Green Vegetable and Mushroom Soup

Name: Green Vegetable and Mushroom Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g vegetables; 120g Shiitake Mushrooms; 50g Pork (lean); 1 Shallots; 10g ginger; Some Cooking oil; 1 teaspoon salt; 1 teaspoon Sugar; 1 teaspoon Oyster sauce

by Jackey cat

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This is a simple and quick fresh soup, all made from fresh ingredients. It is light and light. The lean meat that is the protagonist of the week has become a supporting role today, because there has never been chicken essence or MSG at home, at most I will use a little oyster sauce. The role of lean meat here is to improve the freshness, so that this vegetarian soup has a meaty taste, but it can be vegetarian, the taste is light and delicious, and it is very suitable for the current autumn dryness. Climate, friends who like it, come here.

Ingredients

250g Vegetables
120g Shiitake Mushrooms
50g Pork (lean)
1 Shallots
10g Ginger
Some Cooking Oil
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Oyster Sauce

Green Vegetable and Mushroom Soup

1. Heat the pan, add oil, stir-fry the chives and ginger

Green Vegetable and Mushroom Soup recipe

2. Pour the greens into the pot and stir fry until broken

3. Steep in boiling water or clear soup

4. Add fresh shiitake mushrooms

5. After boiled in the pot, add some salt to taste, and a little sugar to make it fresh

6. I also need some oyster sauce to enhance the flavor

7. Finally, put the lean meat slices that have been marinated with salt, sugar, light soy sauce, cornstarch and pepper into the pot

8. Bring to a boil, ready to cook

Tips:
1. Stir-fry the greens in advance to remove the grassy smell, and there is a little more wok gas;
2. Lean meat plays a role in improving freshness. If you want a vegetarian soup, you don't need to put it;
3. This kind of soup is fast-handed soup and should not be boiled for a long time, otherwise it is easy to lose nutrients;
4. Put the lean meat at the end, don't stir it too much after putting it in the pot, gently press it into the soup, it will be easy to mature, this kind of meat is just mature, the most tender.