Accessories: 20g edamame, winter bamboo shoots 100g, and 30g fresh mushrooms.

Seasoning: 50g vegetable oil, 15g vegetable oil, 2g sesame oil.

working methods

200g of towel gourd, 0/5g of water-soaked mushroom/kloc-0, 3g of sesame oil10g, 3g of monosodium glutamate, 0g of refined salt15g, 30g of vegetable oil and 500g of clean water.

Peel the loofah, wash it and cut it into curly blades. Wash the mushrooms and cut them into small pieces.

2. Put the wok on fire, add vegetable oil, heat it, pour in loofah, stir fry for a while, add salt, then add mushrooms and water.

Pour into the pot and boil, add monosodium glutamate and sesame oil, and serve in a bowl!

Peel the loofah, cut it into hob blocks, wash and drain for later use.

3. Slice the ham sausage.

4. break the egg.

5. Pour a little oil into the pot, heat it, then add the loofah and stir fry.

6. After the loofah is fried soft, inject two bowls of water to boil.

7. After the soup is boiled, add the shrimp skin and slowly pour in the egg liquid.

When the egg liquid enters the pot, it should be poured down the pot and solidified in the pot, which is a beautiful egg flower.

8. Turn off the fire, because the ham sausage is cooked, and put it last. Then add a proper amount of salt and stir well.

1 loofah (about 180g), 100g fresh soybean kernels, 1 concentrated stock, 750ml water.

manufacturing method

1. Wash fresh soybean kernels for later use; Wash the loofah and cut into pieces for later use.

2. Put three bowls of water (750 ml) in the pot, bring to a boil, and add the thick soup with the taste of old hen soup.

Add soybean and towel gourd, and cook for 8- 10 minutes on medium heat.

Ingredients: 300g of edamame and 300g of loofah.

Seasoning: ginger, salt, cooking wine, sesame oil and monosodium glutamate.

manufacturing method

1, clean soybean; Peel the towel gourd, wash it, cut it into hob pieces, put it in a bowl and sprinkle with salt.

2. Put the edamame into the pot, add appropriate amount of water, boil it with high fire, then cook it with low fire for 10 minutes, and then use high fire.

3. When the soup in the pot is wide open, add cooking wine and ginger, boil and skim off the floating foam, add salt and loofah.

Take out ginger slices after boiling, put the rest into a soup bowl, and add monosodium glutamate and sesame oil.

300g of towel gourd, pork tenderloin100g, 5g of salt, 3g of monosodium glutamate, 5g of chicken essence, 20g of cooking wine, 3g of pepper, 0g of onion and ginger slices10g, 50g of salad oil and 20g of stock.

manufacturing method

1. Wash the loofah and cut it into small flowers. Slice tenderloin and season with salt.

2. Boil the broth, add onion, ginger and towel gourd and cook for 3 minutes, add salt, monosodium glutamate and pepper, and add fillet to cook for 1 minute.