Milk flavored cabbage soup(nai xiang bai cai tang )

Milk flavored cabbage soup

Introduction:

"Features: light milk fragrance, very comfortable to drink. Taste: light and delicious. Function of cabbage: the air is very dry in winter, and the cold wind does great harm to people's skin. Cabbage is rich in vitamin C, vitamin E, eat cabbage, can play a very good skin care and beauty effect. Applicable population: edible per capita. 1. It is especially suitable for patients with lung heat, cough, constipation and kidney disease to eat more, and women should also eat more. 2. Chinese cabbage is cold, stomach cold, abdominal pain, loose stool and dysentery should not eat more

Production steps:

Step 1: wash cabbage, mushroom and oyster mushroom.

Step 2: cut the onion and ginger and pat the garlic.

Step 3: cut cabbage, carrot, mushroom and mushroom.

Step 4: add oil into the pan, heat it up, add onion, ginger and garlic and fry until fragrant.

Step 5: stir fry the carrots first.

Step 6: stir fry the cabbage again until it collapses.

Step 7: add boiling water, add mushroom and mushroom, mix well, cover and cook for 2 minutes.

Step 8: open the lid and add milk.

Step 9: add chicken essence and salt to the pan.

Materials required:

Cabbage heart: half a tree

Mushroom: right amount

Carrot: right amount

Pleurotus ostreatus: right amount

Salt: right amount

Milk: moderate

Chicken essence: appropriate amount

Note: 1. Tear the mushroom into small pieces by hand, and cut the cabbage into strips. 2. Carrots should be fried with oil, so as to have nutrition.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: light

Chinese PinYin : Nai Xiang Bai Cai Tang