- Oyster mushrooms - 500 Grams (can be replaced with other mushrooms)
- Greens - - To taste (coriander, celery, dill, parsley)
- Chinese cabbage - 400 Grams
- Pepper spicy - - To taste
- Carrots - 2-3 pieces
- Onion - 2-3 pieces
- Vegetable oil - 2 Art. spoons
- Green tea (dry) - 1 teaspoon
- Sprouted soy or beans - 100 Grams
- Salt, pepper - - To taste
The ingredients are fairly simple and cheap, nothing unusual. If desired, the proportions and combinations of vegetables can be changed - it will not be worse or better, it will be different. All ingredients, except for sprouted soybean, are arbitrarily cut into small pieces. We add all the ingredients (well, except oil and spices) in gauze - this is done so that the vegetables do not fall into the broth during cooking. We put gauze with the ingredients in the steamer, there we also fall asleep green tea (necessarily), add a little salt. Finally, add a little vegetable oil to the vegetables. In a saucepan under the steamer, pour water - about 2 liters. We put the steamer on a saucepan, cover it with a lid. Bring to a boil on high fire, then reduce the fire to medium and cook the broth exactly 1 hour under the closed lid. In an hour the broth will be almost ready. It remains to do the following. Gently remove the gauze with vegetables from the steamer and, not getting them out of the gauze, using tolokushi squeeze out of vegetables the maximum amount of vegetable juice. Squeeze, of course, over some bowl. Now the vegetables can be thrown away, and squeezed out the vegetable juice mixed with the broth. The juice is sprinkled with juice, we bring it back to the boil, we adjust it to salt-pepper and remove it from the fire. Let's brew for 10 minutes under the lid - and that's all, the vegetable broth in the steamer is ready! :)
Servings: 8