1. Ingredients: seafood mushrooms, baby cabbage, preserved eggs, vermicelli (already blanched), green onions, garlic.
2. Tear the seafood mushrooms into strips, peel the preserved eggs and put them in the freezer of the refrigerator. All four baby vegetables, chopped green onions, and minced garlic.
3. Boil water in the pot, blanch the baby cabbage with hot water for about 5 minutes, and remove it when the baby cabbage is soft.
4. Put it on the plate.
5. Take the preserved eggs out of the refrigerator and cut them into small pieces with a faster knife.
6. Pour cooking oil into the pot, add chopped green onion and garlic and stir fry until fragrant.
7. Add the preserved eggs and stir fry, do not use too much force, so as not to break the preserved eggs.
8. Add seafood mushrooms and stir fry.
9. Add water, add vermicelli, bring to a boil on high heat, simmer for a while, simmer the taste of seafood mushrooms and preserved eggs, add light soy sauce and appropriate amount of salt.
10. Prepare a little water starch.
11. Pour water starch into the pot. When the soup thickens, turn off the heat and pour it into the dish containing baby vegetables.
12. The finished product can be decorated with small red peppers.
Tips:The seasoning does not need too much, the outstanding is the fresh fragrance of seafood mushrooms and preserved eggs. Baby food should be blanched until soft, so that it tastes good.
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