1. Wash baby cabbage, shiitake mushrooms, rapeseed and set aside for use.
2. Baby Cai Shunchang uses a knife to divide it into two, and then into four. Remove the roots and old roots for later use.
3. Cut shiitake mushrooms, carrots, and rapeseed into small pieces.
4. Slice the garlic and cut the shallots into sections.
5. Ignite the wok and heat it with the bottom oil, add the garlic slices, and the green onions until fragrant.
6. Stir-fry mushroom slices, carrot slices, and rapeseed for a very fresh flavor and fragrance.
7. Add the broth or hot water to a boil.
8. Put the baby vegetables in neatly so that the soup just floods. Add the pine flower egg cubes, add salt, monosodium glutamate, chicken essence, pepper, and cook for 3-5 minutes.
9. Drizzle sesame oil and sprinkle chopped green onion.
10. Put it out of the pot and serve it on the plate.
Tips:Without baby cabbage, cabbage heart is fine.
The ingredients inside can be adjusted according to personal preference.
