A trial report on Shi Yunsheng's original juice soup

A trial report on Shi Yunsheng's original juice soup

Introduction:

"I grew up in the South and generally ate green vegetables, but little Chinese cabbage. Later I went back to my hometown. It was cold in winter. There were few vegetables and more Chinese cabbage. Just know, Chinese cabbage is called the king of hundred dishes! To make Chinese cabbage, you need to bring some soup to taste good and eat hot and warm. Today, to make Chinese cabbage, we use shiyunsheng's original juice soup to put mushrooms and yams. Because it is iron yam, thin, no peeling. Taste, really good! "

Production steps:

Step 1: prepare food

Step 2: wash and slice Chinese cabbage, rinse mushrooms with water, wash and slice Chinese yam

Step 3: heat the oil in the pan, add ginger and mushrooms. Add shiyunsheng juice to the soup

Step 4: boil over medium heat for 5 minutes.

Step 5: add yam

Step 6: add Chinese cabbage and cook for 8 minutes

Step 2: add salt for 7 minutes

Step 8: add scallion

Materials required:

Chinese cabbage: 200g

Mushroom: 30g

Iron Yam: 100g

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Original soup: right amount

Note: 1. Because [Shi Yunsheng original juice soup] is salty, so the salt should be put less

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh