Exclusive Dried Vegetable Soup
A Cantonese dried greens soup: sun-dried mustard cabbage is soaked, trimmed and stewed with blanched shin bone in an electric stewpot, yielding a mellow, subtly smoky and sweet broth.
Instructions
- 1
Soak the dried vegetables and wash them clean.
- 2
After cutting off the top of the dried vegetables, cut them into small sections.
- 3
Blanch the fan bones in boiling water, rinse them clean, and put them into the electric stew pot.
- 4
Drain the dried vegetables and put them into the pot together.
- 5
Add enough water at once.
- 6
Cover the lid and the electric stew pot's nutritious soup function will start simmering the soup.
- 7
Add salt and chicken essence for seasoning before taking it off the heat.
- 8
Finished product.
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Ingredients
Main Ingredients
- dried vegetablesto taste
- fan rib1 piece
Seasonings
- chicken essenceto taste
- Saltto taste