1. Wash Lentinus edodes, Flammulina velutipes and Auricularia auricula, and remove pedicels; Wash and shred Chinese cabbage; Wash tomatoes and cut into pieces; Wash the onion and cut it into powder.
2. Pour half a pot of water into the pot, bring to a boil, add Chinese cabbage and mushrooms, add Flammulina velutipes, auricularia auricula and tomatoes, cook, beat in egg juice, add chopped green onion and salt and mix well.
Note: Auricularia auricula contains a lot of cellulose, which can help gastrointestinal peristalsis and promote normal defecation, which is very helpful for slimming. Vegetable soup material:
2/3 boxes of tofu, tomatoes (small) 1, 2 corn, 2 dried mushrooms, ginger 1, a little radish and cooked white sesame 1 spoon.
Seasoning:
Half a teaspoon of sesame oil, 1 teaspoon of salt, a little pepper, 1 teaspoon of soy sauce, and 800ml of clear soup;
1) Cut tofu into thick slices, tomatoes into small pieces, and corn into two halves.
2) Soak dried mushrooms in warm water, cut into small pieces, and shred ginger.
3) Pour the water soaked in mushrooms and clear soup into the pot, add shredded ginger, mushrooms and seasonings, and add tofu, tomatoes and corn after boiling.
4) Put it in a bowl, put a little radish and sprinkle some sesame seeds to make a mixed vegetable soup. Ingredients: cabbage150g, onion (white skin) 50g, carrot100g, celery 50g, potato (yellow skin)100g, tomato 65438+.
Accessories: 50 grams of fried noodles and 30 grams of cream.
Seasoning: 8 grams of garlic (white skin), 8 grams of green onion, 20 grams of butter, 2 grams of fragrant leaves, 5 grams of pepper (dried red tip), 5 grams of pepper 1 gram, 5 grams of salt, and monosodium glutamate 1 gram. Practice: 1. Wash onions and carrots and cut them into petals;
2. Wash celery and cut into sections;
3. Peel potatoes and cut them into triangular pieces with Chinese cabbage;
4. Cut garlic cloves into pieces;
5. Put tomatoes (tomatoes) in boiling water and scald them slightly, remove them, peel them and cut them into pieces;
6. Put the pot on a big fire, pour in cooked butter, and add dried red pepper, pepper granules, fragrant leaves, onion petals and carrot pieces after the fire boils;
7. Add fried noodles and chicken soup (100g) when the stew is half cooked, and add Chinese cabbage, potato, celery, shredded onion, garlic and tomato;
8. Boil the vegetables with high fire, and then turn to low heat. Cook the vegetables, add salt and monosodium glutamate, mix well, put them in a soup plate and drizzle with cream.