Undaria beef soup: add less oil and garlic, stir-fry with Undaria pinnatifida, heat and boil for three minutes, add beef and cook until it is immature, and season with salt and pepper.

Lettuce, egg and bean curd soup: fry the eggs with a little oil in a non-stick pan, add minced garlic and stir-fry until fragrant, add boiled water for 2 minutes, add eggs and lettuce to cook, and season with salt.

Baby dish and egg soup: put the fried poached eggs in reserve, stir-fry the baby dish, heat the boiled water and eggs for about 5 minutes, and season with salt and white powder.

Chinese cabbage preserved egg tofu soup: preserved egg, bean curd, ginger slices with little oil, fried preserved egg, boiled with boiling water and bean curd for two minutes. Finally, the Chinese cabbage is cooked and seasoned with salt and pepper.

Shrimp, egg and winter melon soup: stir-fry the eggs for later use, add shredded ginger and minced garlic, stir-fry the shrimps, add boiled water and winter melon eggs for 2 minutes, and season with pepper.

Beef and winter melon soup: add less oil and minced garlic to stir fry, add winter melon to stir fry, add boiling water for 3 minutes, add beef to cook and season with salt.