(1) a corn, a carrot, a papaya, peanuts, cashews, lotus seeds about half a taels each, 4 dried figs, snow fungus small half.

(2) the material peeled, washed, cut into pieces, put the pot, with about 4 liters of water over high heat for 20 minutes, then turn off the small fire boil for about 1 hour, put a little salt to seasoning on the deal.

2, turnip lotus root vegetarian soup

(1) 2 tomatoes, half a yam, 1 potato, 5 mushrooms, 1 carrot, lotus root a section of half a corn, peanut rice 10, peas, 5 slices of ginger, sea salt, black pepper, a little linseed oil / cooking oil.

(2) Pour a little linseed oil in the pot can be replaced by cooking oil, pour the cut tomatoes, simmer over low heat to make tomato sauce.

(3) Pour the simmering tomato sauce into a casserole dish, add ginger and plenty of water.

(4) Pour all the prepared ingredients into the casserole, bring to a boil over high heat, reduce the heat to medium-low, cover the pot and boil for 1 hour.

(5) soup fresh out of the oven, add sea salt can be, you can also add some black pepper according to their own taste, the original flavor is very fresh.

3, mushroom soup

(1) 70 grams of white crabs, 70 grams of gray crabs, 10 grams of dried apricot spore mushrooms, 3 grams of ginger, a little coriander, salt, a little white pepper.

(2) Wash and soak dried amygdala mushrooms in water for more than 2 hours, and cut into strips with a knife.

(3) Wash white and gray crab mushrooms, soak in lightly salted water for 10 minutes and drain.

(4) Heat oil in a wok and sauté ginger, lightly stir-fry apricot mushrooms and add bi-color crabmeat mushrooms.

(5) Add water and bring to boil over high heat, reduce heat and simmer for 30 minutes. Add salt. Add white pepper to taste, sprinkle parsley out of the pot.