I want to learn several kinds of soup commonly used in the canteen, which is simple and practical.

Corn radish bone broth.

Ingredients: 150 grams of corn on the cob, 250 grams of pork ribs, 50 grams of carrots, a little ginger and red dates.

Method: 1. Peel the corn cob, cut it into sections, cut the carrots into pieces, chop the ribs into pieces, cut the ginger into pieces, wash the red dates, and set aside. The ribs are draining the blood.

2. Pour water into the pot (the amount of water is more for yourself), add ginger slices, corn cobs, and pork ribs after the water boils, boil over high heat, and change to medium heat for 40 minutes.

Goji berry pot pork knuckle.

Raw materials: 300 grams of pork knuckles (pig's trotters), 50 grams of peanuts, 50 grams of wolfberry, 5 grams of ginger, 20 grams of carrots, a little green onion.

Seasoning: salt, chicken essence (monosodium glutamate is also acceptable), rice wine, pepper.

Method: 1. Chop the pig's hand into pieces, soak the peanuts and wash thoroughly, wash the wolfberries, peel and slice the ginger, peel and cut the carrots, and cut the green onions.

2. Add water to the pot, put in the pig's knuckle and carrot when the water is boiling, boil thoroughly, remove and set aside.

3. Add pork knuckles, carrots, rice wine, peanuts, wolfberries, ginger to the pot, pour into the clear soup and cover the pot for 45 minutes, add salt, chicken essence and pepper, boil for another 5 minutes, sprinkle with chopped green onions and serve.

Bean sprouts and mushroom soup.

Raw materials: bean sprouts, mushrooms, enoki mushrooms (look at the amount yourself).

Preparation: Wash the bean sprouts and enoki mushrooms, wash and slice the mushrooms, peel and slice the ginger.

Method: 1. Put ginger slices in water and boil, add mushrooms after the water is hot, and cover with a lid.

2. After the water boils, add enoki mushrooms, cook slightly, and add bean sprouts.

3. After the water is boiled again, add an appropriate amount of salad oil, chicken essence and monosodium glutamate, and turn off the heat when the taste is good.

Key points: 1. The bean sprouts are easy to ripen, do not cover the lid after putting the bean sprouts, otherwise the color will be yellow.

2. If there is ready-made chicken soup, you can add some, hehe, the taste is not too good.

Winter melon ball soup.

Ingredients for soup: 500 grams of winter melon, 250 grams of pork belly, 10 grams of green onion, a little cornstarch, an appropriate amount of salt, and an appropriate amount of monosodium glutamate.

Production process:1Peel and wash the melon, cut into small cubes and set aside.

2.Add salt and cornstarch to the minced pork belly and knead it into meatballs. (If you don't like to eat fat, use pure lean meat).

3.Place the meatballs in a pot and simmer over low heat with an appropriate amount of clean water.

After a few minutes, put in the winter melon, simmer for 15 minutes, add seasonings, sprinkle with chopped green onions, and serve.

Ingredients: When kneading the meatballs, be sure to add a small amount of cornstarch, which will enhance the firmness of the meatballs. Maintain its shape so that the meatballs are not easily crushed. If it's too troublesome, you can go directly to the supermarket with meatballs.

Tomato and egg soup: Cut the tomatoes into small pieces for later use, beat the eggs, heat the pan and add oil, pour in the eggs, stir-fry for a while, pour in the tomatoes, ginger slices, stir-fry for one minute, add water, bring to a boil, add salt, chopped green onions.

Seaweed Egg Drop Soup: Heat the pot with oil, add water to the oil, add the seaweed and ginger, bring to a boil and pour in the beaten eggs, add salt.

Winter melon and kelp pork rib soup: Cut the winter melon into cubes, knot the kelp and put it in the rice cooker with the pork ribs, put a few slices of ginger, cook in soup mode, and then add salt after cooking.

Loofah egg drop soup.

Ingredients: 480g loofah, 200g egg Seasoning: 40g soybean oil, 3g salt, 2g monosodium glutamate, 5g green onion

Method 1: Scrape off the skin of the loofah, cut it into diamond-shaped pieces, knock the eggs into the bowl, mix well with bamboo chopsticks, and put salt;

2. On the wok, scoop in the soybean oil and cook until it is hot, pour in the egg mixture, spread it into an egg cake, and fry both sides over low heat until golden brown;

3. Put it in a bowl, change it into small pieces, put the wok on the fire, put soybean oil in the pot and heat it, add the minced green onion and fry it until it is fragrant, add the loofah and fry until soft, add about 1920 grams of boiling water, and boil for about 5 minutes;

4. Put in the egg pieces, and then cook for 3 minutes with a strong fire, when the soup turns white, add salt and monosodium glutamate, and put it in the soup basin.

Wine-stuffed red date egg drop soup.

Ingredients: 3 tablespoons of wine, 1 egg, 3 teaspoons of rock sugar, 10 red dates, 400cc of water

Method: 1. Seasoning: Boil water, add wine and red dates and cook for about 15 minutes, and finally add rock sugar and then boil.

2. Egg droppers: After the eggs are beaten evenly, stir evenly and turn off the heat after getting into the pot. The aroma of the wine in the ingredients is the aroma**, while the jujube and rock sugar make the sweetness richer. A sweet wine that is fragrant and warms the body.

Seaweed egg drop soup.

Cabbage soup, tomato egg soup.

Leaves can be used to make soups.