The yam hibiscus soup shared with you today can solve this problem. Dense yam with fragrant carrots, an egg, sprinkle a handful of chopped greens before coming out of the pot, feel the different ingredients intertwined in the mouth, take a bite, and instantly fall in love with the taste!
By Hi Good Morning Gourmet
<h2>Royalties</h2>
Salt 1 g
1 egg
Oyster sauce 3 g
20 g of greens
Shiitake mushrooms 10 g
Yam 50 g
Carrots 20 g
<h2>Practice steps</h2>
1: Cut the carrots and shiitake mushrooms into small cubes and chop the green vegetables.
2: Cut the yam into small pieces and chop.
3: Brush the milk pot with bottom oil, pour in the diced shiitake mushrooms and diced carrots after the pan is hot, stir-fry slightly, and then pour in 500 grams of water.
4: Pour in the chopped yam and cook for 5 minutes on high heat. »Remember to skim off the foam.«
5: Bring to a boil and drizzle with egg mixture and pour in salt and oyster sauce.
6: Finally, pour in the chopped greens, stir a little, cook for another 3 minutes, you can get out of the pot!
7. Done
<h2>Tips</h2>
● Remember to wear gloves before handling yam, otherwise it is easy to cause allergies. ● The greens in the hibiscus soup can be replaced with green vegetables that are easier to cook soft, but cabbage cannot be used, and cabbage is not easy to cook soft, which has an impact on the taste of the soup. ●The order in which the ingredients are placed is from difficult to easy to cook, and if the mothers change the ingredients inside, they should also put them in an orderly manner. ●Regarding preservation, this bowl of hibiscus soup is recommended to be made fresh and drunk, and it will affect the taste after it is cold
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