Baby cabbage with corn soup(yu mi geng wa wa cai )

Baby cabbage with corn soup

Introduction:

"The medicinal value of wawacai is also very high. Traditional Chinese medicine believes that wawacai is slightly cold and nontoxic. It is often used to nourish the stomach and generate fluid, relieve thirst, diuresis and defecate, and clear away heat and toxin."

Production steps:

Step 1: cut the baby cabbage into strips.

Step 2: blanch in boiling water for 3 minutes, take out the shaker and filter.

Step 3: take the pot, add appropriate amount of chicken soup, pour in corn soup, boil.

Step 4: add seasoning and cook slowly until the soup becomes a little thick.

Step 5: pour the soup on the baby cabbage.

Materials required:

Corn soup: 250g

Baby food: 500g

Chicken soup: 500ml

Chicken oil: 10g

Salt: 5g

Chicken powder: 3G

Note: the soup can taste a little more important, because there is no bottom flavor in the blanching; the vegetables can be cut evenly for faster cooking; because the corn soup itself is sticky, it can be cooked thick without too much chicken soup.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Yu Mi Geng Wa Wa Cai