White Kidney Bean and Green Vegetable Keel Soup
by Flower fish
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Ingredients: keel (washed and blanched), white kidney beans (soaked and washed), green vegetables (washed)
2. Put the blanched keel and white kidney beans into the pressure cooker and add some clean water.
3. Add the right amount of cooking wine.
4. Then, close the lid and cook for 20 minutes on medium-low heat, then turn off the heat.
5. Open the lid after simmering until exhausted.
6. Then, add the washed vegetables, stir and boil until the vegetables are dead.
7. Finally, add the right amount of salt.
8. Add the right amount of MSG.
9. Stir the seasoning well and serve.
