Spinach and mushroom soup: first stir-fry carrots, then stir-fry mushrooms until soft, add appropriate amount of water to boil, add spinach and pour egg liquid, and add a little salt to the pot.

Milk-flavored corn thick soup: prepare the ingredients corn+milk and squeeze it into juice before sieving. Stir-fry shrimp with less oil, add other ingredients, stir-fry for a while, add corn juice, add half a spoonful of salt to taste, and pour in a little milk to stew until it becomes thick.

Egg and persimmon soup: Stir-fry diced tomatoes and garlic, pour diced tomatoes, stir-fry juice, add a bowl of water, a spoonful of salt, half a spoonful of soy sauce, pour egg liquid and add a few drops of sesame oil.

Preserved egg and ham soup: prepare ingredients, dice preserved eggs and ham, stir-fry minced garlic and preserved eggs, pour in ham sausage, stir-fry baby dishes until soft, add water to boil, add some salt to taste, which is especially delicious.

Tomato soup: peel the tomatoes, cut the baby vegetables into sections, wash them, stir-fry the minced garlic until fragrant, pour in the tomato juice, pour in the baby vegetables, add half a bowl of water, cover and cook for 5 minutes, add a spoonful of soy sauce, half a spoonful of oil, half a spoonful of vinegar and a little salt.

Preserved egg soup with Chinese cabbage and bean curd: preserved eggs with Chinese cabbage and bean curd, preserved eggs with ginger slices and stir-fry with less oil, add boiled bean curd and cook for two minutes. Finally, the Chinese cabbage is cooked and seasoned with salt and pepper.

White mushroom and winter melon soup: stir-fry shallots in a little oil, add boiled mushrooms and winter melon and stir-fry, add appropriate amount of water to boil, and add a little salt and white pepper.

Persimmon and egg Flammulina velutipes soup: stir-fry tomato juice with water, add Flammulina velutipes and cook for 5 minutes, add a spoonful of soy sauce and a spoonful of vinegar, add egg liquid, and put chopped green onion into the pot.