1. Put the corn in clean water, boil it on a high fire, and simmer for 40 minutes on a low fire.
2. Cut the beef cabbage in half, then cut it in half, cut off the bottom hard stalk and cut into large pieces (borrow the shredded photo), wash and set aside.
3. Cut off the bottom section of the enoki mushroom, pick it into a small house, wash and set aside; remove the skin and roots of the green onions, wash and cut diagonally; after washing the carrots, peel and remove the roots, and cut into pieces with a hob; forgot to take pictures and borrow Take a picture of making curry.
4. After the corn is cooked, take it out (you can eat it directly); turn on high heat, and boil the carrots in the corn soup until soft.
5. Then add green onions, white onions and enoki mushrooms.
6. Add the beef cabbage later.
7. When the vegetables start to soften, add salt and monosodium glutamate to taste; turn off the heat when it tastes good.
8. Just use the plate of curry and rice to drink the soup 😛.
