Cabbage Cream Soup (one of low fat cream soup series) [traditional soup] fresh taste(bai cai nai you nong tang di zhi fang nai you nong tang xi lie zhi yi chuan tong de nong tang xin xian chang )

Cabbage Cream Soup (one of low fat cream soup series) [traditional soup] fresh taste

Introduction:

"Chinese cabbage Cream Soup (one of the low fat cream soup series) [traditional soup] fresh taste, now is the season of bacon and Chinese cabbage. Chinese bacon and Chinese cabbage to make western style soup is very delicious, a thick soup with a little light. Cream soups made with low-fat cream have a strong, non greasy flavor. Here, I made a bowl of private dishes and enjoyed it with & quot; cabbage Cream Soup & quot; and & quot; garlic and pepper Italian Black Pearl noodles & quot

Production steps:

Step 1: Bacon > dice (0.1-0.2 cm). Garlic > chopped. Celery powder (Basil powder) > appropriate amount.

Step 2: cabbage > cut into thin slices.

Step 3: Vegetable cream, milk.

Step 4: prepare wok to medium and small hot pot.

Step 5: pour in the cut bacon.

Step 6: saute the bacon with medium and small heat to make the oil burnt.

Step 7: add mashed garlic and stir fry over medium low heat.

Step 8: add the Chinese cabbage stem, stir fry in medium heat until the Chinese cabbage stem is 4,5 cooked.

Step 9: add Chinese cabbage leaves.

Step 10: stir fry the stem and leaves of Chinese cabbage until they are 8% cooked, then turn off the fire.

Step 11: start another pot without water in it.

Step 12: turn the cabbage in the wok into the prepared wok.

Step 13: pour in the cream and milk and cook over medium high heat.

Step 14: after boiling in the pan.

Step 15: turn to low heat and cook until you like. Occasionally stir gently along the pan. (stirring is to make the bottom of the pot not scorch and taste even, so it is necessary to stir occasionally.)

Step 16: add salt again, stir slightly, then turn off the engine.

Step 17: in the bowl.

Step 18: Sprinkle with black pepper.

Step 19: Sprinkle with parsley powder.

Step 20: the finished product of cabbage cream soup.

Materials required:

Bacon: 50g

Chinese cabbage: 450 grams

Vegetable fresh cream: appropriate amount

Milk: moderate

Garlic: right amount

Parsley powder (Basil powder): appropriate amount

Salt: right amount

Black pepper: right amount

Note: after the experience: 1: Bacon, Chinese cabbage cut into shape, according to personal preferences can. 2: Parsley powder (brazili powder) fresh products, dry products, general supermarkets can buy. 3: Step (6) and (7) if the small fire is too big, turn it into small fire. 4: Step (16) can also be added pepper pot, step (18) does not need to add. 5: The amount of cabbage cream soup here is about that of two people.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Bai Cai Nai You Nong Tang Di Zhi Fang Nai You Nong Tang Xi Lie Zhi Yi Chuan Tong De Nong Tang Xin Xian Chang