How to make casserole cabbage and kelp soup

Summer has just passed and the food delivery staff have gradually stopped coming. The fact that so many people order takeout shows how lazy modern people are. Although the weather was very hot recently, we cannot eat takeout every day. The oil and salt content in takeout food is seriously exceeded, which will cause illness in the long run. In order to live longer, you might as well go into the kitchen yourself and learn from me how to make casserole cabbage and kelp soup.

1. Prepare the ingredients

2. Soak dried mushrooms in water

3. Cut into two pieces after soaking

4. Soak the vermicelli for later use

5. Dice the green onion and ginger, and chop some green onions

6. Heat the casserole on the fire, pour a little cooking oil, put the onion and ginger in and stir-fry.

7. Stir-fry for a few seconds and add the mushrooms into the casserole to stir-fry until fragrant

8. Then pour in Shi Yunsheng's original soup (pour as much as needed)

9. After the soup boils, pour in the kelp and cabbage, bring to a boil, and simmer over low heat for 10 minutes.

10. After 10 minutes, pour the soaked vermicelli into the casserole and cook for a while.

11. Finally, add pepper and chopped green onion and serve.

12. No salt or MSG was added during the whole cooking process, but the soup is very delicious, worthy of being called original soup.

Although the above method of making casserole cabbage and kelp soup may seem a bit complicated, I believe that you are smart enough to have mastered it. Now that you have mastered the text, you can start doing it yourself. I believe that you have strong hands-on ability.