Vegetable Soup

Name: Vegetable Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some potato; Some corn; Some carrot; Some Cordyceps flower; Some onion; Some Dried soybeans; Some salt; Some Sugar

by Liaonan Crab

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Vegetable Soup——Long and delicate aftertaste, no big bones or spare ribs are needed. Many soups seem to be impossible to make. You can use lamb chops instead, but it always feels like that’s not the case. Haha, just use vegetarian vegetables. Think of a way to make soup.
This time, the vegetable soup has one more step before boiling. The vegetables are first baked on a low heat, and then the soup is cooked in a pot. The taste is great. "

Ingredients

Some Potato
Some Corn
Some Carrot
Some Cordyceps Flower
Some Onion
Some Dried Soybeans
Some Salt
Some Sugar

Vegetable Soup

1. Material drawing.

2. Wash the cordyceps flowers, wash other vegetables and change them into larger pieces.

3. After the pan is heated, turn to a low heat, add other vegetables except Cordyceps flowers, and fry the vegetables softly. You can also use the oven to roast the vegetables in this step.

4. Add water to the hot pot, pour the processed vegetables, add cordyceps flowers, and bring to a boil.

5. Turn to low heat and cook for 40 minutes.

6. After boiling, add salt and a little sugar to taste

Tips:
1. Vegetables can be exchanged. Celery, soybean sprouts, pumpkin, etc. are all acceptable.

2. The processing method of vegetables can be changed to roasting in the oven. When frying in a pan, pay attention to using a low fire, dry fry without adding oil, and use the softness as the degree of frying.

3. Add a little salt and a little sugar to the soup.