Chinese cabbage and mushroom soup: a delicious symphony on the tip of the tongue

Whenever the cold wind blows and people are hungry, a steaming bowl of Chinese cabbage and mushroom soup will always arouse people's appetite. This home-cooked dish seems simple, but in fact it contains delicious aftertaste, which can not only drive away cold and warm the stomach, but also supplement nutrition. Next, let's embark on this delicious journey and explore the delicious secret of cabbage and mushroom soup.

choose carefully, ingredients first

ingredients are the soul of cooking, so it is very important to choose fresh and high-quality ingredients. Cabbage should be selected with green and firm leaves and no yellow leaves or rot. Mushrooms should be selected with fleshy meat, curly umbrella cover edge and no damage on the surface. These two ingredients are nutritious vegetables, Chinese cabbage is rich in vitamins and dietary fiber, and mushrooms are rich in polysaccharides and amino acids. Together, they not only taste delicious, but also have high nutritional value.

2. Wash with clear water to remove impurities

After the ingredients are prepared, the next step is cleaning. The surfaces of cabbage and mushrooms may be covered with dust or dirt, so they must be carefully cleaned. Cabbage only needs to be peeled into pieces and washed under flowing clean water. Mushrooms need to be removed from their roots, gently brushed with a soft brush, and then rinsed with clean water. Drain the washed cabbage and mushrooms for later use.

3. Stir-fry in a hot pot to stimulate the fragrance

A pot of fragrant cabbage and mushroom soup is indispensable for this step. Pour an appropriate amount of oil into the pot. When the oil temperature rises, add onion, ginger and garlic and saute until fragrant. Onion, ginger and garlic are the golden partners in the seasoning field, and they can give the soup base a rich aroma. When fragrant, it can be done with a small fire, so don't attack it with a big fire, lest the onion, ginger and garlic burn and affect the taste of the soup.

4. Add the ingredients, stir-fry evenly

After the onion, ginger and garlic are sauté ed, add the drained Chinese cabbage and mushrooms. Stir-fry evenly with a spatula, so that the cabbage and mushrooms are evenly covered with sesame oil. In the process of stir-frying, the cabbage will gradually soften, and the mushrooms will also separate out water. This process helps to stimulate the umami flavor of the ingredients and lay a solid foundation for the soup base.

5. Boil with water, wait patiently

After the vegetables are fried until they stop growing, you can add a proper amount of water. The amount of water should not exceed the ingredients, but it should not be too much, so as not to dilute the soup base and affect the taste. After the soup is boiled by fire, turn to low heat and simmer slowly. The cooking time depends on the hardness of the ingredients, and it usually takes 3-45 minutes to cook. During this long wait, the essence of Chinese cabbage and mushrooms will gradually blend into the soup to form a rich and delicious soup base.

6. Seasoning and refreshing, icing on the cake

After the soup base is boiled, it can be seasoned. Salt and chicken essence are essential for seasoning, and they can enhance the umami and saltiness of soup. You can also add other seasonings according to your own preferences, such as pepper, sesame oil or vinegar. It should be noted that when seasoning, it must be used in small quantities for many times, so as not to be too heavy and cover up the umami taste of the ingredients themselves.

7. Serve and enjoy, warm the heart and stomach

After the soup is prepared, serve and enjoy. A steaming bowl of Chinese cabbage and mushroom soup, with an attractive aroma, is irresistible. Take a sip while it is hot. The delicious soup will instantly warm your stomach, dispel the chill and bring infinite satisfaction.

Tip:

The dosage of cabbage and mushrooms can be adjusted according to personal preference. Those who like to eat cabbage can put more, and those who like to eat mushrooms can put more.

If you like a richer soup base, you can add an appropriate amount of broth or bone soup to the stew.

Other ingredients, such as tofu, Flammulina velutipes, auricularia, etc., can be added into the soup of Chinese cabbage and mushroom to enrich the taste and nutritional value of the soup.

stewed Chinese cabbage and mushroom soup can be stored in cold storage for 2-3 days, and then heated when eaten.