Chinese Clear Vegetable Soup Recipe
Ingredients
| Carrot | 1 | |
| 1 teacup cabbage leaves | ||
| Lettuce leaves | 3 | |
| Leaves spring | 3 | |
| Celery stick | 3 | |
| Cauliflower | 50 Gram, sliced | |
| 2 tablespoons refined oil | ||
| Baking powder | 1 Pinch | |
| A pinch citric acid | ||
| 2 teaspoons soya sauce | ||
| Salt | To Taste | |
| Green chillies in vinegar and chilli sauce to serve | ||
Directions
1. Slice the carrot thinly.
2. Tear the cabbage and lettuce leaves.
3. Chop the spring onions with the leaves.
4. Cut the celery into about 12 mm. pieces.
5. Heat the oil thoroughly. Add the vegetables, baking powder and citric acid and cook on a high flame for 3 to 4 minutes.
6. Add 5 teacups of boiling water, the soya sauce and salt and boil for 3 to 4 minutes.
2. Tear the cabbage and lettuce leaves.
3. Chop the spring onions with the leaves.
4. Cut the celery into about 12 mm. pieces.
5. Heat the oil thoroughly. Add the vegetables, baking powder and citric acid and cook on a high flame for 3 to 4 minutes.
6. Add 5 teacups of boiling water, the soya sauce and salt and boil for 3 to 4 minutes.
Chef
