Cabbage and potato soup(bai cai tu dou tang )

Cabbage and potato soup

Introduction:

"Chinese cabbage has high nutritional value, including protein, fat, dietary fiber, water, potassium, sodium, calcium, magnesium, iron, manganese, zinc, copper, phosphorus, selenium, carotene, nicotinic acid, vitamin B1, vitamin B2, vitamin C and trace element molybdenum. Chinese cabbage is rich in nutrition, fresh and palatable in taste, various in methods, and resistant to storage, so it is a vegetable that Chinese people eat all year round. Chinese cabbage also has certain medicinal effects. In the compendium of Materia Medica, it is said that Chinese cabbage is "thirsty, non-toxic and beneficial to the intestines and stomach." According to traditional Chinese medicine, Chinese cabbage is sweet in taste and flat in nature. It has the effects of nourishing stomach and promoting diuresis, relieving heat and removing vexation. It can be used to treat cold, fever and thirst, bronchitis, cough, food accumulation, constipation, adverse urination, chilblain, ulcer bleeding, alcoholism and heat sores. Because of its low caloric content, it is also a good supplementary food for patients with obesity and diabetes; the trace element molybdenum can block the generation of carcinogens such as nitrosamines in the human body, which is a good anti-cancer product. "

Production steps:

Step 1: prepare the ingredients, wash the potatoes, cut the hob pieces, and rinse with water

Step 2: wash the cabbage and tear it into pieces

Step 3: cut the scallion into small pieces and slice the garlic

Step 4: cool the oil in a hot pan, add scallion, garlic and star anise to stir fry

Step 5: put potatoes into the pot, stir fry, add pepper powder, 1 tbsp soy sauce, stir fry evenly

Step 6: add Chinese cabbage, stir fry evenly, add cold water until the ingredients are completely submerged, add salt, cover the pot, and simmer

Step 7: take the right amount of flour in a bowl, add water and stir evenly

Step 8: Boil the water in the pot, add 6% flour water, turn to medium heat and simmer slowly

Step 9: stew until the ingredients are rotten, then add chicken essence to taste, and you can get out of the pot

Materials required:

Potatoes: moderate

Chinese cabbage: 1

Vegetable oil: right amount

Soy sauce: 1 tbsp

Salt: right amount

Scallion: right amount

Garlic: right amount

Pepper powder: right amount

Chicken essence: appropriate amount

Flour: right amount

Note: this soup will be better if it is stir fried with pork ~ ~ the amount of potatoes is selected according to the demand. I use more potatoes because I have more people. Chinese cabbage is delicious when I cut it by hand. Hee hee flour is mixed with cold water, and the flour is not easy to stick together. At last, the ingredients are stewed~~

Production difficulty: unknown

Technology: stewing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Bai Cai Tu Dou Tang