Chinese cabbage in soup(shang tang bai cai )

Chinese cabbage in soup

Introduction:

"I've never tried anything like soup soup - it simulates the taste of bone and meat soup, making soup a time-saving, fire-saving and labor-saving thing. For people who love fresh soup but suffer from time-consuming cooking, the use of thick soup treasure is undoubtedly a convenient way. I've always wondered to what extent such a thing is similar to a real soup? This unexpected attempt finally satisfied the curiosity. With Shi Yunsheng, it's a bit difficult. It seems that the only thing I like most is soup. How to present the soup that can be simplified or complicated? The eyes finally fell on the cabbage. There is a famous dish in Sichuan cuisine -- boiled cabbage. Fresh and elegant, strong flavor, soup taste strong and clear, clear as boiling water, not greasy, taste fresh, not light, not thin, highlight a "fresh" word. One bowl, two pots. Looking at the table of ingredients in the flavoring agent, decisively, only one. Chinese cabbage soup, Shi Yunsheng's interpretation

Production steps:

Step 1: prepare materials

Step 2: wash the cabbage

Step 3: add water to the pan, add the crushed ginger and bring to a boil

Step 4: add cabbage and blanch for a while

Step 5: add raw meat and bone soup

Step 6: cabbage cooked, out of the pot, bowl, sprinkle with onion

Materials required:

Shi Yun's raw meat and bone soup: 1

Cabbage: 2

Ginger: 1 small piece

Scallion: right amount

Note: meat and bone soup has enough salt, no need to add extra salt.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Shang Tang Bai Cai