Tofu and Flammulina velutipes Soup: A piece of tofu and a handful of Flammulina velutipes. Wash tofu, cut into small pieces, wash Flammulina velutipes, and then cut in half. Boil the water in the pot, pour in the tofu, blanch the water, and then scoop it up. Put tofu in the pot, add cooking wine, and stew with strong fire until small holes appear on the epidermis. This step is more important. Add more cooking wine, and then it will evaporate. Pay attention to the heat, and the time should not be too long, otherwise the cooking wine will evaporate and the tofu will be burnt. Then add water, add Flammulina velutipes, add some soy sauce, salt and a few drops of vinegar, and simmer 15 minutes. Taste the salty soup with a spoon and finally add some chicken essence, sesame oil and chopped green onion.

Frozen tofu Flammulina velutipes soup: frozen tofu 1 block, soaked yellow flower 50g, shredded mustard 15g, Flammulina velutipes 80g, broth, salt and pepper, coriander 30g. Thaw the frozen tofu, wash it with clear water, drain the water and cut it into small pieces; Removing pedicels from yellow flowers and Flammulina velutipes, washing and draining respectively, and cutting Flammulina velutipes into two halves; Wash mustard tuber; Wash coriander and cut into small pieces. Put the pot on the fire, pour the broth to boil, add the frozen tofu and cook until it tastes good. Add yellow flowers, Flammulina velutipes, mustard tuber and salt in turn and cook. Put it in a bowl and sprinkle with coriander and pepper.

Cabbage and tofu Flammulina velutipes soup: appropriate amount of cabbage, 200 grams of Flammulina velutipes and 4 small pieces of tofu; Ginger, onion, oil, salt, etc. Wash Chinese cabbage, Flammulina velutipes and tofu, then add water to two-thirds of the pot, then put the washed ingredients into the pot and boil them over medium heat. Add some oil, salt and ginger in the meantime, and don't forget to sprinkle chopped green onion when you finally get out of the pot.