Nowadays, we are in a very critical period. We must pay attention to personal protection, try not to let children and the elderly get infected, eat less salt and less oil, and drink more soups and water, which is more conducive to the digestion of nutrients and makes the stomach more comfortable. Today I recommend a fresh soup to netizens - Enoki Mushroom, Ham Sausage and Preserved Egg Soup. This soup is very simple to make and suitable for all ages. Give it a try to your family. After "yang", you should avoid eating, eat less big fish and meat, and give more of this soup to your family to supplement nutrition for the winter.
[Steps to make enoki mushroom ham sausage preserved egg soup ]
Prepare some ingredients: buy a fresh baby cabbage (or use small green vegetables or cabbage instead), buy a ham sausage, buy two preserved eggs (preserved eggs) It is also a common ingredient in life. Preserved eggs can be used to make soup or cold salad. Our family loves to eat them.), enough cold water, a few spring onions, a little lard or vegetable oil, choose 150 grams of enoki mushrooms (Enoki mushrooms are a very popular fungus with a very fresh taste and are also good for making soup), a little warm water, an appropriate amount of salt, half a spoonful of very fresh flavor, a small spoonful of white pepper, and other condiments.
Correct production steps:
1: Prepare ham sausage, baby cabbage, preserved eggs and enoki mushrooms in advance. First break off the baby cabbage leaves, cut off some old ginger, wash and cut into small pieces.
2: Remove the shells of two preserved eggs, cut them into small pieces, tear off a layer of ham wrapping paper, cut them diagonally into some slices, and set aside.
3: First cut off the roots of the enoki mushrooms and tear them into small pieces by hand. Put the enoki mushrooms in a basin, add cold water and salt, soak them in salt water for a short while, take them out and drain them.
4: Cut some chives into fine scallions, preheat the pot for a while, pour in some ham sausage slices, fry slowly over low heat for a while, and stir-fry quickly for about 20 seconds.
5: Pour in some baby cabbage, stir-fry the baby cabbage until soft, add an appropriate amount of warm water, cover the pot and bring to a boil over high heat, add a spoonful of salt to taste, and cook over high heat for a few minutes.
6: Add some preserved eggs and enoki mushrooms in turn, add a small spoonful of chicken essence for a very fresh taste, add an appropriate amount of white pepper, and continue to cook on low heat for a while.
7: Throw in some chopped green onions for garnishing, turn off the heat and take out the pot. This enoki mushroom, ham, sausage and preserved egg soup is ready to eat. The soup is very light, very suitable for enjoying in winter. It tastes warm and you don’t have to worry about gaining weight.
Enoki Mushroom, Ham, Sausage and Preserved Egg Soup is a low-fat and healthy vegetarian soup. The ingredients are very simple and the method is very simple. The soup tastes very comfortable and is twice as delicious. It can help you clear your intestines and improve your appetite. Come and try it now.
Do you like to drink this enoki mushroom, ham, sausage and preserved egg soup? (Full text and pictures are from the Internet)
