Eggs 2 Lunchmeat A thick slice
Baby cabbage leaves 5 tablets Enoki mushroom 1 small handful
Garlic 3 petals flour 25 grams
Boiling water Appropriate amount Raw oats 10 grams
Salt chicken powder Appropriate amount Oil About 15-17 grams
How to make mushy cabbage soup Illustration of how to make mushy cabbage soup (low oil version) 1

Step 1

Ingredients (Oatmeal needs to be soaked in hot water in advance. I usually soak it overnight in advance and use it in 2 days. It is omitted from the picture) Illustration of how to make mushy cabbage soup (low oil version) 2

Step 2

Spray 5 grams of oil, heat and mix the eggs (add salt to the egg mixture). Illustration of how to make mushy cabbage soup (low oil version) 3

Step 3

Then put it in the air fryer and bake at 200°C for 15 minutes until crispy.Illustration of how to make mushy cabbage soup (low oil version) 4

Step 4

Spray 7 grams of oil into the pot, add super soft cabbage and enoki mushrooms, add diced luncheon meat, and stir-fry together. Illustration of how to make mushy cabbage soup (low oil version) 5

Step 5

Spray 5 grams of oil into the pot, fry the flour, and fry over low heat until it turns yellow, and the color can be dark or light. Illustration of how to make mushy cabbage soup (low oil version) 6

Step 6

Pour appropriate amount of boiling water directly into the fried flour. Illustration of how to make mushy cabbage soup (low oil version) 7

Step 7

Continue to add all the ingredients until the soup is viscous and soft, season with salt chicken powder and it is ready. Illustration of how to make mushy cabbage soup (low oil version) 8

Step 8

The soup is salty and smooth, with the special aroma of noodle tea. It is very delicious. Illustration of how to make rotten cabbage soup (low oil version) 9

Step 9

Breakfast today. Cooking tips for mushy cabbage soup