Baby cabbage in soup(shang tang wa wa cai )

Baby cabbage in soup

Introduction:

"The baby food in the soup is light in color, and the baby is fresh and pleasant. It's salty and delicious. "

Production steps:

Step 1: get the ingredients ready. A piece of baby cabbage, peeled eggs.

Step 2: cut the baby cabbage into strips.

Step 3: peel and dice preserved eggs.

Step 4: soak dried rice in advance.

Step 5: shred ginger and set aside.

Step 6: put the bottom oil in the frying pan, heat it up, stir fry the shredded ginger, and then pour in the diced preserved egg and sea rice, stir fry

Step 7: pour in two bowls of water (soup is better), put baby cabbage, bring to a boil and simmer for 10 minutes.

Step 8: add a small spoon of salt, put the baby cabbage in order, put the preserved egg and sea rice on it, thicken the soup in the pot, and pour the juice on it. It's delicious.

Step 9: heat the frying pan with the bottom oil, add shredded ginger and stir until fragrant, then add the dried rice and preserved egg cubes and stir until fragrant.

Step 10: add two bowls of water to the pot, pour the baby cabbage in, cook it, and simmer for 10 minutes.

Step 11: add salt, put the cooked baby cabbage on the plate, pick out the preserved egg and sea rice and sprinkle them in the middle, thicken the soup in the pot and collect the juice. Pour it on the baby dish.

Materials required:

Baby dish: one

Pipan: one

Haimi: a handful

Ginger: a little

Salt: one teaspoon

Note: do not need to put chicken essence, Haimi and preserved eggs themselves are very fresh, it is not necessary to add to the cake.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: light

Chinese PinYin : Shang Tang Wa Wa Cai