Pickle soup(pao cai tang )

Pickle soup

Introduction:

Production steps:

Step 1: wash the vegetables and control the water

Step 2: cut onion and ginger

Step 3: put oil in the pan, heat up, add onion and ginger and stir fry,

Step 4: stir fry the pickles for a while, then add the carrot slices

Step 5: add water

Step 6: put bean curd and agaric into the soup and bring to a boil

Step 7: finally, add Flammulina velutipes and baby cabbage, bring to a boil over high heat, turn to low heat and cook slowly to make it taste well

Step 8: add salt, chili powder and chicken essence to taste, then out of the pot

Materials required:

Kimchi: a section

Tofu: a small piece

Baby food: right amount

Flammulina velutipes: right amount

Auricularia auricula: right amount

Carrot: how many slices

Onion and ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

Chili powder: appropriate amount

Note: like spicy can be filled with chili powder

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Pao Cai Tang