Whenever the cold wind strikes and people are hungry, a steaming bowl of Chinese cabbage and mushroom soup will always arouse people's appetite. This home-cooked dish seems simple, but in fact it contains a delicious aftertaste, which can not only drive away cold and warm the stomach, but also supplement nutrition. Next, let's embark on this delicious journey together and explore the delicious secret of cabbage and mushroom soup.
Carefully selected, ingredients first.
Ingredients are the soul of cooking, so it is very important to choose fresh and high-quality ingredients. Cabbage should be green and firm, without yellow leaves and rot. Mushrooms should be selected with good meat quality, curled edge of umbrella cover and no damage on the surface. These two ingredients are nutritious vegetables, Chinese cabbage is rich in vitamins and dietary fiber, and mushrooms are rich in polysaccharides and amino acids. Taken together, it not only tastes delicious, but also has high nutritional value.
2. Rinse with water to remove impurities.
After the ingredients are ready, the next step is cleaning. Cabbage and mushrooms may be covered with dust or dirt, so they must be washed carefully. Cabbage only needs to be peeled and cut into pieces and washed under flowing water. Mushrooms need to be removed from the roots, lightly brushed with a soft brush, and then rinsed with clear water. Drain the washed cabbage and mushrooms for later use.
3. Hot pot explodes to stimulate fragrance.
In this step, a pot of delicious Chinese cabbage and mushroom soup is indispensable. Pour the right amount of oil into the pot. When the oil temperature rises, add onion, ginger and garlic and saute until fragrant. Onion, ginger and garlic are the golden partners in the field of seasoning, which can give the soup base a rich aroma. When it is fragrant, it can be done with a small fire. Don't attack it with a big fire, lest the onion, ginger and garlic burn and affect the taste of the soup.
4. Add ingredients and stir well.
After the onion, ginger and garlic are sauté ed, you can add the drained cabbage and mushrooms. Stir well with a spatula, so that the cabbage and mushrooms are evenly stained with sesame oil. In the process of cooking, the cabbage will gradually soften and the mushrooms will separate out water. This process helps to stimulate the umami flavor of the ingredients and lay a solid foundation for the soup base.
5. Boil with water and wait patiently.
After the vegetables are fried to pieces, you can add a proper amount of water. The amount of water should not exceed the ingredients, but it should not be too much, so as not to dilute the soup base and affect the taste. After the soup is boiled, turn to low heat and simmer. Cooking time depends on the hardness of the ingredients, which usually takes 30-45 minutes. In this long waiting process, the essence of Chinese cabbage and mushrooms will gradually blend into the soup to form a rich and delicious soup base.
6. Seasoning is refreshing and icing on the cake
After the soup base is boiled, it can be seasoned. Salt and chicken essence are essential for seasoning, which can enhance the umami and salty taste of soup. You can also add other seasonings according to your own preferences, such as pepper, sesame oil or vinegar. It should be noted that when seasoning, it must be used in small amounts for many times, so as not to be too heavy and cover up the umami taste of the ingredients themselves.
7. Give it up, enjoy it and warm your heart and stomach.
When the soup is ready, you can serve it. A steaming bowl of Chinese cabbage and mushroom soup has an irresistible aroma. Take a sip while it's hot. Delicious soup will instantly warm your stomach, dispel the chill and bring infinite satisfaction.
Tips:
The amount of cabbage and mushrooms can be adjusted according to personal preference. Those who like to eat cabbage can put more, and those who like to eat mushrooms can put more.
If you like a richer soup base, you can add a proper amount of broth or bone soup when stewing.
Other ingredients, such as tofu, Flammulina velutipes, auricularia, etc. It can also be added to Chinese cabbage and mushroom soup to enrich the taste and nutritional value of the soup.
Stewed cabbage and mushroom soup can be refrigerated for 2-3 days, and then heated when eating.