Exercise:
1. Cut Chinese cabbage and red bell pepper into 4cm long filaments.
2. Marinate shredded Chinese cabbage, red bell pepper and frozen tofu with refined salt for 20 minutes, control the salt water, and add monosodium glutamate and cucumber juice.
3. After the water in the pot is boiled, pour in the above materials and add a proper amount of salt.
Mushroom cabbage soup ingredients: 50g onion, cabbage and coriander 100g, mushroom 100g.
Exercise:
1. Shred mushrooms and cut parsley into strips.
2. After adding four or five bowls of water to the pot and boiling, put all the dishes into it to cook.
3. Add appropriate condiments when you take the pot, and you can eat it.
Tomato and onion soup Ingredients: 2 onions, 2 green peppers, 2 tomatoes and 2 celery.
Exercise:
1. Pedicels of green peppers and tomatoes are removed, washed and cut into pieces; Peel onion and cut into pieces; Remove old skins and tendons from celery, wash and cut into sections.
2. Pour 3 cups of water into the pot and bring to a boil. Add onion, green pepper and tomato and cook until cooked.
Tomato, bean curd and bean sprout soup Ingredients: red tomato 1 piece (about 100g), half a box of tofu (about 100g), 50g of bean sprouts and a little parsley.
Exercise:
1. Wash and dice tomatoes, dice tofu, remove roots from bean sprouts, wash, wash coriander and cut into sections.
2. Put the water and tofu into the pot and cook for 5 minutes.
3. Add tomato pieces and bean sprouts and cook slightly. Season with salt and sprinkle with parsley.
Assorted cabbage
Ingredients: Chinese cabbage, Flammulina velutipes, carrots, mushrooms, salt, chicken essence and pepper.
Exercise:
1. Wash the cabbage, boil the boiled water in a pot, and then blanch the cabbage slices in the pot.
2. Blanch Flammulina velutipes and Lentinus edodes in water, remove and cut into filaments.
3. Marinate the shredded Flammulina velutipes and shredded mushrooms with chicken essence, salt and pepper for 10 minute.
4. Mix all the dishes together and season with chicken essence and salt.