1, tomato beef soup Ingredients: beef 1 000g, tomato 200g, bean skin100g, 2 teaspoons of sesame oil, 30 teaspoons of broth, 3 teaspoons of refined salt and monosodium glutamate1teaspoon. Practice: wash and cut the bean skin into strips, and wash and cut the tomatoes in half; Wash beef, cut into pieces, cook in boiling broth until it is 80% cooked, remove the oil slick, then add tomatoes and bean skin and cook until the soup turns red; Finally, add sesame oil, refined salt and monosodium glutamate.

2, melon preserved egg soup. Ingredients: 200 grams of wax gourd. Accessories: preserved eggs (duck eggs) 100g. Seasoning: 3 grams of salt, monosodium glutamate 1 gram. Practice: Wash wax gourd, remove seeds, pulp and cut into strips, not too thick. Preserved eggs are shelled and cut into small pieces. Stir-fry shredded ginger and preserved eggs in a hot pot, and the boiled soup is particularly white. Add water to boil, add wax gourd, and finally add salt and monosodium glutamate to boil.

3, glutinous rice kelp ribs soup. Ingredients: 500 grams of ribs, 30 grams of dried kelp, 50 grams of coix seed, and appropriate amount of wax gourd. Seasoning: 5 slices of ginger and appropriate amount of salt. Practice: blanch the ribs, soak the dried kelp in advance and steam it, cut the wax gourd into large pieces and wash the barley; Add enough water to the casserole, put the ribs in the fire and boil them to remove foam; Add ginger slices and barley and stew for about 1 hour; Add wax gourd and kelp and continue to cook for half an hour.