Seasonal vegetable bone soup

Overview

This season is perfect for eating some stew. The inspiration for this dish comes from the very popular met 60-year-old dish. Change it to vegetables and use keel stew as the bottom of the pot. There are just the right amount of vegetables in it and it tastes delicious, especially delicious.

Tags

• soups
• home cooking
• bean curd
• chicken essence
• chinese cabbage
• garlic
• ham sausage
• keel
• kelp silk
• mushrooms
• onions
• ginger
• salt
• thin vermicelli

Ingredients

Steps

1. 1 Stir-fry large bone broth in water.

   

2. 2 Add the onions, ginger and garlic segments and put them into the pressure cooker until cooked.

   

3. 3 Wash the kelp silk. There is a lot of sea salt on it, so you need to wash it well.

   

4. 4 Soak vermicelli and yuba in warm water until soft.

   

5. 5 Wash and cut the mushrooms. slice

   

6. 6 Pour the large bone broth pressed in the pressure cooker into the casserole. The keel can be braised or dry-fried, both are excellent.

   

7. 7 Add the three vegetables of vermicelli and mushrooms first and cook for a little longer.

   

8. 8 Add kelp shreds.

   

9. 9 Take cooked mushrooms as the standard. Add ham sausage.

   

10. 10 Add Chinese cabbage.

    

11. 11 Add appropriate amount of salt and chicken powder.

    

12. 12 Sprinkle with chopped green onions and serve!