Zhuang Qingshan: When The Delicious Vegetarian Soup Meets The Golden Richness
1.
Shred carrots
2.
Shred baby cabbage
3.
Shredded shiitake mushrooms
4.
Tear the oyster mushrooms into strips
5.
Shanghai green pick the cabbage heart, repair it with a knife
6.
Flour into a batter
7.
Put the right amount of oil in the pot
8.
Pour shiitake mushrooms and stir fry until fragrant
9.
Then add the carrots and stir fry together
10.
Finally put oyster mushrooms and baby vegetables
11.
Finally put oyster mushrooms and baby vegetables
12.
Stir-fry until soft and fragrant and add light soy sauce
13.
Pour boiling water
14.
Sprinkle pepper
15.
Cover the pot and cook for 5 minutes
16.
In the gap of the soup, beat the steamed pumpkin into pumpkin puree
17.
Drain the boiled vegetarian stock to remove impurities
18.
Take soup
19.
A few drops of soaked vegetarian shark fin soy sauce
20.
Pour some stock
21.
Put it in the steaming cabinet and steam for ten minutes, soak and steam until delicious
22.
Take the stock and pour it into the pot
23.
Pour pumpkin puree
24.
Stir well
25.
Then make the batter
26.
Make pumpkin soup
27.
Then filter with a fine drain
28.
Scoop the strained pumpkin soup into a bowl
29.
Put the simmered vegetarian shark fin on top to decorate
30.
Just add the blanched Shanghai greens and wolfberry
31.
Just add the blanched Shanghai greens and wolfberry
Tips:
1. Choose old pumpkins for pumpkins, one is that they taste good and the other is that they are more golden in color.
2. The cooked pumpkin soup does not need to be filtered if there are no obvious particles.
3. If you can't purchase vegetarian shark fin, you can use high-quality vermicelli instead.
4. Use coriander, chili sauce, light soy sauce, and sesame oil to make a mixed dish with the remaining ingredients in the soup. ---Zhuang Qingshan Suxin Jujing
