Chinese Food
Baby cabbage in soup
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Compared with Chinese cabbage, baby dishes are tender and crispy. Adults and children like to eat them. Baby dishes in soup. It should be said to be a very common dish. It's easy to do. It's quick to start. It tastes quite good. It's very popular. When I found out the secret of making the soup better, I was the most satisfied eater when I saw my family eating delicious and nutritious food.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Wash the baby dishes and cut them into four parts lengthwise.
Step3:Wash and cut the chives, and slice the garlic.
Step4:Put a little oil in the pot. When it's 50% hot, stir garlic slices and ginger slices.
Step5:Add clear water to the pot. Boil the chicken soup with Jiale old mother until boiling.
Step6:Put the baby cabbage in the pot. Boil it in high heat. Cook it in low heat for 10 minutes until the baby cabbage is soft and rotten. Remove it and put it on the plate.
Step7:Turn on the fire. Turn the thick soup in the pot and turn off the fire and pour it on the baby dishes. Sprinkle some chives. After the soup is heated, it melts, making the soup mellow, full-bodied, thick and delicious.
Step8:Prepare to enjoy it
Cooking tips:1. There will be baby dishes with Chinese cabbage heart pretending in the market now, so we should carefully choose them. The authentic baby cabbage is small but firm when pinched; if it is loose, it may be pretended to be cabbage core. 2. The soup is made by adding Jiale Tang Bao. Pay attention to putting in the clear water first, and then put the thick soup treasure into the boiling. Stir it thoroughly and evenly. As the soup is boiled, the thick soup treasure will melt completely. It will become thick and mellow. Such a delicious soup will be made even if it is finished. There are skills in making delicious dishes.
