Stew
by BAE
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Bottom soup: Pour 2 liters of water into the pot, soak the kombu in the water for 5-10 minutes, then put the radishes, onions and green onions in the pot and bring to a boil. When the water is boiled, turn to low heat and cook for 10 minutes. Season with salt, pepper and beef powder.
2. Wash all the vegetables, cut chrysanthemum chrysanthemum and oil lettuce into 10cm pieces; cut potatoes (thin as much as possible, easy to cook) and tofu into slices; tear Chinese cabbage into slices by hand; cut kelp into pieces; remove the roots of Flammulina velutipes. In addition to the crystal powder, place the other ingredients neatly in the pot, sprinkle some sliced green onions, and pour into the bottom soup.
3. After the high heat is boiled, add the crystal powder, turn to medium heat and cook for 10-15 minutes.
