2, bean sprouts and green pepper soup. Cooking method: golden lily (dry) 30g, soybean sprouts 100g, shredded green pepper 100g, auricularia auricula 100g, all materials are cooked in 4 ~ 5 bowls of water. Seasoning can be added by yourself or diluted to flavor the broth.
3, cucumber Flammulina velutipes soup. Cooking method: Flammulina velutipes 80g, Tricholoma mushroom 20g, cucumber 100g, abalone mushroom 100g, a little coriander, cucumber peeled and sliced, abalone mushroom sliced, shiitake mushroom sliced, Flammulina velutipes cooked with appropriate seasoning and a little coriander.
4, burdock radish bean soup. Cooking method: burdock 100g, white radish 100g, carrot 100g and edamame 50g. Cut burdock, white radish and carrot into pieces, add 4-5 bowls of water to edamame, and add appropriate seasoning or broth.
5. Lettuce and cauliflower soup. Cooking method: lettuce 120g, cauliflower 150g and four-color vegetable 80g (frozen). Cut the lettuce into appropriate sizes, cut the cauliflower into pieces, add the frozen vegetables bought in the supermarket to cook the soup, and add the appropriate seasoning.
6, fungus Chinese cabbage soup. Cooking method: 200g of Chinese cabbage, 50g of auricularia auricula, 30g of dried lily, 50g of mustard powder and 0/00g of carrot/kloc. Slice Chinese cabbage, cut auricularia auricula and carrot into appropriate sizes, add lily, boil with 4 ~ 5 bowls of water, season and serve mustard.
7. Loofah, laver and bamboo shoot soup. Cooking method: bamboo shoots 150g, Nostoc flagelliforme 20g, Luffa 200g, a little chopped green onion. Slice bamboo shoots, cut loofah into pieces, boil 4-5 bowls of water with Nostoc flagelliforme, season and serve.