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# How to Make Thickened Mushroom Soup
Fresh shiitake mushrooms are not only great for stir-frying with meat, but they also make a delicious, thickened soup.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
* Shiitake mushrooms
* Scallions
* Cooking oil
* Table salt
* Chicken bouillon powder
* Cornstarch
## Measurements
Per serving:
* Fresh shiitake mushrooms: 2 pieces
* Scallions: 0.5 stalks
* Chicken bouillon powder: 3 g
* Cooking oil: 10 ml
* Table salt: 3 g
* Boiling water: 350 ml
* Cornstarch: 10 g
## Instructions
* Slice the shiitake mushrooms (each slice should be 0.5-1 cm thick; thicker slices are chewier than thinner ones). Place them in a large bowl and pour in 2 g of table salt to soak for 15 minutes.
* Pour the cornstarch into a small bowl, add 50 ml of water, and stir until the cornstarch dissolves completely with no lumps (this creates a slurry).
* Discard the saltwater from the bowl and gently squeeze out excess moisture from the mushrooms (to facilitate the next frying step) [Optional].
* Heat the pan over low heat, add the oil, and wait until small bubbles form (about 30 seconds on low heat, depending on the stove's power). Add the mushrooms and pan-fry for 10 seconds on each side [Optional].
* Pour in 300 ml of boiling water, increase the heat to medium, and simmer for 3-5 minutes.
* Pour in the cornstarch slurry, stir the soup gently, add 3 g of salt and 3 g of chicken bouillon powder, then garnish with chopped scallions before serving.
![Example Dish](./1.jpeg)
![Example Dish](./2.jpeg)
![Example Dish](./3.jpeg)
## Additional Notes
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Cream of Mushroom Soup
Estimated Cooking Difficulty: ★
---
## Ingredients and Tools Required
- White mushrooms
- Onion
- Butter
- Flour
- Milk
- Heavy cream
- Coarsely ground black pepper
- Salt
- Water
---
## Quantities
Before starting, determine how many servings you wish to prepare. One serving is sufficient for 1–2 people.
Total amounts (per serving):
- White mushrooms: 200 g
- Onion: 50 g
- Butter: 15 g
- Flour: 10 g
- Milk: 200 ml
- Heavy cream: 30 ml
- Water: 100 ml
- Salt: 2 g
- Coarsely ground black pepper: 1 g
---
## Instructions
1. Slice the white mushrooms and mince the onion; set aside.
2. Melt the butter in a skillet over low heat, then add the onion and sauté until translucent.
3. Add the mushrooms and cook until they release their moisture and become soft. Sprinkle in the flour and stir well to combine.
4. Pour in the milk and water, stir continuously, and bring to a simmer over low heat. Keep stirring to prevent the mixture from sticking to the bottom.
5. Reduce heat and simmer for about 10 minutes, or until the soup thickens.
6. Stir in the heavy cream and heat for an additional minute. Season with salt and black pepper to taste.
7. Optional: After removing from heat, use an immersion blender to puree the soup until smooth.
---
## Additional Tips
- Reserve some mushroom slices for garnish; sauté them separately until fragrant before adding to the finished soup.
- Using chicken broth instead of water enhances the flavor. Keep the total liquid volume under 300 ml per serving.
- For a thicker consistency, increase the amounts of flour and heavy cream.
- Best served immediately. Refrigeration or freezing is not recommended.
---
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Millet Porridge
Millet contains various vitamins, amino acids, fats, and carbohydrates, with high nutritional value. Every 100 grams of millet contains 9.7 grams of protein and 3.5 grams of fat, which are not lower than those in rice and wheat.
Unlike most grains, millet contains carotene, with 0.12 mg per 100 grams. It also has the highest content of Vitamin B1 among all grains.
Millet is also high in sugar, containing 72.8 grams per 100 grams, and produces significantly more heat energy than rice. Additionally, millet is rich in Vitamin B1, B2, and others.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Millet
- Water (Mountain spring water is best)
## Calculation
- Millet: 100 grams
- Water (Mountain spring water is best): 2000 grams
Using the above conditions, calculate the ratio of raw materials to be used.
## Instructions
* Place 100 grams of millet in a bowl and rinse it lightly with water (stir with your hand, then discard the water; this is only to remove surface dust, do NOT scrub or wash vigorously!!!)
* Boil the water thoroughly! Ensure it reaches a full boil!
* When the water is boiling vigorously, pour the millet into the pot. (This is an important step that is often overlooked)
* Stir to prevent the millet from sticking to the bottom of the pot. Continue cooking on high heat for 6-10 minutes, stirring intermittently.
* Reduce the heat to medium-low and simmer for 15-20 minutes. Leave a small gap in the pot lid to prevent the millet oil from escaping. Stir occasionally to prevent sticking to the bottom.
## Additional Notes
* This method uses a regular pot (cooking time: 30-35 minutes), which yields the best flavor. Pressure cookers and rice cookers are more convenient but may reduce the quality. Adjust the water amount accordingly, typically 100 grams of millet + 1800 grams of water.
* Millet only needs to be rinsed to remove surface dust. Do not over-wash, as it will cause the loss of millet oil.
* Remember to add the millet only when the water is boiling.
* I prefer not to add baking soda to enjoy the pure flavor of millet.
If you find any issues or have suggestions for improvement after following this guide, please submit an Issue or Pull request.

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# Recipe for Pork Rib, Yam, and Corn Soup
Pork Rib, Yam, and Corn Soup is a classic home-style dish that combines sweetness with nourishment. The yam is soft and glutinous, the corn is sweet, and the ribs provide a rich flavor. This soup is known for strengthening the spleen and stomach, as well as boosting immunity.
![Finished Pork Rib, Yam, and Corn Soup](./排骨山药玉米汤.jpg)
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Pork ribs (lean ribs recommended)
- Yam (Chinese yam/Iron stick yam recommended)
- Carrot
- Corn (sweet corn or waxy corn recommended)
- Ginger
- Green onions
- Cooking wine
- Salt
- Clay pot or deep stockpot
## Calculations
Before each preparation, determine how many servings you want to make. One serving is sufficient for 2 people.
Per serving:
- Pork ribs: 500g
- Yam: 1 piece (approximately 300g)
- Carrot: 1 piece (approximately 150g)
- Corn: 1 piece (approximately 250g)
- Ginger: approximately 20g (sliced and set aside)
- Green onions: approximately 15g (tied in a knot or minced, set aside)
- Cooking wine: 15ml
- Cooking oil: 10ml
- Water: 1500ml - 2000ml
- Salt: 6g - 8g
## Instructions
- **Ingredient Prep**:
- Wash and peel the carrot, then cut it into approximately 3cm rolling-cut chunks.
- Wash the corn and cut it into approximately 4cm cylindrical pieces.
- Peel the yam (wearing gloves is recommended to prevent skin irritation from the sap), cut it into approximately 4cm long segments, and set aside.
- **Blanching the Pork Ribs**:
- Add sufficient cold water to a pot and place the washed pork ribs inside.
- Add approximately 10g of ginger slices, a green onion knot, and 15ml of cooking wine.
- Bring to a boil over high heat. Once boiling, **wait for 3 minutes**, skimming off the foam from the surface with a spoon.
- Remove the ribs and rinse off impurities with warm water at approximately 40℃. Drain and set aside.
- **Stir-frying the Pork Ribs**:
- Heat the pot and pour in 10ml of cooking oil. Wait 10 seconds for the oil temperature to rise.
- Add the remaining approximately 10g of ginger slices and stir-fry until fragrant.
- Add all the prepared pork ribs. Stir-fry over medium heat for approximately 1 minute until the surface of the ribs is slightly browned.
- **Simmering Process**:
- Add 1500ml - 2000ml of water to the pot all at once.
- Add all the prepared carrots, corn, and yam.
- Bring to a boil over high heat, then reduce to low heat. Cover the pot and **simmer slowly for 40 minutes**.
- **Seasoning and Serving**:
- Add 6g - 8g of salt and stir evenly with a spoon.
- Continue to simmer on low heat for **2 minutes** to allow the salt to flavor the soup.
- Turn off the heat. Garnish with minced green onions according to personal preference, and serve.
## Additional Content
- **Anti-oxidation tip**: After peeling the yam, if it is not immediately cooked, soak it in clean water to prevent it from turning black due to oxidation upon contact with air.
- **Texture control**: If you prefer the yam to be extremely soft and glutinous, cook it together with the pork ribs. If you prefer the yam to remain in chunks and not disintegrate, add it 20 minutes after the ribs have started simmering.
- **Hydration note**: If you notice the water level drops below the ingredients during simmering, be sure to add hot water. Avoid adding cold water, as it can cause the meat fibers to contract instantly and become tough.
If you encounter any issues or have suggestions for process improvements after following this guide, please submit an Issue or Pull request.

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# How to Make Pork Rib and Bitter Melon Soup
Pork Rib and Bitter Melon Soup is a delicious and easy-to-cook soup. However, the cooking time is generally quite long; it is best to start preparing at least 4 hours in advance.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
Optional Tools
- Electric Pressure Cooker (can greatly simplify the cooking process and time)
- Clay Pot (more suitable for stewing soup compared to a wok)
Required Ingredients
- Pork Ribs
- Bitter Melon
- Dried Shrimp
## Measurements
Determine how many servings you want to make before each preparation. One serving is sufficient for 4 people.
Per serving:
- Pork Ribs: 250g to 500g
- Bitter Melon: 100g to 200g
- Dried Shrimp: 5g to 15g
- Ginger: 5~10g (optional, used to remove fishy odors during blanching)
## Instructions
- Wash the pork ribs and cut them into small pieces approximately 4cm ±2cm * 3 ± 2cm (if you do not have a tool for chopping ribs, ask the butcher for help)
- Add 700ml of cold water and the pork ribs to a wok, heat until boiling, then turn off the heat and remove the ribs
Cooking in a Soup Pot
- Add 1100ml of water and the pork ribs to the soup pot, and bring to a boil over high heat
- Once the water boils, add the bitter melon and dried shrimp, reduce to low heat, and simmer for 120~240 minutes (after 120 minutes, you can remove a piece of meat to taste; if the meat separates easily from the bone, turn off the heat)
- When serving, add salt and white pepper. Recommended amounts are 0.3 to 0.6g of salt and 0.1 to 0.5g of white pepper per 250ml
Cooking in an Electric Pressure Cooker
- Add 1000ml of water along with the pork ribs, dried shrimp, and bitter melon
- Select the "Stew Soup" function and cook (typically pressure cooking for 45 minutes)
- Serve and season with salt and pepper as done with the soup pot
## Additional Notes
- You can use other umami-rich ingredients to replace dried shrimp, such as dried scallops (Yao Zhu)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Yellow Catfish and Tofu Soup
- Yellow Catfish/Shaoguang Fish and Tofu Soup: Few bones, tender meat, rich in nutrition, suitable for people of all ages.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
* Yellow Catfish or Shaoguang Fish
* Tofu
* Green Onions
* Ginger
* Cooking Oil
* Cooking Wine
* Salt
* Pepper
## Measurements
Per serving:
* Yellow Catfish or Shaoguang Fish: 1 piece
* Tofu: 100 g
* Green Onion: 1 stalk
* Ginger: 1 slice
* Pepper: 3-5 g
* Cooking Oil: 15 ml
* Salt: 10-15 g
* Boiling Water: 1 L
## Instructions
* Clean the fish thoroughly after preparation. Pay special attention to removing the bloodlines in the belly; if not cleaned properly, the soup will have a fishy smell. Place the fish in a large bowl, add cooking wine, 10 g of sliced ginger, and 5 g of salt, and marinate for 15 minutes.
* Cut the tofu into cubes, soak them in cold water for 5 minutes, then remove and set aside.
* Before frying the fish, rub the pan with a slice of ginger to prevent sticking. Pour in the oil (amount: 15 ml per fish), heat it up, and fry the fish for 2-3 minutes. Shake the pan occasionally to prevent sticking and flip the fish once.
* Once the fish is fried on both sides, pour in boiling water, 5 ml of cooking wine, and ginger slices. Turn the heat from low to high, cover the pot, and boil on high heat for 10 minutes (use slightly more water as some will evaporate).
* When the soup turns milky white, add the prepared tofu, reduce the heat to medium, and cook for another 5 minutes. Add 10 g of salt and 3 g of pepper for seasoning. Finally, sprinkle with chopped green onions and serve.
![Example Dish](./ShaoguangFishTofuSoup.jpg)
![Example Dish](./YellowCatfishTofuSoup01.jpg)
![Example Dish](./YellowCatfishTofuSoup02.jpg)
## Additional Information
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Zhuque Soup
Estimated Cooking Difficulty: ★
## Essential Ingredients and Tools
- Eggs
- Sesame oil
- White sugar
- Water
## Measurements
For 1 serving:
- 1 egg
- 500ml water
- 20g white sugar (adjust to taste)
- 2ml sesame oil
## Instructions
- Beat the egg in a bowl, then add the sesame oil.
- Bring the water to a boil, then quickly pour it into the bowl containing the beaten egg while it is still bubbling.
- Add the white sugar.
![Example of the finished dish](./朱雀汤.jpg)
## Additional Notes
- Make sure the egg is thoroughly beaten and the water is poured into the egg mixture while boiling and bubbling; otherwise, the soup may become cloudy and affect the texture.
- This is the method used in eastern Henan. In other regions, salt may be used instead of sugar, resulting in different flavors. Adjust according to personal preference.
- This soup is excellent for clearing heat!
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Corn and Pork Rib Soup
Fresh pork ribs can be used not only for braising or stewing but also for making soup. When combined with corn and carrots, the resulting broth is exceptionally delicious.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
* Pork ribs
* Corn
* Carrot
* Ginger
* Scallion
* Cooking oil
* Vinegar
* Cooking wine
* Black pepper powder
* Table salt
* Clay pot (if unavailable, a wok works too)
## Quantities Per Serving
* Pork ribs: 500-800g
* 1 ear of corn (add another if you prefer more corn)
* 1 carrot (add another if you prefer more carrots)
* Half a scallion
* 1 chive
* Cooking oil: 10 ml
* Black pepper powder: 4g
* Cooking wine: 10ml
* Vinegar: 10ml
* Table salt: 10-15g (adjust based on the final amount of soup)
* Boiling water: 1000 ml
## Instructions
### Prep Work
* Cut the scallion into 3-4cm segments and gently flatten them with the back of a knife
* Cut the corn into small pieces
* Cut the carrot into chunky pieces
* Peel the ginger and slice it into thick pieces
* Chop the fresh pork ribs into small pieces
### Cooking Process
* Place the ribs in a pot with cold water, add the scallion, ginger, and cooking wine. Bring to a boil over high heat, skim off the foam, remove the ribs, and drain the water.
* Heat a pan with cool oil, add the thick slices of ginger and the ribs, and stir-fry until the ribs are slightly golden brown. Add the vinegar (which helps tenderize the meat) and continue stir-frying for one minute.
* Pour in the boiling water all at once. Do not add any more water after this point. Bring to a boil over high heat.
* Add the corn and black pepper powder, cover the pot, and simmer on low heat for 20 minutes. Then add the carrots, cover again, and continue simmering on low heat for another 40 minutes.
* Seasoning is simple: for the last three minutes before serving, add nothing except salt. Finally, garnish with a handful of chopped chives.
![Example Finished Dish](./玉米排骨汤.jpeg)
## Additional Notes
This dish is not difficult to make, uses simple ingredients, and is beginner-friendly. It is perfect for a large bowl on a cold day.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Sheng Cuan Meatball Soup
Sheng Cuan Meatball Soup is all about freshness, tenderness, and elasticity.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
### Meatball Meat Ingredients
* Pork from the front leg
* Salt
* Pepper
* Scallion, ginger, and Sichuan peppercorn water
* Egg white from one egg
* Potato starch
* Cooked soybean oil
### Soup Ingredients
* Wood ear mushrooms
* Daylily buds
* Green onions
* Soaked vermicelli noodles (placed at the bottom of the bowl)
* Salt
* Chicken bouillon powder
* Pepper
* Sesame oil
* Cilantro
## Measurements
Per serving:
* Salt amount = Pork weight (in jin) * 6 grams
* Pepper amount = Pork weight (in jin) * 2 grams
* Potato starch = Amount needed per person * 40 grams (this tutorial calculates for one person)
## Instructions
### Chopping the Meat
- Cut the meat, ensuring a 30% fat to 70% lean ratio
- Chop the meat with a knife, then pound it with the back of the knife to break down the sinew and loosen the texture
- Chop and pound again until it becomes minced meat. For the best taste, chop it by hand; machine-minced meat becomes too mushy
### Seasoning
- For every jin (500g) of meat, use 6 grams of salt and 1 gram of pepper
- Mix thoroughly by hand
- Add the scallion, ginger, and Sichuan peppercorn water in batches, stirring while adding. Knead by hand to ensure the meat absorbs the water completely. Use 80 grams of this water per jin of minced meat
- Add the egg white and continue stirring in one direction
- Add 40 grams of potato starch and mix well
- Add cooked soybean oil to maintain the tender, smooth, and elastic texture
### Poaching the Meatballs
- Bring a pot of water to a boil, then reduce to low heat so it is barely simmering
- Shape the meatballs by hand and drop them into the water
- Once all meatballs float to the surface, simmer on low heat for 1 minute
### Preparing the Soup
- Place the vermicelli noodles at the bottom of the bowl
- Add wood ear mushrooms, daylily buds, and green onions. Season the base with salt, pepper, and chicken bouillon powder
- Pour the hot soup and meatballs into the bowl
- Drizzle 3-5 drops of sesame oil
- Garnish with a small sprig of cilantro
## Additional Notes
Source: [Sheng Cuan Meatball Soup, all about freshness, tenderness, and elasticity. Master these meatball techniques for an authentic taste](https://www.bilibili.com/video/BV1Ga411C7zg?spm_id_from=333.1007.top_right_bar_window_history.content.click)
* Chili oil can be added according to personal preference.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Tomato Beef Egg Drop Soup Recipe
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Beef
- Tomato
- Egg
- Green onion, ginger, garlic
- Salt
- Pepper
## Calculations
- Beef: 150 g per person
- Tomato: 1 per person
- Egg: 1 per person
- Salt: 2 g per person
- Pepper: 0.5 g per person
Using the above conditions, calculate the proportion of raw materials to be used.
## Instructions
### Preparing the Ingredients
- Slice the beef into thin pieces
- Cut the tomato into small chunks
- Chop the green onion into scallions
- Slice the ginger into thin slices
- Mince the garlic into garlic paste
### Pre-treating the Beef
- Place the beef in a bowl
- Add salt and pepper, and marinate for 15-20 minutes
### Cooking the Soup
- Bring water to a boil
- Add ginger slices and beef slices, and cook until the beef changes color
- Add tomato chunks, and cook until the tomatoes soften
- Beat the egg and slowly pour it into the pot, stirring with chopsticks to form egg ribbons
- Season with salt and pepper
- Finally, add chopped scallions and serve
## Additional Notes
- You can add a little vinegar or sugar to taste to adjust the flavor
- If you prefer spicy food, you can add chili or chili sauce for seasoning
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Century Egg and Lean Meat Congee
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
* Drinking water
* Century egg (Songhua egg)
* Lean meat
* Rice
* Scallion
* Cilantro
* Lettuce
* Ginger
* Soy sauce
* Oyster sauce
* Salt
* Pepper
* Cooking oil
* Electric rice cooker
* Several small bowls
## Preparation
Wear disposable gloves when measuring and handling ingredients. It is recommended to wash raw vegetables in advance and set them aside.
* Drinking water: 1 liter
* Century eggs: 2
* Lean meat: 100g
* Rice: 150ml
* Scallion: 1 bunch
* Cilantro: 1 bunch
* Lettuce: 4 leaves
* Ginger: 1 thumb-sized piece
* Soy sauce: 5 ml
* Oyster sauce: 5 ml
* Salt: 2g
* Pepper: 1g
* Cooking oil: 10ml
## Instructions
### Main Ingredients
* Rice - Wash thoroughly - Place in the inner pot of the rice cooker - Add 1 liter of drinking water
* Lean meat - Wash thoroughly - Pat dry to remove excess moisture - Add 10ml cooking oil - Rub evenly to coat - Place in the inner pot of the rice cooker
* Century egg - Peel - Wash - Cut in half - Separate the white and yolk - Finely chop the white - Mash the yolk - Place in the inner pot of the rice cooker
* Ginger - Wash - Peel - Remove any withered, yellow, or black inedible parts - Slice into strips - Place in the inner pot of the rice cooker
### Garnishes
* Scallion - Wash - Remove roots - Remove any withered, yellow, or black inedible parts - Chop finely - Place in a small bowl for later use
* Cilantro - Wash - Remove roots - Remove any withered, yellow, or black inedible parts - Chop finely - Place in a small bowl for later use
* Lettuce - Wash - Remove roots - Remove any withered, yellow, or black inedible parts - Chop finely - Place in a small bowl for later use
### Sauce
* Soy sauce + Oyster sauce + Salt + Pepper - Mix well - Place in a small bowl for later use
### Cooking Process
* Main ingredients - Cook using the porridge setting on the electric rice cooker
* Garnishes - Once the main ingredients are cooked, blanch the lettuce separately in hot water, then open the lid and add the lettuce along with the other garnishes to the porridge. Stir well.
* Sauce - Once the main ingredients are cooked, open the lid and add the sauce along with the other garnishes to the porridge. Stir well.
## Additional Tips
* For breakfast preparation, you can prepare the main ingredients the night before. Use the keep-warm setting until the next morning, then add the garnishes and sauce.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Rice Porridge
Rice porridge is a delicious dish made primarily from rice and water, boiled over high heat and simmered until thick. It is suitable for people of all ages and offers health benefits such as strengthening the spleen, harmonizing the stomach, and clearing the lungs.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
* Rice
* Water
* Vegetable oil (optional)
## Calculations
* A typical serving for one person is 60ml–110ml of rice.
* The volume of water should be 9–12 times the volume of the rice.
* A standard bowl has a capacity of 500ml.
* The latest time T1 to switch from high heat: 1.5 minutes/500ml * water volume
* The earliest time Tr the porridge is ready to eat: 10 minutes/500ml * water volume
* Mass of oil Mo: raw rice volume / 10
* Chilling time Tc = raw rice volume /10 ml/minute.
Use the above conditions to calculate the proportions of raw materials for your plan.
## Instructions
* (Optional) Mix Mo ml of oil with the washed rice, *ensuring thorough mixing so that every grain is coated with a thin layer of oil*.
* (Optional) Chill the rice-oil mixture for time Tc.
* Add the rice and water to the pot.
* Turn on high heat and heat until time T1.
* Reduce the heat before time T1. **If you forget this step, the water may boil over and extinguish the flame, which is very dangerous!**
* Heat until time Tr. Turn off the heat at time Tr.
## Additional Information
If you follow this guide and encounter any issues or have suggestions for improvement, please submit an Issue or Pull request.

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# How to Make Seaweed and Egg Drop Soup
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
* Eggs
* Dried seaweed (laver)
* Scallions (green onions)
* Water
* Salt
* Oil
* Shrimp (optional, based on personal preference)
## Measurements
For 1 serving:
* 10g of dried seaweed (use more if you prefer a stronger seaweed flavor)
* 2 eggs
* 2g of salt
## Instructions
* Soak the dried seaweed in clean water for 15 minutes, then drain and set aside.
* Heat a pot, add 1.5 liters of water, 5ml of oil, and 2g of salt. Once the water boils, add the seaweed.
* After the seaweed has boiled for 3 minutes, slowly pour in the beaten eggs. Remove from heat after 30 seconds.
* Sprinkle with chopped scallions and simmer on low heat for 20 seconds.
* Turn off the heat. Just before serving, add a few drops of sesame oil. Some people also add a little dried shrimp for extra flavor.
## Additional Tips
* Once the water boils, reduce the heat and pour the beaten eggs around the center of the boiling water. To keep the egg ribbons tender, cover the pot with a lid, turn off the heat, let it sit for half a minute, then uncover.
* If you prefer a thicker consistency, add 2g of cornstarch.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Borscht
Borscht is a soup originating from Russian beet soup, which has been localized in Shanghai. It is relatively simple to prepare, and beginners can complete it in 2-3 hours.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Vegetable broth (parsley, carrot, onion trio)
- Beef broth (can be substituted with bouillon cubes)
- Beef (optional: beef brisket or beef tail)
- Tomato (tomato paste, canned tomatoes)
## Calculations
Per serving:
- Beef broth 500 mL
- Beef 250 g (optional: beef brisket or beef tail)
- Canned tomatoes 2 cans (can be substituted with fresh tomatoes, but flavor will be inferior)
- Tomato paste 5 g (enhances tomato flavor)
- Potatoes 400 g
- Onion 100 g
- Carrot 100 g
- Parsley 100 g
- Cabbage 200 g
- Smoked sausage 100 - 200 g
- Olive oil 5 mL (used for cooking vegetables; can be substituted with vegetable oil)
- Vegetable oil 5 mL (used for cooking beef; cannot be substituted with olive oil)
- Salt 18 g
- Black pepper 3 g
## Instructions
### Preparation
- Dice onion, carrot, and parsley into 1cm cubes
- Cut smoked sausage and potatoes into 2cm chunks
- Remove stems from cabbage and tear into 2cm pieces by hand
- Season beef with 3 g salt and 3 g black pepper, then marinate for 5 minutes
### Searing Process
- Heat a frying pan and add vegetable oil
- Sear the beef until the surface is **golden brown** (can be slightly rare inside, but do not burn). Remove and set aside.
### Cooking Process 1 (First Hour)
- Heat a soup pot, add olive oil, diced onion, diced carrot, and diced parsley
- Stir-fry until the **onion becomes translucent**, then add tomato paste and canned tomatoes
- Add beef and potato chunks, stir-fry evenly
- Add water to cover the ingredients, and simmer over medium heat for 1 hour
### Cooking Process 2 (Last Half Hour)
- Add diced cabbage and diced smoked sausage to the pot, stir well
- Simmer over medium heat for half an hour
- Remove the lid, add the remaining 15 g of salt, mix well, and serve
## Additional Notes
- Try to avoid substituting with fresh tomatoes; the combination of canned tomatoes and tomato paste provides better flavor
- Besides carrot, onion, parsley, and beef which are essential, the remaining ingredients can be freely adjusted
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Mutton Soup
![Mutton Offal Soup](./羊肉汤.jpg)
Mutton soup is simple and easy to prepare. It helps ward off the cold, nourishes the stomach, and promotes appetite and spleen function. It is rich in nutrients such as calcium, iron, and protein.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Mutton or mutton offal
- Cooking oil
- Cooking wine
- Green onion
- White pepper powder
- Table salt
- Cumin powder (optional)
- Cilantro (optional)
## Measurements
Per serving:
- Mutton 300g
- Cooking oil 10ml
- Cooking wine 20ml
- Green onion 50g
- Boiling water 1000ml
- White pepper powder 1g
- Table salt 5g
- Cumin powder 1g
- Cilantro 20g
## Instructions
- Cut the mutton into pieces 5cm long and 0.5cm wide.
- Cut the green onion into small sections.
- Place the mutton in a pot, add 1000ml of room-temperature water, cooking wine, and green onion.
- Bring to a boil for 2 minutes, then remove the mutton, rinse with room-temperature water, and drain.
- Heat a pan, add cooking oil, then add the mutton and stir-fry for 2 minutes until the surface is slightly browned.
- Add boiling water and set the heat to high.
- After 5 minutes, add white pepper powder and salt, and continue to boil for 5 minutes.
- After removing from heat, add cilantro and cumin powder, and mix well.
## Additional Tips
- When adding boiling water, ensure the heat is high to help the oil and broth blend better.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Laba Congee
> No matter where Laba congee is served, it naturally simmers through the year's sweet, sour, bitter, and spicy flavors. — Rosemary, "Laba Congee"
Laba congee, also known as Seven-Treasure Five-Flavor Congee, Buddha's Porridge, or Everyone's Meal, is a porridge made by simmering a variety of ingredients. It is rich in carbohydrates, phosphorus, magnesium, and various vitamins. It not only replenishes daily energy but also contains lotus seeds, which have a calming effect on the heart and mind, making it suitable for those under high work pressure. Excluding preparation time, it generally takes only 3 hours to complete.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Drinking water
- Rice
- Glutinous rice
- Peanuts
- Red beans
- Red dates (jujubes)
- Congee pot (regular pots may burn at the bottom; pressure cookers are recommended if available)
- Medium-sized glass bowl (or other medium-sized stainless steel containers)
- Several small bowls
### Optional Ingredients
Due to the diverse recipes for Laba congee, you can choose the following ingredients according to your personal taste preferences.
- Coix seed (Job's tears)
- Black rice
- Millet
- Lotus seeds
- Mung beans
- Soybeans
- Peas
- Red kidney beans
- Longan (dried longan fruit, pitted)
- Chestnuts
- Shelled walnuts
- Raisins
- Rock sugar (or white sugar, for seasoning)
## Measurements
For one serving (three small bowls), the quantities are as follows:
- Drinking water: 1 L
- Rice: 50 g
- Glutinous rice: 50 g
- Coix seed: 50 g
- Black rice: 50 g
- Millet: 50 g
- Lotus seeds: 25 g
- Mung beans: 25 g
- Red beans: 25 g
- Peanuts: 25 g
- Soybeans: 25 g
- Peas: 25 g
- Red dates: 25 g
- Longan: 25 g
- Chestnuts: 25 g
- Shelled walnuts: 25 g
- Raisins: 25 g
- Red kidney beans: 25 g
- Rock sugar: 10–25 g
The quantities of the above ingredients can be adjusted according to your taste preferences. For rice-based ingredients, it is not recommended to exceed 150 g, and for other beans, it is not recommended to exceed 50 g.
## Instructions
- Rinse the mung beans, red beans, peanuts, soybeans, peas, and kidney beans thoroughly in advance. Place them in a clean glass bowl and fill it with 3/4 of its capacity with drinking water. Soak overnight (or for at least 8 hours).
- Rinse the rice, glutinous rice, coix seeds, black rice, millet, and lotus seeds thoroughly in advance. Place them in a clean glass bowl and fill it with 3/4 of its capacity with drinking water. Soak for 3 hours.
- Drain the water from the glass bowl containing the mung beans, red beans, peanuts, soybeans, peas, and kidney beans prepared in step 1. Transfer the remaining ingredients into a porridge pot. Add 1 liter of drinking water (or enough to cover the ingredients by the width of a thumb). Bring to a boil over high heat, then cover the pot and simmer on low heat for 30 minutes.
- Drain the water from the glass bowl containing the rice, glutinous rice, coix seeds, black rice, millet, and lotus seeds prepared in step 2. Add the remaining ingredients to the porridge pot. Cover the pot and simmer on low heat for 60 minutes.
- Wash the red dates, longan, chestnuts, walnuts, raisins (slice the red dates into small pieces), and rock sugar. Add them to the pot, cover, and simmer on low heat for 60 minutes.
- Once the porridge reaches the desired consistency, turn off the heat, serve, and enjoy.
## Additional Notes
- When adding ingredients to the porridge pot, stir well to ensure even distribution. Keep an eye on the water level; if it drops below the ingredients, add water immediately.
- Control the heat carefully; do not use too high heat. Stir periodically. If using a regular pot, it is recommended to boil water first before adding ingredients. Stir until it boils again, then reduce to low heat to prevent the bottom from burning. If possible, it is recommended to use a pressure cooker or a dedicated porridge pot.
- References: [The Most Authentic Laba Porridge Recipe, Sweet and Soft Success in One Go! - Bilibili](https://www.bilibili.com/video/BV1Mt411H7by/?spm_id_from=333.1391.0.0&vd_source=2a1baf3b15cd0eb7f9396b4ad2708e44), [Laba Porridge (Porridge made with various ingredients on Laba Festival) - Baidu Baike](https://baike.baidu.com/item/腊八粥/27200)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Mushroom and Squab Stew
- Mushroom and Squab Stew: Fresh broth, tender meat, and rich in nutrients
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
* Squab
* Mushrooms
* Corn
* Ginger
* Cooking wine
* Table salt
* Clay pot or pressure cooker
## Quantities for 2 Servings
* Squab: 300 g
* Mushrooms: 100 g
* Corn: 200 g
* Ginger: 30 g
* Cooking wine: 15 ml
* Table salt: 10 g
## Instructions
* Rinse the squab thoroughly under cold water (pre-processed by the vendor).
* Place the cleaned squab in a pot with cold water. Add 15 ml of cooking wine and ginger. Bring to a boil, then remove the squab immediately to preserve its nutrients.
* Transfer the squab to a pressure cooker or clay pot. Add enough water to cover the squab. Add 20 g of ginger, 200 g of corn, and 100 g of mushrooms.
Note: Cook in a pressure cooker for 30 minutes. If using a clay pot, bring the water to a boil first, then reduce to low heat and simmer for 40–60 minutes.
* Once cooked, serve in a bowl and season with 3–5 g of salt.
![Example Dish](./菌菇炖乳鸽.jpg)
## Additional Information
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Tomato and Egg Soup
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Tomatoes
- Eggs
- Sesame oil
- MSG (optional)
- Salt
- Green onions, ginger, garlic
## Ingredients
- 1 tomato
- 1–2 eggs (adjust to taste; use 2 if you prefer more egg, or 1 for a standard portion)
- 2 drops of sesame oil
- 5 grams of MSG (optional)
- 15 grams of salt
- 15 grams of green onions, ginger, and garlic combined
## Instructions
1. Wash the tomato and cut it into chunks.
2. Finely chop the green onions, ginger, and garlic.
3. Crack the eggs into a bowl and whisk thoroughly with chopsticks (or an egg beater).
4. Heat a pan and add 15 ml of oil. When you see a wisp of smoke rising from the oil, add the chopped green onions, ginger, and garlic, and stir-fry for 30 seconds.
5. Add the tomato chunks and stir-fry for 1 minute.
6. Pour in water until the liquid level is approximately 1.2 times the height of the ingredients in the pot, and add the salt.
7. Once the soup comes to a boil, slowly pour in the beaten eggs while stirring with chopsticks to create egg ribbons. Add the MSG and sesame oil.
8. Wait for 30 seconds, then turn off the heat and serve.
## Additional Notes
MSG is optional.
If you encounter any issues or have suggestions for improving this guide while following these steps, please submit an Issue or Pull Request.

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# How to Make Enoki Mushroom Soup
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Enoki mushrooms
- Eggs (optional)
## Measurements
Per serving:
- Enoki mushrooms: 400-500 grams (one standard bag from the market is sufficient)
- Salt: 15 grams
- MSG: 5 grams
## Instructions
1. Separate the enoki mushrooms by hand as much as possible to avoid them getting stuck in your teeth. Wash and set aside.
2. Cut the enoki mushrooms into segments using a kitchen or fruit knife. You can adjust the length according to your preference, but keep it under 5 cm.
3. Place the enoki mushrooms in a pot and add enough water to cover them by about 1.1 times their height. Bring to a boil and **wait for 3 minutes**.
4. Add MSG and salt, then stir.
5. Continue heating for about 30 seconds, then turn off the heat and plate.
## Additional Tips
- If you prefer adding eggs to the soup, pour in beaten egg mixture after the water boils in step 3.
- After plating, you can add 3-4 drops of sesame oil (or perilla oil) for extra aroma.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Silver Ear Mushroom and Lotus Seed Porridge
![Silver Ear Mushroom and Lotus Seed Porridge](./银耳莲子粥.png)
Silver Ear Mushroom and Lotus Seed Porridge is a highly nutritious dish. It has a sweet flavor and is known for its benefits in nourishing the heart and calming the mind.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Silver Ear Mushroom (Tremella)
- Lotus Seeds (without hearts)
- Red Dates (Jujubes)
- Goji Berries (optional)
- Rock Sugar
## Measurements
For 1 serving:
- Silver Ear Mushroom: 60g
- Lotus Seeds (without hearts): 20g
- Red Dates: 6g
- Goji Berries: 5-6g
- Rock Sugar: 10-20g
## Instructions
- Soak the Silver Ear Mushroom and Lotus Seeds in clean water for 2 hours. Soak the Red Dates for 10-20 minutes. Wash the Goji Berries and set aside.
- Pour 600ml of water into a pot and bring it to a boil. Then add the Silver Ear Mushroom, Lotus Seeds, and Red Dates in that order.
- Once the water boils again, cover the pot and reduce the heat to medium. Continue simmering.
- After simmering for about 1 hour, add 5-10g of Rock Sugar and 5-6g of Goji Berries. Reduce the heat to low and continue simmering.
- Simmer on low heat for another 30 minutes. The Silver Ear Mushroom should begin to become thick and viscous.
- Add another 5-10g of Rock Sugar and stir with a spoon for 5-10 minutes.
- Turn off the heat and serve with a spoon.
## Additional Tips
- When the Silver Ear Mushroom becomes viscous, stir it promptly with a spoon to prevent it from sticking to the bottom of the pot.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Recipe for Tangerine Peel Pork Rib Soup
In addition to braising or stewing, fresh pork ribs can also be used to make soup. When paired with Guangdong tangerine peel, the resulting broth is highly nourishing, offering health benefits for the spleen, stomach, lungs, and throat. It is an essential recipe for those who stay up late.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
* Pork ribs
* Tangerine peel (Chenpi)
* American ginseng
* Dendrobium
* Polygonatum odoratum (Yuzhu)
* Ophiopogon japonicus (Maidong)
* Soup pot
* Salt
## Measurements
Per serving:
* Pork ribs: 4-5 pieces (pork bones can be used as a substitute)
* Tangerine peel (preferably aged 8-20 years): 1 segment is sufficient (typically, one piece of peel consists of 3 segments)
* American ginseng (also known as花旗参): 9 slices
* Dendrobium: 6 pieces
* Polygonatum odoratum (Yuzhu): 5 slices
* Ophiopogon japonicus (Maidong): 7 pieces
* Soup pot: 1 per serving
* Salt: 5g
## Instructions
### Preparation
* Blanch the pork ribs in hot water to remove blood and impurities.
* Rinse the tangerine peel, Ophiopogon japonicus, Polygonatum odoratum, Dendrobium, and American ginseng thoroughly.
* Clean the soup pot.
### Cooking
* Open the soup pot and place the pork ribs at the bottom. Then, add the tangerine peel, Ophiopogon japonicus, Polygonatum odoratum, Dendrobium, and American ginseng in order.
* Add hot water to the soup pot, but do not fill it to the brim.
* Place the pot in a steamer or stewing container and cook for 1.5 hours.
* Add salt and serve while hot.
## Additional Notes
The soup pot will be very hot; handle with care to avoid burns or dropping it.
Cantonese slow-cooked soups emphasize quality ingredients and precise heat control. As long as you prepare the ingredients correctly and stew for the required duration, you will achieve excellent results!
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Recipe for Tangerine Peel Pork Rib Soup
In addition to braising or stewing, fresh pork ribs can be used to make soup. When paired with aged tangerine peel (Chenpi), the resulting broth is highly nourishing, offering benefits for the spleen, stomach, lungs, and throat. It is a must-have for those who stay up late.
![Tangerine Peel Pork Rib Soup](./陈皮排骨汤.jpg)
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
* Pork ribs
* Aged tangerine peel (Chenpi)
* American ginseng
* Dendrobium
* Polygonatum odoratum (Yuzhu)
* Ophiopogon japonicus (Maidong)
* Soup pot
* Salt
## Measurements
Per serving:
* Pork ribs: 4-5 pieces (pork bones can be used as a substitute)
* Aged tangerine peel (preferably aged 8-20 years): Typically, one piece consists of 3 segments; use 1 segment
* American ginseng (also known as Huashen): 9 slices
* Dendrobium: 6 pieces
* Polygonatum odoratum: 5 slices
* Ophiopogon japonicus: 7 pieces
* Soup pot: Sized for 1 serving
* Salt: 5g
## Instructions
### Preparation
* Blanch the pork ribs in hot water to remove blood impurities.
* Rinse the aged tangerine peel, Ophiopogon japonicus, Polygonatum odoratum, Dendrobium, and American ginseng clean.
* Clean the soup pot.
### Cooking
* Open the soup pot, place the pork ribs at the bottom, and then layer the aged tangerine peel, Ophiopogon japonicus, Polygonatum odoratum, Dendrobium, and American ginseng on top.
* Add hot water to the soup pot; do not fill it completely.
* Place the soup pot in a steamer or cooker and simmer for 1.5 hours.
* Add salt and serve while hot.
## Additional Notes
The soup pot becomes very hot; handle with care to avoid burns or dropping it.
Cantonese slow-cooked soups emphasize quality ingredients and precise heat control. As long as you prepare the ingredients properly and simmer for the required duration, you will achieve excellent results!
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Cucumber and Century Egg Soup
Cucumber and century egg soup is a quick and easy homemade dish, with a light flavor and a hint of roasted aroma. It's comforting for both the heart and stomach without being greasy. Even beginners in the kitchen can make it with ease!
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Cucumber
- Century egg
- Garlic
- Green onion
- Cooking oil (pork fat is recommended)
- Salt
- Chicken bouillon powder (optional)
## Calculation
Before each preparation, decide how many servings you want to make. One serving is enough for 2 people.
Per serving:
- 1 cucumber
- 2 century eggs
- 2 cloves of garlic
- Green onion
- 10-15 g of cooking oil
- 2-3 g of salt
- 0.5-1 g of chicken bouillon powder
- 400-500 ml of water
## Instructions
- Wash the cucumber and slice it into thin pieces about 0.5-1.2 mm thick.
- Wash the green onion and mince it. Use the flat side of a knife to crush the garlic cloves, then peel and cut them in half.
- Peel the century eggs and cut each into 6-8 pieces. Pour oil into a pot and add the sliced century eggs and garlic.
- Stir-fry over low heat until the century eggs and garlic turn slightly golden on the surface. Add water, then increase the heat to bring to a boil.
- Add the cucumber slices. Once the water boils again, immediately turn off the heat and add salt and chicken bouillon powder for seasoning before serving.
- Pour into bowls and garnish with chopped green onions.
## Additional Tips
- You can choose whether or not to peel the cucumber based on your preference.
- Thin cucumber slices can be made using a peeler.
- Lightly coat the knife with sesame oil when cutting century eggs to prevent sticking.
- Reference: [【Cucumber and Century Egg Soup Step-by-Step Guide】Spring is Here__Xiachufang](https://www.xiachufang.com/recipe/103991291/)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.