinse tofu

4. Clean the lean meat, blanch it and rinse it again.

5. Boil a proper amount of water, add straw mushroom, wax gourd, tofu, lean meat and ginger slices, simmer for 2 hours after boiling, and season with salt.

Ten: tomato and egg soup:

Ingredients: tomato: 250g (core removed and diced). Yuner: A little (soaked, slightly boiled in boiling water, cooled) eggs: 2 (evenly mixed) oil: right amount, salt: right amount, sugar: right amount, pepper.

Exercise:

(1) Add chicken essence clear soup blocks into boiling water to make clear soup for later use.

(2) Stir-fry tomatoes in oil, add broth, tremella, salt, sugar and pepper, and cook for a while.

(3) Add eggs and mix well to serve.

Eleven: Watermelon preserved egg soup:

Ingredients: 200g watermelon peel, egg 1 piece, tomato 1 piece, salt, monosodium glutamate and sesame oil.

Exercise:

1. Watermelon peel, peel off the green peel outside and the red pulp inside, and cut into thin strips.

2. Slice the tomatoes.

3. The eggs are scattered.

4. Add water to the soup pot, add the melon strips to boil, then add the tomato slices in turn, pour the egg liquid, and add salt, monosodium glutamate and sesame oil to taste.

Twelve: onion black bean curd soup:

Ingredients: 4 pieces of tofu, 20g of lobster sauce, 2 pieces of onion and proper amount of water.

Exercise:

1, wash lobster sauce, wash onion, pat flat and cut into sections.

2. Fry the tofu slightly, then add the light fermented soybean and add the right amount of water. After the fire is boiled, turn to low heat and cook for about half an hour.

3. Add the scallion, wait for the fragrance of the scallion to float out, and then drink it after seasoning.

Thirteen: bean sprouts dry soup:

Ingredients: dried mustard tuber, spinach, winter bamboo shoots, edible mushroom salt, chicken essence, sesame oil, bean sprout soup.

Exercise:

1. Blanch the dried bean curd in boiling water, take it out and let it cool, then cut it into filaments, blanch it in boiling water for 5 minutes, then take it out and put it on boiling water for later use;

2. Wash the mustard tuber and cut it into filaments, soak it in clear water, and wash the winter bamboo shoots and fungus and cut it into filaments. Wash the spinach, put it in a soup bowl and blanch it with boiling water.

3. Put the bean sprout soup into the pot and have a big fire. After the pot is boiled, pour in dried bean curd, shredded mustard tuber, salt, shredded auricularia, shredded winter bamboo shoots and chicken essence. After the pot is boiled, pour in sesame oil and put it in a soup bowl with spinach.

Tip: At the end of cooking, you can also remove the raw materials with a colander, put them in a soup bowl and pour sesame oil on them, which is both beautiful and refreshing. Bean sprout soup is made of bean sprouts, pickled mustard tuber and water. Clear soup with egg white can be used in vegetarian dishes.

Thank you!