Ingredients: wax gourd 1 block, ham 1 block, 2 mushrooms, half a green onion, half a teaspoon of green onion 1 block and white pepper.

Practice steps:

1. Peel the wax gourd and cut into pieces. Sliced ham and mushrooms. Slice the onion obliquely, and cut the onion into sections.

2. Put 2 teaspoons of porcelain oil in the pot, add chopped green onion and stir fry. Add mushrooms and stir-fry until soft.

3 Pour in 2 bowls of water. When the fire boils, add melon and ham. After boiling again, simmer for about 10 minutes. Add some salt and white pepper and sprinkle with chopped chives.

Winter melon and corn sparerib soup

Ingredients preparation: ribs, wax gourd, corn, ginger, white vinegar, salt, pepper and chopped green onion.

Practice steps:

1. Wash the ribs and soak them in water for about half an hour.

2 Put less oil in the soup pot, add ginger slices and stir-fry the ribs slightly. Then add enough water and drop a few drops of white vinegar. After the fire boils, turn to low heat and simmer for about 2 hours.

3. Add corn and wax gourd, season with salt, and cook for about 15 minutes. Add pepper to taste and sprinkle with chopped green onion.

Tomato and mushroom bean curd soup

Ingredients: 2 tomatoes, eggs 1 piece, half a handful of Flammulina velutipes, 5 mushrooms, tofu 1 piece, coriander 1 piece;

Practice steps:

1. Wash Flammulina velutipes, tear small flowers, slice mushrooms and shred tomatoes for later use.

2. Spread the eggs into skins and cut into pieces for later use.

3. Heat hot oil in a hot pot and stir-fry tomatoes to get juice. The longer the frying time, the better the taste of the soup. Add water to boil, then add mushrooms, Flammulina velutipes, tofu and egg skin, and cook for 5 minutes on low heat.

4. Add salt, chicken essence and coriander, and take out the pot.