Umami Vegetable Porridge
1.
Add dried sesame leaves, fungus, and kelp to warm water and soak in sequence
2.
Wash the green onion, ginger, coriander, and small garlic sprouts and set aside
3.
Wash the soaked dried vegetables and chop them for later use
4.
Chopped green onion ginger, garlic sprouts, and coriander for later use
5.
Add a little cooking oil to the pot, heat the oil to 50% hot, add green onion and ginger and stir fry until fragrant
6.
Add the chopped dried vegetables to the pot and stir fry in turn, add salt, meat flavor king, thirteen incense, taste extremely fresh and continue to stir fry
7.
Add proper amount of broth to the pot, or you can add boiled water, cover the pot and wait for the water to boil
8.
Add an appropriate amount of purified water to the bowl, add flour and make a paste for later use, not too thick
9.
When the water boils, slowly add the adjusted batter to the pot, stirring slowly with a spoon to prevent the bottom of the pot from sticking
10.
Bring to the boil, pour the egg mixture, add a little dried shrimp and stir evenly
11.
Finally add the chopped garlic sprouts and coriander
12.
Pour in sesame oil and season with a little vinegar, you can add spiciness according to your own taste
Tips:
When adding the batter, use a soup spoon to keep stirring to prevent the bottom of the pot from mashing (⊙o⊙)
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