Vegetable-based stock is fresh and pure in color. Compared with the meat-based soup stock, it is very special and has the unique sweetness and delicious taste of vegetables.
Whether it is used to cook hot pot or Aauto's faster soup base, it is excellent, no worse than meat.
In The Life I yearn for, Huang Lei made a pot of vegetarian hot pot for the guests to eat, and everyone was full of praise and couldn't stop.
Of course, the ingredients used to make vegetarian soup are all vegetarian, and there are many ingredients that can be used, but these three are necessary: mushrooms, soybean sprouts and Chinese cabbage.
These three ingredients are very fresh, but you must choose dried mushrooms, because dried mushrooms are rich in flavor and fresh in taste; Secondly, the stem of Chinese cabbage should be chosen, because the stewing time is generally longer and the stem is resistant to stewing.
-Ingredients-
Dried mushrooms ... 50 grams
Soybean sprouts ... 200 grams
Chinese cabbage stem ... 240 grams
Salt ... moderate
Water ... right amount
-Practice-
1. Soak mushrooms in advance;
2. Prepare cooked ingredients: soaked mushrooms, bean sprouts, Chinese cabbage, and Chinese cabbage only stems;
3. After cleaning the ingredients, put them into the soup pot;
4. Put a proper amount of water in the pot, add salt, and boil over high fire;
5. Then turn to low heat and continue to stew for about half an hour;
6. Until the color of the soup gets darker and darker, all three are fresh ingredients. You can taste the delicious taste with a little salt.
The cook vegetarian soup can be eaten directly, or that vegetables inside can be fish out, chopped, added with minced meat, wrap in jiaozi and steamed stuffed buns, and the remaining soup can be frozen in the refrigerator. If possible, it is recommended to keep it at home!
(The eggs, jiaozi and wax gourd cooked in clear soup are all carefully prepared, which are refreshing and delicious. )