Vegetable Chowder

Name: Vegetable Chowder
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Red pepper; 1/2 green pepper; 5 pieces Milk cabbage; 1/2 tofu; 3 pcs Mushroom; Small half pumpkin; 1 tablespoon Chicken Essence; 1 tablespoon Sugar; 1 tablespoon salt; 1/2 a spoon Vinegar; 3 tablespoons starch

by Guangxi Tianci Health Club

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

My little kid is now over 2 years old, but he is picky about eating, eating only meat instead of vegetarian dishes. I was afraid that he would have enough nutrition, so I checked the secret recipe on the Internet, and got a "superior" advice a day, so I followed along, but I added more pumpkin. It's sour and sweet when you eat it. Someone stretched out their hands before they even started to eat.

Vegetable Chowder

1. Clean all materials

2. Cut the material into small cubes of 1 cm to 1.5 cm in size. The mushrooms can be left uncut (for decoration and seasoning)

3. Set up a frying pan and saute the mushrooms slightly

4. Then put the pumpkin, red pepper, and green pepper into the pot and stir-fry to get rid of the smelly green smell.

5. Put in boiling water (the broth is best), then add tofu and milk cabbage

6. Blend the starch with cold water. About 3 scoops are good.

7. After the ingredients are fully cooked (don't cook it too long, it's okay if the pumpkin is cooked and not rotten), add salt, sugar, chicken essence, and a little vinegar. Stir-fry evenly, then add starch water. Collect the juice and start the pot.