Health benefits
Enoki mushroom: low protein
Baby cabbage: Shengjin
Ingredients
Fish cakes ( 4 pieces ) | Water Fungus ( appropriate amount ) |
Enoki mushroom ( appropriate amount ) | Baby cabbage ( 1 tree ) |
Olive oil ( 5 grams ) | Green onions ( 1 small section ) |
| Ginger ( 1 small piece ) | Garlic ( 3 pieces ) |
Scallions ( appropriate amount ) | Light soy sauce ( 5 grams ) |
Salt ( 1 tsp ) | Oyster sauce ( a little ) |
How to make fish cake soup
1.Prepare the ingredients as shown in the picture.Soak the fish cakes in cold water for 10 minutes in advance and cut into large pieces.Slice onions, ginger, and garlic.Wash and tear the enoki mushrooms, cut off the roots, and remove the fungus that has been cooked in advance.Tear the roots into large pieces, wash the baby cabbage and set aside.
2. Add a little oil to the pot.
3. When the oil boils, add the onion, ginger and garlic and saute until fragrant.
4.Put in the fungus.
5. Stir-fry until cooked.
6.Add fish fillets.
7. Stir-fry for 2 minutes.
8.Add appropriate amount of water and 5 grams of light soy sauce.
9.Add a little oyster sauce for freshness.
10.Add a small spoonful of salt.
11.Add baby cabbage.
12.Add enoki mushrooms and simmer over medium heat.
13. Chop the shallots and set aside.
14. At this time, the fish cake soup in the pot is already giving off a very fresh fragrance.
15. After cooking for 20 minutes, add a small spoonful of Korean hot sauce and turn off the heat..
16. Sprinkle chopped green onion into the bowl and it's ready to serve.
17.Finished Picture
Tips
1.Don’t soak the fish cakes for too long, otherwise they will easily cook.
2.Don’t put too much salt, so that you can eat it with a light flavor.
3.This is just my family’s way of eating.Please forgive me if there are any differences.
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