Chinese Food
Baby cabbage in soup
(157193 views)
Shangtanghuacai is a well-known Cantonese dish. It's light but delicious. It's loved by many people. In a professional restaurant, soup is a common seasoning. The method is more exquisite. It needs to be cooked slowly with old chicken, pork, ham and so on. Of course, it's unrealistic to do this at home. So I changed it to the home style version here. It can be made with simple ingredients ~ the soup here is exquisite and tasty. So we can add salted duck eggs, sea rice and other ingredients rich in amino acids and protein to make the soup. The baby dishes are much easier to deal with. As long as they are cut into long strips and cooked with water. Finally, put the dishes in order. Pour on the soup. A baby dish better than meat is easy to handle.
Cooking ingredients
Cooking Steps
Step1:Wash baby cabbage and cut it lengthwise into 6 or 8 parts; soak sea rice in warm water for standb
Step2:Dice the green onion, dice the carrot, salted duck egg and preserved egg. If the preserved egg is too thick, it can be steamed and then diced
Step3:Add some water, salt and oil to the pot. Blanch the baby cabbage until it's soft. Take it out for standby. Use a light action to prevent the leaves from falling off. Only when it's on the plate can it look good
Step4:Add a little oil to another pot. Stir in the sea rice and carrot cubes. Pour in the preserved egg and salted duck egg cubes and stir well
Step5:Pour in water, cover and boil. Then add some salt and onion and mix well. Finish the soup
Step6:Put the baby dishes in order. Pour the soup and ingredients on the baby dishes
Step7:Deng Deng. Home style baby dishes in soup
Cooking tips:1. When cutting baby dishes, it's better not to cut too many roots, otherwise it's easy to scatter. 2. Don't add too many accessories. Too much will cover the fresh taste of baby dishes. There are skills in making delicious dishes.
