番茄 5个、葱白 4段、姜 4片、 蒜 4瓣、番茄酱  60克、糖 30克、 盐 30克、清水 1000毫升、 油 30毫升

5 tomatoes, 4 scallion stalks, 4 slices of ginger, 4 cloves of garlic, 60g ketchup, 30g sugar, 1000ml water, 30ml oil

1.    西红柿洗净切块。

2.    锅烧热加入油、大葱葱白、姜片、大蒜小火煸香。

3.    加入番茄块，翻炒，加入番茄酱、糖、盐中小火翻炒至所有调料味道融合。

 4.    加入清水，烧开，放入想要的食材煮熟就可以享用。

1. Wash and dice the tomatoes.

2. Add oil to pan and heat. Then add in the scallions, ginger, garlic and stir-fry. 

3. Add in the tomatoes, ketchup, sugar, and salt. Cook until mixed evenly. 

4. Add in water and bring to a boil. Then add in whatever veggies/seasonings you would like and enjoy!

红油豆豉100克 (没豆豉就用红油辣椒和郫县豆瓣混合来代替)、 生姜50克、花椒5克、八角4克、干小米辣20克、丁子香10颗 另外汤汁：冰糖30克、黄酒（或料酒）100克、盐10克，香菇， 海带

100g chili oil bean paste (or mix bean paste (doubanjiang) with chili oil to sub), 50g fresh ginger, 5g Sichuan peppercorn, 4g star anise, 20g dried small red peppers, 10 granules clove 
Additional soup ingredients: 30g rock sugar, yellow rice wine 黄酒 (or 料酒 rice wine), 10g salt, mushrooms, kelp

1. 冷锅冷油时，把花椒、八角、丁香放下去。

2. 炒热，小火继续炒。

3. 炒直到花椒变为深褐色，把它们滤起来。

4. 把辣椒放下去，炒到酥脆。

5. 把红油豆豉和生姜块放下去，继续炒5分钟。

6. 把汤汁放下去，再放汤汁同等体积的水。

7. 烧开后，熬15分钟就熬好了。

另外一半放火锅里，再加适量的水，把香菇和海带放下去，开火继续熬就好了。

1. Add peppercorns, star anise, and clove to oil in a pan before heating.

2. Add heat and pan fry, then reduce the heat and continue to cook to infuse oil with the flavor of the seasonings.

3. Cook until peppercorns become dark brownish in color, then strain everything from the oil, leaving oil behind in the pan.

4. Add the dried peppers to the oil and cook until crisp (not burnt).

5. Add the chili oil bean paste, and fresh garlic. Cook for 5 minutes.

6. Add in your soup base, then add the same amount of water.

7. Bring the soup to a boil, and let it stew for 15 minutes.

You can add the additional soup ingredients into the pot along with mushrooms and kelp to add more flavor. After adding in additional ingredients bring the soup to a boil, and let it stew until you are satisfied with the taste.

西洋参25克、枸杞25克、红枣10粒（去核）、生姜片2片

25g American ginseng, 25g goji, 10 pitted jujube dates, 2 slices fresh ginger

以1320ml水用小火熬煮至剩880ml，去药渣当作火锅之汤底用。

Boil everything in about 1320ml of water until it reduces to about 2/3 or 880 ml. Strain the liquid and use as a soup base.

当归10克，熟地15克，川芎10克，白芍15克，党参15克，黄芪15克，红枣5粒 (去核)，生姜片2片。

10g Dang Gui (Chinese Angelica), 15g Shu Di Huang (Radix Rehmanniae Preparata), 10g Chuan Xiong (Rhizoma Chuanxiong), 15g Bai Shao (Radix Paeoniae Alba), 15g Dang Shen (Radix Codonopsis), 15g Huang Qi (Radix Astragali), 5 pitted red jujube dates , 2 slices of ginger

以1320ml水用小火熬煮至剩880ml，去药渣当作火锅之汤底用。

Boil everything in about 1320ml of water until it reduces to about 2/3 or 880 ml. Strain the liquid and use as a soup base.

黄豆牙、胡萝卜、芹菜、香菇

Soybean sprouts, carrots, celery, mushrooms

1. 先将胡萝卜去皮洗净切块，芹菜洗净切小段，香菇洗净泡软备用。

2. 在锅中倒入全部材料加水煮开，改小火继续煮，熬至味道浓厚。

3. 待凉过滤，留下汤汁即可。

1. Peel and chop carrots, wash celery and cut into strips, wash mushrooms and soak in water until soft.

2. Put all ingredients into a pot with water and bring to a boil. Reduce heat and continue to let cook until fragrant.

3. Let cool and use the strained liquid as your soup base.

香菇

Mushrooms

1. 香菇洗净倒入锅中，加水大火煮开后改小火煮1小时

2. 待凉过滤，留下汤汁即可（加入适量蚕豆味道更淳厚）

1. Wash mushrooms and add to a pot of water. Bring to a boil and let simmer for about 1 hour.

2. After the water has cooled, use the strained liquid as your soup base. (You can add broad beans for a stronger flavor.)

大豆芽菜1.5斤, 红枣（去核）10粒, 芹菜（切段）2两,冬菇2两,胡萝卜（切件）1小段、清水12杯,姜2片,盐适量

750g Soybean sprouts, 10 pitted jujube dates, 2 stalks of celery (sliced into sections),  2 mushrooms, 1 section sliced carrot, 12 cups water, 2 slices of ginger, salt to taste.

1. 大豆芽菜摘去根部，洗净沥干。

2. 浸软冬菇。略剪去较硬部分，洗净，沥干水分。

3. 烧热约1又1/2汤匙油，爆香姜片，加入大豆芽菜炒透，4. 加入清水及上述个项配料，煮滚，改用文火熬成浓汤，留下汤汁即可。

1. Remove stalks from the sprouts, wash and drain.

2. Soak mushrooms until soft, remove the stems, wash and dry.

3. Heat up 1 1/2 tablespoon of oil, add ginger, and the bean sprouts until heated through.

4. Add water and all of the remaining ingredients. Bring to a boil and then reduce the heat to let simmer. Use the strained liquid as your soup base.

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