Baby cabbage in soup(shang tang wa wa cai )

Baby cabbage in soup

Introduction:

"Baby cabbage, also known as mini Chinese cabbage, is a new vegetable variety introduced from abroad, which has been favored in China in recent years. The shape is the same as that of Chinese cabbage, but the size is only one fourth to one fifth of that of Chinese cabbage, which is similar to the "simulation miniature version" of Chinese cabbage, so it is called Baby cabbage. Chinese cabbage is rich in vitamin A, vitamin C, vitamin B, potassium, selenium and so on. Eating Chinese cabbage often can prevent cardiovascular disease, reduce the risk of cancer, dredge the intestines and stomach, promote intestinal peristalsis, and keep the stool unobstructed. Can also strengthen the spleen diuresis, promote absorption. This way, the baby dish absorbs the nutrition of the soup, and the taste is more delicate. This time, Shi Yunsheng's chicken soup is used, and even the salt is not needed. It's very convenient. "

Production steps:

Step 1: raw materials are ready;

Step 2: shell the preserved egg and mash it with a spoon;

Step 3: wash wolfberry with warm water;

Step 4: wash and drain the baby cabbage;

Step 5: pour Shi Yunsheng's chicken soup into the pot and bring to a boil;

Step 6: blanch the wolfberry and take it out for use;

Step 7: add baby cabbage and cook until soft;

Step 8: take out the baby cabbage and put it on the plate;

Step 9: put the preserved egg into the pot, boil it, taste it, the saltiness in the chicken soup is enough, no more salt;

Step 10: pour the soup into the baby dish and decorate with medlar.

Step 11: finished product

Materials required:

Baby cabbage: 1

Preserved egg: 1

Shi Yunsheng soup: 200 ml

Wolfberry: 10g

Precautions: 1. Baby vegetable is a kind of vegetable that won't deform after being boiled. If you want to eat soft, you can cook it for a long time. 2. Chinese wolfberry can be blanched in thick soup to kill bacteria and make it sweeter. 3. It's better to smash preserved egg to make it taste better.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Shang Tang Wa Wa Cai