The main ingredients:Cabbage50 grams,Chinese chestnuts(fresh) 50 grams,Winter bamboo shoots50 grams
The auxiliary ingredients:Soybean sprouts(dry) 25 grams,Fermented tofu sheets30 grams,Shiitake mushrooms(fresh) 30 grams,Bean curd sheet30 grams,Mung bean skin30 grams,Peanuts
(raw) 20 gramsSeasonings: fermented tofu juice 5 grams,Monosodium glutamate (MSG) 3 grams, salt 3 grams, and sesame oil 5 grams
Preparation:
1. Wash the cabbage, cut it into segments, and blanch in boiling water for a moment;
2. Cook the chestnuts until they are soft, then remove the skin;
3. Clean the winter bamboo shoots and slice them;
4. Rinse the shiitake mushrooms, fermented bean sprouts, and fermented tofu sheets; cut the shiitake mushrooms into pieces and the fermented tofu sheets into segments;
5. Cook the peanuts until they are soft, then drain the water;
6. Put the cabbage segments, chestnuts, bamboo shoots slices, fermented tofu segments, and bean curd sheet into a soup bowl; arrange shiitake mushrooms, fermented bean sprouts on top, and sprinkle with peanuts; add water,table salt, fermented tofu juice, then steam for 30 minutes;7. After removing from the steamer, sprinkle MSG and drizzle with sesame oil to serve.30 minutes；
7. Remove and sprinkle with monosodium glutamate, then drizzle with aromatic oil.