Enoki mushrooms in soup

Overview

Enoki mushrooms in soup - a refreshing, less oily, nutritious dish for weight loss. Fresh and tender enoki mushrooms, paired with cucumbers, carrots and other vegetables, are lightly cooked in delicious stock. They are authentic and suitable for soup and vegetables. They are delicious and nutritious. The key is not to gain weight!

Tags

• hot dishes
• coriander
• cucumber
• enoki mushroom
• ham
• meat and bone soup
• peanut oil
• preserved egg
• wolfberry
• carrot
• garlic
• salt

Ingredients

Steps

1. 1 Wash the enoki mushrooms in advance and soak them in water for 4 hours; drain and set aside;

   

2. 2 Cut the preserved eggs into small cubes and slice the garlic;

   

3. 3 Slice carrots and slice ham;

   

4. 4 Slice cucumber and chop coriander;

   

5. 5 Start the wok, add a little cooking oil, heat the pan with cold oil and stir-fry the garlic slices over low heat until golden brown (do not burn it);

   

6. 6 Add in diced preserved eggs and stir-fry briefly;

   

7. 7 Add to soup;

   

8. 8 After the fire boils, add carrots and ham slices;

   

9. 9 After boiling again, add a little salt to taste (use salt carefully, the soup will have a salty taste)

   

10. 10 Add enoki mushrooms and cucumber slices;

    

11. 11 Press into the soup with chopsticks and cook over medium heat for 2 minutes;

    

12. 12 Turn off the heat, add wolfberry and coriander, and serve.