Chinese cabbage and shrimp soup: raw materials: 50 grams of shrimp, 500 grams of Chinese cabbage, chicken oil, cooking wine, salt and monosodium glutamate. Practice: Wash the shrimps. Wash the cabbage and cut it into pieces 4 cm long and 2 cm wide. Put shrimp and cabbage in a pot, add appropriate amount of water, boil over high fire, skim off the foam, cook for half an hour, and add salt, cooking wine, monosodium glutamate and chicken oil to taste.
Shrimp and leek tofu soup: raw materials: shrimp 100g, tofu 75g, leek 50g, wet starch, sesame oil and salt. Practice: Wash shrimp, shell and take meat. Wash and chop leeks. Wash tofu with clear water and slice it. Boil shrimps, leeks and tofu in a boiling water pot for a while, add wet starch, cook until the juice is collected, and season with salt and sesame oil.
Cuttlefish clam shrimp soup: raw materials: cuttlefish 100g, clam 100g, shrimp 100g, ginger slices and salt. Practice: Cuttlefish peels off the skin, cleans it, and cuts a knife from the inside. Wash clams and fresh shrimps. Add water to the soup pot, add cuttlefish, clams, fresh shrimps and ginger slices, simmer and season with salt.
Seafood fish noodle soup: raw materials: mandarin fish, clam meat, shrimp, clam meat, oyster meat, rape, salt, monosodium glutamate, chicken powder, pepper, soup, sesame oil and vinegar. Practice: the cinnamon fish is mashed, squeezed into fish noodles with a flower mouth, and cooked in a boiling water pot. Clam meat and all accessories are soaked in boiling water. Put the soup into a pot, add all the ingredients, season with salt, monosodium glutamate, chicken powder, pepper and vinegar, pour sesame oil on it and put it in a bowl.
Raw vegetable soup with shredded tofu and shrimp skin: raw materials: shredded tofu, lettuce and shrimp skin. Practice: cut tofu into filaments; Wash and shred lettuce. Boil the broth in the pot, add the shredded tofu, add lettuce when it is boiled again, and then turn off the heat. Add shrimp skin.