Casserole Cabbage and Seaweed Soup

Casserole Cabbage and Seaweed Soup

Overview

I finally received a trial sample of "Shi Yunsheng's Original Soup". I am very grateful to Gourmet World for giving me this opportunity to try it. I will definitely cherish this opportunity and work hard to present good works. Please give me your advice on any shortcomings~~~ Shi Yunsheng's original soup is made of high-quality raw materials and carefully cooked. The soup is delicious and pure. A combination of authentic taste and classics, no preservatives are added, and it is packaged in advanced plastic-keeping cartons. It is ready to use and is convenient and hygienic. I first use this soup to stew the most common ingredients (without adding any meat to enhance the freshness). Choosing a good soup is also a must. Only good soup can fully reflect the umami taste of the ingredients~~~~ In the cold winter, drinking a bowl of hot fresh soup will keep you warm all day long~~~ I remember when I was in school, after studying in the evening, I passed by a roadside stall selling casserole vermicelli, and there were waves of fragrance wafting from there, which always made me happy. It attracted me to stop and serve a hot casserole with shredded kelp and cabbage in it. Smell it, it smells so good~~ I sucked in the vermicelli inside, and finally drank the soup. I felt so comfortable all over my body, and the chill disappeared~~~

Tags

Ingredients

Steps

  1. Prepare the ingredients

    Casserole Cabbage and Seaweed Soup step 1

  2. Soak dried shiitake mushrooms in water

    Casserole Cabbage and Seaweed Soup step 2

  3. After soaking, cut into two pieces

    Casserole Cabbage and Seaweed Soup step 3

  4. The vermicelli is also soaked and ready for later use

    Casserole Cabbage and Seaweed Soup step 4

  5. Cut onion and ginger into cubes, and chop some green onion

    Casserole Cabbage and Seaweed Soup step 5

  6. Heat the casserole on the fire, pour a little cooking oil, put the onion and ginger into the pot

    Casserole Cabbage and Seaweed Soup step 6

  7. Stir-fry for a few times, then put the mushrooms into the casserole and stir-fry

    Casserole Cabbage and Seaweed Soup step 7

  8. Then pour in Shi Yunsheng’s original soup stock (pour as much as needed)

    Casserole Cabbage and Seaweed Soup step 8

  9. After the soup boils, add shredded kelp and cabbage, bring to a boil, and simmer over low heat for 10 minutes

    Casserole Cabbage and Seaweed Soup step 9

  10. After 10 minutes, pour the soaked vermicelli into the casserole and cook for a while

    Casserole Cabbage and Seaweed Soup step 10

  11. Finally, add pepper and sprinkle with chopped green onion and serve

    Casserole Cabbage and Seaweed Soup step 11

  12. There was not a single salt or MSG in the whole process of cooking the soup, but the soup was very delicious and worthy of being served with original juice

    Casserole Cabbage and Seaweed Soup step 12