Milk cabbage and skirt soup(nai bai cai qun dai tang )

Milk cabbage and skirt soup

Introduction:

"The milk cabbage has the functions of clearing away heat and toxin, dredging the intestines and stomach, etc. Undaria pinnatifida is a kind of seaweed of kelp family, which is rich in nutrients and high in edible value. It is known as a vegetable in the sea. It is rich in iodine and calcium, and its protein and iron content are more than kelp. It can be eaten by the general population, especially suitable for children's bone and intellectual development, pregnant women and lactation. Its taste is smooth, tender and delicious. When it is mixed with beans, vegetables and mushrooms, which are rich in plant fiber, it will further strengthen the function of food fiber. "

Production steps:

Step 1: prepare all the materials: clean the milk cabbage (pay attention to wash the sediment attached to the stem), soak the dried Undaria pinnatifida in cold water for 5 minutes, and gently wash off the debris attached to it;

Step 2: beat the eggs into the bowl and break them up;

Step 3: put proper amount of cooking oil into the pot, heat it, pour in the egg liquid and spread it evenly;

Step 4: fry the eggs in low heat;

Step 5: pour in some hot water and bring to a boil;

Step 6: add Undaria pinnatifida and cook for 5 minutes;

Step 7: skim the foam on the surface of the soup with a spoon;

Step 8: add milk cabbage and medlar, cook over high heat for about 2 minutes, add a little salt and chicken powder, taste and serve.

Materials required:

Milk cabbage: 300g

Dried Undaria pinnatifida: 1 pinch

Eggs: 2

Edible salt: a little

Chicken powder: a little

Precautions: 1. When making Undaria pinnatifida, it should be noted that the components in the mucus of Undaria pinnatifida are soluble in water. If you don't pay attention to them when washing, they will be lost. Therefore, when washing, if it is salted Undaria pinnatifida and gray dried Undaria pinnatifida, you need to gently wash away the salt and debris; if it is dry Undaria pinnatifida, it is best to use even the soaked water; 2, the eggs in the ingredients can be replaced by lean meat slices or various meat balls, which is also a good choice, and the meat ingredients can be directly put into the soup to cook; 3, this amount Suitable for 3-4 people.

Production difficulty: simple

Technology: pot

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Nai Bai Cai Qun Dai Tang