Everyday home cooking - mushroom cabbage soup

Ingredients: 500 grams of green vegetables, 200 grams of fresh mushrooms.

Seasoning: 5 grams of green onion, 4 grams of refined salt, 2 grams of monosodium glutamate, 1 gram of pepper, 30 grams of refined oil, fresh soup to taste.

Preparation method

1. Wash the green vegetables, remove the old leaves and leave the hearts of the vegetables to cut into sections; fresh mushrooms are washed and cut into slices, set aside.

2: Heat the wok on high heat, pour the refined oil to 60% heat, add the green onion frying pan, then pour in the mushroom slices and stir-fry until the color changes, the water comes out, add the salt and fresh soup to boil, add the dish heart to cook for a while, add MSG and pepper to the pot and put it in the soup bowl.

Features & Descriptions

This soup is made with Zhejiang flavor. The color is turquoise and pleasant, the soup is pure and fresh, the vegetable heart is soft and sticky, and the mouth is slightly spicy.

Fresh mushrooms should not be stir-fried in an iron pot, there will be a chemical reaction that will cause the mushrooms and soup to turn black;

If you do not use the fresh soup to cook, you can add an appropriate amount of minced meat and mushrooms and stir-fry to increase the freshness of the soup.