The veggie soup
By VicentaLakin
Vegetables are of high medicinal value and are used for spleen, water, blood stopper and visible effects. They are often used for post-partum haemorrhage, dysentery, oedema, enteritis, gastric ulcer, fever with flu and haemorrhage. The veggies are well preserved, they are carefully washed with a root, they are overwatered, they are small, they are squeezed out of the water, they are put in the freezer, and they are taken out when eating. Today's veggie soup, with a mouthful of mushrooms and a season of spring, tastes wonderful。
Recipe Recommendations
- flour 100g
- Tricholoma of 2
- spring bamboo shoots half a
- Shepherd's purse 1 handful
- salt appropriate amount
- onion a little
- Jiang a little
- salty and fresh
- cook
- ten minutes
- simple
Steps for The veggie soup
1
The pickles are clean。
2
The boiler was burned for about two minutes, and the immersion of the cold water was extracted from the dry water。
3
Scratch, onions, ginger cut off。
4
Scratch the mouths and springs go to Pichettin and boil in the boiler for about one to two minutes。
5
Hot pots of cold oil, put in onions of ginger。
6
Add a mouthful of mushrooms and spring stinging for a moment。
7
It's about a minute to boil。
8
A small amount of flour is mixed with water。
9
Scrambled slowly into the pot。
10
Add a crumb of crumbs for about one minute and bring in an appropriate amount of salt。
11
Out of the pot。
12
Done
13
Done。The veggie soup Make Tips
Springs must be pre-calculated in order to remove their odour。