Baby cabbage in soup(shang tang wa wa cai )

Baby cabbage in soup

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: cut the baby cabbage into thin strips.

Step 3: blanch in boiling water to soften.

Step 4: drain.

Step 5: put the baby cabbage on the plate.

Step 6: dice preserved egg and ham sausage.

Step 7: add a little salt to the concentrated chicken juice, add a little cooking wine, and add boiling water to make the sauce.

Step 8: pour the mixed juice into the dishes on the plate, and pour the soup into the dish for 8 minutes, so as to prevent the soup from seeping out after steaming.

Step 9: steam over high heat for 5-7 minutes.

Step 10: take out carefully after steaming to avoid scalding.

Materials required:

Baby dish: one

Pipan: one

Ham sausage: one

Concentrated chicken juice: right amount

Salt: right amount

Cooking wine: moderate

Note: 1, baby dishes as far as possible to choose small, generally all four, if there is no small, you can cut the big. 2. Choose a plate with a deep mouth so that the soup doesn't seep out when steaming. 3. Boiled baby cabbage, one is the color is more beautiful after steaming, the other is to reduce the steaming time.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Shang Tang Wa Wa Cai