[Assorted vegetable soup]_Assorted vegetable soup_How to make_How to make
The assorted vegetable soup first needs to prepare a variety of vegetables when working, and don’t forget to add some pork or beef at this time. If you don’t like it, you can add small fishDry, each method of this soup is different in ingredients before making it. The specific ingredients can be selected according to everyone’s vegetable preferences.
150g of vegetables, 50g of pumpkins, 30g of cucumbers, 30g of loofah, 10g of fresh mushrooms, 2 dried peppers, 2 small peppers, 10 red onions, 5g dried small fish, 550cc broth, 2g white pepper, shrimp sauce2 teaspoons, 1 teaspoon of soy sauce, 1 teaspoon of sugar
Wash the material for later use.
Cut the cabbage, (cut pumpkin, cucumber, loofah into long pieces).
Red shallots, dried small fish, dried chili fry at 150 ℃ oil temperature for later use.
Add red shallots, dried small fish, dried chili, shrimp sauce, stir-fry, add broth, and cook for about 12 minutes to serve.
Ingredients: 150 grams of cabbage, 50 grams of onion (white skin), 100 grams of carrot, 50 grams of celery, 100 grams of potatoes (yellow skin), 100 grams of tomato, accessories: 50 grams of fried noodles, 30 grams of cream, seasoning: white8 grams of peeled garlic, 8 grams of shallots, 20 grams of butter, 2 grams of fragrant leaves, 5 grams of chili (red, pointed, dried), 1 gram of pepper, 5 grams of salt, 1 gram of MSG.
Wash the onions and carrots and cut into petals; 2.
2. Wash and cut celery into sections;
3. Peel potatoes and cut into triangles with cabbage; 4.
4. Cut garlic cloves into hibiscus;
Tomatoes (tomatoes) add a little hot water, peel and cut into pieces;
Put the pot on the hot fire, pour the cooked butter, add the dried red pepper, peppercorns, fragrant leaves, onion petals, carrot pieces after the hot fire boil; 7.
Add the fried noodles, chicken broth (100g) when it is ready to simmer until it is ripe, and put in cabbage pieces, potato pieces, celery pieces, spring onions, garlic and tomato pieces; 8.
After boiling over high heat, switch to low heat, simmer the vegetables, add salt and monosodium glutamate, mix well, put in a soup plate, and drizzle with cream.