Black cabbage soup(wu cai cai sui tang )

Black cabbage soup

Introduction:

Nutrition analysis of Wutai vegetable: 1. Wutai vegetable sown in autumn is famous for its sweet taste after frost and snow. It is regarded as a treasure in Chinese cabbage. Because it contains a lot of dietary fiber, calcium, iron, vitamin C, vitamin B1, vitamin B2, carotene and so on, it is also called "vitamin" dish. 2. The dietary fiber in Wuta vegetable has a good effect on the prevention and treatment of constipation. 3. Traditional Chinese medicine recorded in food materia medica: "Wuta Cai is sweet, smooth and non-toxic. It can smooth the intestines, soothe the liver and benefit the five internal organs. " 4. Eating Wuta vegetables often can also enhance the body's resistance to disease and make the skin lustrous and healthy. “”

Production steps:

Step 1: Black vegetables

Step 2: cut into small pieces (I beat them with a cooking machine)

Step 3: Chop green onion

Step 4: put a little oil in the pot, pour the broken food into the pot and stir fry

Step 5: add chicken soup (if there is no ready-made soup, clear water is OK, but remember to order chicken essence or monosodium glutamate before leaving the pot)

Step 6: put the raw powder into the bowl, add a little water and stir evenly. After the soup boils, pour in the starch and stir with a spoon to prevent the paste

Step 7: knock the eggs into a bowl to break them up, boil the soup in the pot again, slide in the eggs, and then add chopped green onion, salt and pepper to make them mature~~

Materials required:

Wucai: one tree

Shallot: one tree

Egg: one

Salt: right amount

Pepper: right amount

Raw powder: appropriate amount

Note: the only reason why we use black vegetable shreds is that we don't like to eat vegetable stalks, which makes o (∩∩∩∩∩∩∩∩∩∩∩∩∩)_ ∩)o

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Wu Cai Cai Sui Tang