Baby vegetable with salted egg yolk(xian dan huang wa wa cai )

Baby vegetable with salted egg yolk

Introduction:

"In the alternate seasons of autumn and winter, people with weak stomach and intestines are easy to cause discomfort. My husband is one of them. He has been eating steamed bread, millet porridge and pickles with him for several days. Make a vegetable suitable for autumn and winter tonight -- baby food. Baby cabbage is thin, sweet and tender, delicious, slightly cold and non-toxic. It can nourish the stomach and generate fluid, relieve thirst, diuresis and defecate, and clear away heat and toxin. The overall size of Chinese cabbage is only one fourth to one fifth of that of Chinese cabbage, but its potassium content is much higher than that of Chinese cabbage. Baby vegetables also help gastrointestinal peristalsis, promote defecation, autumn and winter season to eat more, there are jiezao diuretic effect

Production steps:

Step 1: for two, one tree at a time is enough

Step 2: I didn't buy raw egg yolk. I used cooked duck eggs, which is more convenient.

Step 3: cut, wash and dry baby cabbage. Generally, the dishes served in restaurants are cut like this, but when cooking at home, I always break them apart and wash them thoroughly.

Step 4: take out the salted egg yolk, grind and set aside.

Step 5: put a little oil and a little water in the pot, put baby cabbage into the pot, cook until it is soft and rotten, add salt and mushroom essence to taste and put on the plate.

Step 6: put the salted egg yolk into the remaining soup in the pot, bring to a boil, pour it on the baby cabbage, and serve.

Materials required:

Baby cabbage: 1

Salted egg yolk: 2

Refined salt: right amount

Mushroom essence: moderate amount

Note: how to distinguish the true and false baby cabbage: 1, the appearance is obvious, you can feel the baby cabbage body shape is more uniform and meticulous, the width of the head and tail is basically the same, and the cabbage heart can see the root is thick, the color is more yellow and white. 2. The leaves of baby cabbage are yellow in color. Because of different varieties of Chinese cabbage, if it's the heart of Chinese cabbage, it will be yellow and white. Even if many greenhouses prevent Chinese cabbage from being exposed to light to make fake, the leaf color of Chinese cabbage is also different from the natural color of baby cabbage. 3. On the surface, the leaf base of Brassica chinensis is narrow and the vein is fine. The leaf base and vein of Chinese cabbage are wide. 4. The pericarp growth of Chinese cabbage is relatively close, and its leaves are seriously wrinkled and twisted. The leaf surface of baby cabbage is relatively flat, and the leaf curl pattern is also very delicate and beautiful. The leaves of baby cabbage are straight and the leaves of cabbage heart bend inward.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xian Dan Huang Wa Wa Cai