Ingredients
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1 onion
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1 celery
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1 tomatoes
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6 bowls chicken soup
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Side Dishes
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1 Pleurotus Eryngii mushroom
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1/2 cabbage
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1 Enoki mushroom
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1 lettuce
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seasoning
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3 teaspoon oil
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1 tablespoon ketchup
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1.5 teaspoon salt
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3 teaspoon sugar
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1 tablespoon cooking wine
Directions
Tips
Steps
|
1
Done
5 minutes
|
Wash and dice the onion. Wash Pleurotus Eryngii mushroom and cut into 0.3cm slices. Wash and cut cabbage and lettuce into slices. Wash and remove the stem of Enoki mushroom. Wash and mince celery. Set aside. |
|
2
Done
5 minutes
|
Wash tomatoes, cross-cut them on the top. Blanch in boiling water for 30 seconds. |
|
3
Done
5 minutes
|
Remove the tomatoes from the pot. Peel, and dice into small pieces. |
|
4
Done
5 minutes
|
Add oil to the wok. Fry diced onions over low heat until and soft and transparent. |
|
5
Done
5 minutes
|
When smelling the fragrance of onion, add diced tomatoes, stir-fry over medium heat. |
|
6
Done
5 minutes
|
Stir-fry until tomato juice come out. Add ketchup. Switch to low heat, heat until juice thickens. Stir in minced celery. |
|
7
Done
5 minutes
|
Add chicken stock, season with salt and sugar. Bring to a boil. |
|
8
Done
5 minutes
|
Serve. Enjoy with other hot pot ingredients. |
