Chinese cabbage

600 grams

condiments

oil

Proper amount

salt

Proper amount

cut

100g

Lettuce with loose leaves

200 grams

mushroom

300 grams

tomato

100g

verdant

5g

energy

3g

tofu

300 grams

anise

one half

Tofu slices

200 grams

lotus root

200 grams

Giant algae

200 grams

Cauliflower

200 grams

a kind of bamboo

200 grams

step

1. Cut the onion, pat the ginger and put the fennel aside.

2. Cut Chinese cabbage, thousand slices, tofu and kelp into sections for later use.

3. Wash mushrooms and oil wheat vegetables and cut them into pieces for later use.

4. Shred lotus root and broccoli for later use.

5. Cut Chinese cabbage, tofu and kelp into thousands of pieces for later use.

6. Wash the homemade sweet potato vermicelli for later use.

7. Wash tomatoes for later use

8. Adjust the inclination angle for later use

9. add water to the pot and add ribs.

10. Add onion, ginger and fennel.

1 1. Ginger pot cover

12. The soup is thick and white and ready to serve.

13. Start from the hard part.

14. You can eat it when it is cooked.