Baby cabbage in soup(shang tang wa wa cai )

Baby cabbage in soup

Introduction:

"Shangtang baby food is a very good combination of food and soup. Although it's not a kind of food, it's light and delicious. Especially for office workers who are very simple and convenient to work

Production steps:

Step 1: baby food is usually enough for two people. Generally, you don't store soup at home, so it's very easy to use at this time.

Step 2: cut the preserved egg into pieces. Slice garlic and shred ginger.

Step 3: after boiling water in the soup pot, put in the thick soup treasure to boil and set aside.

Step 4: heat the oil pan, add the garlic slices, stir fry until fragrant, and then add the baby cabbage which controls the dry water to stir fry quickly.

Step 5: stir fry the baby cabbage for about a minute. When you see the shrinkage, pour in the soup. Then add the diced preserved egg and shredded ginger. Bring to a boil.

Step 6: after boiling the baby cabbage for about two minutes, put the baby cabbage in the soup bowl. Leave the preserved eggs and continue to cook in the soup for about two minutes. Pour them into the soup bowl.

Materials required:

Baby food: right amount

Preserved egg: moderate amount

Garlic slices: appropriate amount

Shredded ginger: right amount

Nongtangbao: right amount

Salt: right amount

White pepper: right amount

Note: when stir frying baby cabbage, pour the soup into it. This kind of baby food doesn't taste too soft. Finally, boil more preserved eggs in the soup to remove the astringency of preserved eggs. It also increases the taste of the soup. Add some shredded ginger and white pepper to make the soup warmer and fresher.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Shang Tang Wa Wa Cai