Chinese cabbage in clear soup(min cai qing tang bai cai )

Chinese cabbage in clear soup

Introduction:

"My friends in Southern Fujian love to eat and make a clear soup cabbage. They said it was a dish they had eaten since childhood. It has always been my favorite vegetable. I also learned some of his private Fujian dishes from him. I have the opportunity to make them for you. Today, I'd like to share with you this light, refreshing and delicious Chinese cabbage soup. Hope you like it! Characteristics of Chinese cabbage soup: light and refreshing, strong fragrance "

Production steps:

Step 1: clean the cream cabbage and set aside.

Step 2: cut the cream cabbage into inch segments.

Step 3: cut the green onion into horseshoe slices and shred the ginger.

Step 4: when the frying pan is hot, add onion and ginger to stir fry.

Step 5: add cream cabbage and stir fry.

Step 6: stir fry until creamy white and completely discolored. Add a little water and bring to a boil. Turn to low heat and simmer for 2 minutes.

Step 7: stir fry with salt and chicken essence.

Step 8: stir well and you can put the dishes on the plate.

Step 9: mix the remaining soup with starch and thicken slightly.

Step 10: just pour the sauce on the cabbage.

Step 11: my favorite vegetable!

Step 12: Green Angel welcomes friends!

Materials required:

Cream cabbage: 400g (or baby cabbage)

Salt: right amount

Chicken essence: appropriate amount

Note: 1, do not fry onion ginger paste, it will taste bitter, color is also good-looking. 2. Time is the key, long into a stew, short time is not soft enough.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Min Cai Qing Tang Bai Cai