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How to make Emperor Vegetable Soup

Coronation Chrysanthemum remove the old leaves and stems washed and set aside Small onion two or three washed and chopped

Dried shiitake mushrooms with hot water and a bit of sugar in an airtight jar and shaking for a moment and then a little bit of time, and then rinsed and set aside.

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After washing the mushrooms, use scissors to cut out the flower pattern (if you don't know how to do it, you can see my recipe for 10 seconds to get the dried mushrooms to carve the pattern)

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Ham with a paring knife to cut out the thin wire, the longer the better to facilitate the later use of the circle (I used corn intestines this time, because there are? (I used corn sausage this time because of the kernels, so it kept breaking?)

Put the oil in the pot (if you are afraid of fat, you can not put the oil, add water and put the sauce to cook directly on the cooker)

Open medium-low heat and heat up a little bit of sauce (if you need to take pictures, please do not put too much sauce, the color is too dark to look good, but do not put it is too bland and not tasty)

Slightly stir-fry for ten seconds or so into the water, then put the chicken, mushrooms, and then put the lid of the pot and let it simmer

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When the water comes to a boil, take off the lid of the pot and add the chrysanthemums (remember to leave the lid on) and cook for a minute, then reduce the heat immediately (the chrysanthemums are very easy to cook, and the color won't look good if you cook them for a long time)

Wrap the shredded ham between your fingers to form a circle, then add it to the pot and cook for a minute or two.

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Sprinkle with green onions and plate it up.

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