In the fall, everyone remembers to eat more moisturizing food and soup. Today, this soup is not only moisturizing but also fresh.
First wash all the ingredients, cut into tofu, cut into potatoes, sliced oyster mushrooms and carrots, shred on onions, and drain potatoes and kidney beans.
Pour a little oil into the pot, add the ginger and sauté, then add the tofu and stir-fry for a minute. Then add the oyster mushrooms and carrots and continue to stir fry a few times. Add the onions and stir fry for a minute, then pour the potatoes and kidney beans together. Add the soy sauce, salt, sugar and continue to stir fry a few times, add a little water, fire, boil the pot, and just cook the toppings.
Let's talk about the soup, the soup material is washed, the kelp is cut, the carrot is cut, and the seafood mushroom has a long cut. The lily is peeled off.
Pour a little into the pot, add the ginger slices, stir fry, then add the carrots and stir fry a few times, then add the kelp and the seafood mushrooms, stir fry, stir the fried kelp, carrots, and seafood mushrooms into the water and boil the fire. Stew, look at the kelp and carrot pieces when cooked, finally put the lily, salt and stew for about six minutes to turn off the fire to enjoy, this soup not only has the effect of moistening the dry taste is also fresh, do not want
Add salt when you cook the soup, or salt will destroy the nutrients too early.