150g corncob, 250g ribs, 50g carrots, a little ginger and red dates.

Peel corn cob, cut into sections, cut carrots, cut ribs, cut ginger, and wash red dates for later use. Blanch the ribs and remove the blood. Put water in the pot (the amount of water is up to you, more), and add ginger slices after the water boils. Corn cob. Pork ribs, bring to a boil over high heat and cook over medium heat for 40 minutes.

2, bean sprouts and mushroom soup

Bean sprouts, Tricholoma, Flammulina velutipes.

Boil ginger slices in water, add Tricholoma after the water is hot, and cover. After the water is boiled, add Flammulina velutipes, cook it a little, and add bean sprouts. After the water is boiled again, add appropriate amount of salad oil, chicken essence and monosodium glutamate, and turn off the heat when it tastes good.

3. ribs seaweed soup

Pork ribs, kelp knots, ginger slices, refined salt, yellow wine.

Wash and blanch the ribs to remove blood, put them in a boiling water pot, add ginger slices, drop a few drops of yellow wine and cook for 20 minutes on medium heat. Add washed kelp knots (occasionally add one or two pieces of dried red pepper) and continue to cook on medium heat for about 15 minutes. Add salt. Season with monosodium glutamate and pour in sesame oil.

4. Bamboo shoots and mushroom soup

25g of mushrooms, bamboo shoots 15g, lily 1 10g, and 300g of clear soup.

Shred mushrooms, shredded ginger, shredded lily, shredded bamboo shoots. Put bamboo shoots and shredded ginger into a soup pot, add appropriate amount of water to boil 15 minutes, then add mushrooms and gold needles and cook for 5 minutes. Add refined salt and monosodium glutamate.

5, chestnut lotus root soup

750g lotus root, 20 chestnuts, raisins 1/3 cups.

Wash the surface of lotus root, scrape off the film with the back of a knife, cut into small pieces of 0.5 cm, and cut off the lotus root nodes. Chestnuts are shelled and covered for use. Put the lotus root, chestnuts and water into a pot, heat it on the fire until it boils, and then simmer for 40 minutes on medium heat. Add raisins, cook for another 5 minutes, and add seasoning.

6. western vegetable soup with pork tongue

1 pig tongue (about 600g), 500g watercress, 4 figs, and dried tangerine peel 1 small piece.

Scald the pig's tongue with boiling water, scrape off the tongue coating and wash it, pick and wash the watercress, cut the fig, soak the dried tangerine peel and scrape it, wash it, put it in water for 20 minutes and stew it for 2 hours. Seasoning is enough.