Chinese Food
Preserved egg and baby cabbage in soup
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When choosing authentic baby dishes, you should choose small ones with strong hand feel. If it is pinched loose, it may be pretended to be cabbage core. There is a big difference between cabbage heart and baby dish. In terms of taste, Chinese cabbage has more water, no delicate and smooth baby cabbage; in terms of color, the leaves of baby cabbage are tender yellow, while the cabbage heart has less sunlight due to contact, and the color is yellow with white; in terms of appearance, the leaf base of baby cabbage is narrow and the vein is thin, while the leaf base and vein of Chinese cabbage are wide; in terms of wrapping heart, the wrapping heart of Chinese cabbage grows closely, and the leaf shrinks seriously The leaf surface of baby cabbage is relatively flat.
Cooking ingredients
Cooking Steps
Step1:Prepare a baby dis
Step2:Cut the baby vegetables into even sections for future us
Step3:Put water in the pot and boil a little salt and oil. Blanch the baby dishes. Don't blanch for too long to affect the taste and nutrition loss.
Step4:Blanch the baby dishes, cool them in cold water and drain them for later us
Step5:Steamed preserved eggs, peeled and ready for use (two are prepared. In fact, one is enough
Step6:Cut the preserved egg into pieces for later us
Step7:Chinese wolfberry soaked in water for a while and drained for standb
Step8:Diced preserved eggs on baby dishe
Step9:Chinese wolfberry is distributed on the egg
Step10:Put some high soup in the pot, boil it, add oyster sauce and stir well, then add sugar, salt and monosodium glutamate to make it fres
Step11:Just thicken the sauce with starc
Step12:Pour the sauce on the baby cabbag
Step13:Baby dishes with sauce look crystal clea
Step14:It's delicious to join the soup
Step15:Keep eatin
Step16:Let's try it, too
Step17:Necessary dishes for festival feas
Cooking tips:There are skills in making delicious dishes.
