Assorted Vegetables Soup

50 grams (1/9 lb) potatoes
50 grams (1/9 lb) cucumbers
50 grams (1/9 lb) cabbage
50 grams (1/9 lb) carrots
50 grams (1/9 lb) mushrooms
50 grams (1/9 lb) tomatoes
30 grams (1 oz) soaked wood fungus
50 grams (2 tbsp) ketchup
5 grams (5/6 tsp) salt
2 grams (1/2 tsp) MSG
3 grams (2/3 tsp) sugar
50 grams (4 tbsp) cooking oil


Peal the potatoes and carrots, and remove the seeds of the cucumbers. Cut the cabbage, mushrooms and tomatoes into slices. Heat the oil in a wok. Put in the ketchup and fry it till there is red oil. Add the vegetables and 750 grams (1.5 cups) of water, bring it to boil over strong fire. Then turn the fire to low and let it simmer for 5-6 minutes until the potatoes are soft. Add the salt, MSG and sugar and pour out into the soup bowl to serve.

Features: It has a nice red color.
Taste: Slightly sour, just about the right degree of saltiness.

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