1. Egg, mushroom and leek soup Ingredients: 2 eggs, 5 mushrooms, 50g leek, 15g vegetable oil, salt and monosodium glutamate, 500g broth. Practice: 1 Put oil on the fire, heat it, add eggs, fry them with slow fire until cooked, and put them in the soup pot. 2 After the mushrooms are soaked in warm water, they are pedicled, washed, cut into filaments, cooked in boiling water and put in a soup bowl; Wash leek, cut into pieces, blanch and put in a big soup bowl. 3 put the soup pot on the fire and add the broth and salt; After the soup is boiled, season it with monosodium glutamate and pour it into the soup bowl.
2. Bamboo shoots and egg drop soup Ingredients: egg 100g, bamboo shoots 40g, tremella 20g, chicken breast 100g, Chinese cabbage 100g, seasoning: salt 6g, cooking wine 6g, pepper 3g. Practice: 1 bamboo shoots and tremella (tremella) are soaked in clear water. ② Cut off the head and tail of bamboo shoots; 3 cut off the pedicel of the snow ear, shred, blanch and drain; 4 Wash and dry chicken breast, slice and marinate for a while; 5 Wash the cabbage and cut it about 2 inches long; 6 Cook 100g soup, add all the ingredients and cook until cooked. Take it out and put it in the soup bowl. The fresh soup in the pot is thickened with wet starch and sprinkled on the materials.
3. Tomato and egg drop soup Ingredients: red tomatoes 1 ~ 2, eggs 1 each, chopped green onion 1 tablespoon seasoning: appropriate amount of soup stock, a little salt and a few drops of sesame oil. Methods: 1 tomatoes were washed, peeled, sliced, put into broth with twice as much water and boiled for 65433. 2 "When the soup is boiling, mix in the beaten egg liquid, sprinkle with chopped green onion, add salt to taste, and drop a few drops of sesame oil before cooking.
4. Porphyra egg drop soup Ingredients: 30g of laver, 4 eggs, 50g of shrimp skin, a little rice wine and monosodium glutamate, 5g of chopped green onion, 30g of rice wine, 50g of oil, 1 soup. Methods: 1 "Porphyra was washed, soaked in boiling water and squeezed dry for later use. 2 "Beat the eggs into a bowl, add a little salt and mix well. Soak shrimp in wine 10 minute. 3) Start the oil pan, stir fry the shrimp, add the soup and seaweed, and bring to a boil. 4 "Season with salt, monosodium glutamate and chopped green onion, pour in the egg mixture and mix well.
5. Sour and hot egg flower soup materials: tofu 1, auricularia auricula 5, lean meat 1, pickled mustard tuber 1, onion 1, ginger 1, egg 1, tomato 1, incense. 1 tablespoon corn flour, a little pepper and wine oil. Practice: 1 Wash the lean meat and cut it into filaments, add wine and salt, and add a little corn flour to wake it up for 5 minutes. 2 Wash and shred soaked auricularia auricula, mustard tuber, onion and ginger, soak tomatoes in hot water for 1 min, then peel, remove seeds and shred. Shred tofu and beat the eggs well. Mix balsamic vinegar, sugar, soy sauce and pepper into juice, and mix corn flour into gouache. 4 Heat the pan, put the oil, stir-fry the bean paste until it turns red, and add the shredded pork to stir-fry until the meat turns white. Add 2 cups of water to the original pot, add shredded ginger and shredded black fungus, add shredded tofu, shredded mustard tuber, soy sauce and shredded pork after the water is boiled, add shredded tomato, add gouache to make a paste, then add shredded onion, slide into the egg liquid and stir gently to make the egg liquid filiform.