Chinese Food
Baby cabbage in soup
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Cooking ingredients
Cooking Steps
Step1:Wash baby cabbage and cut into four slice
Step2:Dice preserved eggs, ham and shrimps. Dice carrots and scallions. Slice garlic into large pieces. Prepare the thick soup treasure
Step3:Stir fry garlic slices until golden and fragrant. Stir fry shrimps, ham and preserved egg
Step4:Stir fry well, then add warm water. Add concentrated Tangbao after a while. Boil the soup until white over high heat
Step5:Put the baby dishes into the pot. If there are too many baby dishes, they can be boiled in batches. Cook for 3 to 5 minutes. The dishes can be softened by banging. Use chopsticks to clip out the baby dishes
Step6:On the plate in one directio
Step7:After the baby cabbage is fished out, pour the carrot into the pot. Thicken the starch groove. Add a little salt to taste (if the soup is too much, pour out some to keep the boiled noodles
Step8:Pour the prepared soup on the baby dishes. Sprinkle with scallion. Serve
Cooking tips:It's better to blanch the baby dishes. But I'll cook them directly if I have trouble. Ham and shrimp are at least the same. Preserved egg is very important. Carrots and scallions are mainly for color matching. They can also be replaced by green and red peppers. It's better to have soup. It's more convenient to have soup. It's really not. It's OK to use chicken essence and water. This dish should be eaten while it's hot. It tastes fresh and sweet. It's green in color. It's very popular. There are skills in making delicious dishes.
