Pickled Vegetables and Leishan Rice Cake Soup
by Flower fish
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Ingredients: Lei bamboo shoots, pickled vegetables (washed and chopped), rice cake slices
2. Peel the bamboo shoots, cut off the old roots, and clean them.
3. Cut into slices on the chopping board.
4. Afterwards, lower the cut bamboo shoots into a pot of water and blanch for 5 minutes.
5. Pour the oil in the pot to heat, add the blanched bamboo shoots and the sliced pickled vegetables and stir fry.
6. Then, add an appropriate amount of water to a boil.
7. Then, stir in the rice cake slices and bring to a boil.
8. Finally, add the right amount of salt.
9. Add the right amount of MSG.
10. Stir the seasoning well and serve.
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