Scallop and cabbage soup(gan bei bai cai geng )

Scallop and cabbage soup

Introduction:

"This soup is made of ordinary materials and easy to make, but it's delicious. It tastes smooth and fresh. It won't disappoint you."

Production steps:

Step 1: main materials. Chinese cabbage is the best choice.

Step 2: wash the scallops with clean water, soak them in boiling water for a while until soft, and twist them with fingers or grind them with the back of a knife. You don't need much scallops. About ten are enough.

Step 3: shred the Chinese cabbage, shred a little ginger, and cut the green onion.

Step 4: pour scallops and soaking water into the pot, add shredded ginger, add appropriate amount of water and bring to a boil.

Step 5: add shredded cabbage, salt and bring to a boil until the cabbage is soft and hard as you like. Personally, I think it would be better if the shredded cabbage was burnt down.

Step 6: prepare water starch and whole egg liquid (one egg is enough).

Step 7: thicken and pour in the egg. Turn off the heat, add chicken essence and mix well. Drizzle with sesame oil, sprinkle with white pepper and scallion. Done.

Materials required:

Chinese cabbage: moderate

Scallops: right amount

Eggs: right amount

Ginger: moderate

Shallot: moderate

Salt: right amount

MSG: right amount

White pepper: right amount

Sesame oil: appropriate amount

Note: when pouring in the egg liquid, use a small fire, pour on one side and stir quickly in the pot with chopsticks, so that the egg flowers will be very uniform and beautiful.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Gan Bei Bai Cai Geng