1, Shen Si soup

Wash the ribs with bleeding water, add cooking wine and water, and soak for about 10 minute to let the blood in them separate out to reduce the fishy smell. Soak Lycium barbarum, lotus seeds, Poria cocos and Coicis Semen in clear water respectively, peel and clean the yam, cut it into small pieces, and slice the ginger and onion for later use. Coix seed is cold, so it can be fried in a pot without water and oil before cooking. Add yam and continue to cook for 10 minute. Add Lycium barbarum, salt and chicken essence and stir well. Then you can cook. A bowl of delicious Shen Si soup is ready.

2. Mushroom and corn chicken soup

Chop the chicken into large pieces, wash the blood on the surface, put it in a pot, add the water that has not touched the chicken, pour in 1 spoon of cooking wine, soak for about 10 minute, rub the chicken with your hands to let the blood slowly separate out, wash the corn, chop it into small pieces, wash the mushrooms, scratch the surface with a knife, wash the red dates and Cordyceps sinensis, and soak for 5 minutes.

After the corn is cooked, add red dates, cordyceps sinensis flowers and a proper amount of salt, stir well, then cook for 10 minute to fully combine the salt and ingredients, and then turn off the fire. A bowl of nutritious chicken soup with mushrooms and corn is ready.

3. Duck and mushroom soup pot

Wash the duck and soak for 10 minute. Soak tremella and wild mushrooms for later use. Fungi can choose their own varieties. Put the duck in cold water, add a few spoonfuls of yellow wine, shallots and ginger slices, cook for 2 minutes on high fire, then take out the duck and control the water for later use. A little oil in the pot, pour the duck meat into the pot and stir-fry until the skin is brown, pour half a spoonful of white wine and stir-fry a few times, pour off the excess oil, add boiled water without duck meat, and cook for 3 minutes on high fire until the soup becomes milky white.

Add auxiliary materials such as shredded tremella, wild mushrooms, ginger, red dates, longan, etc., cover the lid and boil over high fire, simmer for one and a half hours, add appropriate amount of salt and monosodium glutamate to taste before taking out, stir well and stew for a few minutes to taste.

4, yam spinach egg soup

Clean the yam, peel it, put it on the chopping board, pat it flat with the back of a knife, and chop it into granular mud. When yam is chopped into mud, the soup will be thicker and more delicate, and it will be easier to digest and absorb. Remove the bad parts of spinach, rinse with clear water and chop. Beat an egg into a bowl, break it up with chopsticks, pour the cleaned spinach into the pot, add a little salt and chicken essence to taste, stir well and turn off the heat. Pour the broken egg liquid into the pot clockwise, wait for 3 seconds, stir well and then take out the pot.

5. Tomato and egg soup

Open the egg, separate the yolk from the egg white, add a proper amount of flour into the big bowl, pour the egg white into the flour, and stir in one direction with chopsticks until the flour lumps. After washing tomatoes, blanch them in boiling water for about 1 min, peel and chop them, break up two egg yolks for later use, and wash vegetables and cut into sections. Add a proper amount of oil to the wok, add chopped tomatoes when the oil is hot, stir-fry the sauce, add 1 tbsp soy sauce and a proper amount of boiling water, and bring to a boil over high heat.

Add some salt, pepper and chicken essence to the pot, turn off the heat and pour in the broken egg yolk. After 3 seconds, stir with chopsticks to make it disperse. Add vegetables, drizzle with sesame oil and serve. A pot of delicious egg soup is ready.