Cabbage soup(xiao bai cai tang )

Cabbage soup

Introduction:

"Pakchoi is sweet, mild cold and non-toxic. It has the functions of clearing heat, relieving vexation, diuresis and detoxification. The mineral calcium and phosphorus in Pakchoi can promote the development of bones, accelerate the metabolism of human body and enhance the hematopoietic function of human body. Carotene, niacin and other signature nutrients are also important substances to maintain life activities. It is also rich in vitamin B1, B6, pantothenic acid, with the function of relieving mental tension. Eating more cabbages before the exam helps to keep calm. "

Production steps:

Step 1: wash cabbage and cut into sections

Step 2: This is the soup left by stewing pig's hooves. It's cold

Step 3: heat the oil in the pan, then add the cabbage

Step 4: stir fry cabbage leaves until soft

Step 5: stir fry until soft and add the soup. If there is no soup to add water, boil the soup and add salt for seasoning

Step 6: put it in a bowl and enjoy it

Materials required:

Cabbage: 300g

Soup: right amount

Edible oil: right amount

Salt: right amount

Note: none

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Xiao Bai Cai Tang