Cabbage and minced meat soup(bai cai rou mo tang )

Cabbage and minced meat soup

Introduction:

"Chinese cabbage is rich in crude fiber, which can not only moisten the intestines and promote detoxification, but also stimulate gastrointestinal peristalsis, promote stool excretion and help digestion. It has a good effect on the prevention of colorectal cancer. In winter, Chinese cabbage is used for beauty and skin care. Chinese cabbage is often fried, and sometimes it's good to eat in a new way. For example, this kind of Chinese cabbage minced meat soup has both meat and vegetables, and tastes light and sweet. It's suitable for ordinary people with big fish and big meat. Drinking a light soup occasionally is also good for their stomach and intestines. "

Production steps:

Step 1: get the materials ready.

Step 2: wash and shred the cabbage.

Step 3: cut the scallion into small pieces.

Step 4: slice the lean meat and chop it into minced meat.

Step 5: boil water in a pan.

Step 6: pour in shredded cabbage and bring to a boil. Turn to low heat and cook for 5 minutes until cabbage 6 is ripe.

Step 7: pour in minced meat and bring to a boil.

Step 8: add proper amount of oil and stir.

Step 9: add appropriate amount of scallion before boiling, stir well and turn off the heat.

Materials required:

Chinese cabbage: 1

Lean meat: moderate

Scallion: right amount

Salt: right amount

Note: if you directly pour the minced meat into the pot to boil, it will become a large mass of meat. You might as well add a little hydration in the minced meat to boil the minced meat, and then pour it into the pot to boil, it will be scattered.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bai Cai Rou Mo Tang