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I have never tried anything like soup stock - it simulates the umami flavor of bone and meat soup, making making soup a time-saving, energy-saving and energy-saving thing. For people who love delicious and fragrant soup but struggle with time-consuming cooking, using the soup pot is undoubtedly a convenient way. I've always been curious, to what extent is something like this similar to real soup stock? This unexpected attempt finally satisfied this curiosity. Taking Shi Yunsheng's hand, it was a bit difficult. He had rice, soup, and porridge, and it seemed that the only thing he was happy with was soup. How should soup be presented that can be simple or complex? His eyes finally fell on the cabbage. There is a famous dish in Sichuan cuisine - boiled cabbage. Fresh and elegant, the aroma is rich and mellow, the soup is thick and clear, as clear as boiling water, not oily and not greasy, the taste is fresh, not bland but not thin, highlighting the word "fresh". 1 stick for 1 bowl, 2 sticks for 1 pot. Looking at the flavoring agent in the ingredient list, I decisively used only one. Serving cabbage in soup, Shi Yunsheng performs
