Chinese cabbage in soup(shang tang bai cai )

Chinese cabbage in soup

Introduction:

"This dish is made when I feel good in the restaurant. It tastes fresh and original."

Production steps:

Step 1: remove sand and cut the lean meat. Slice the cabbage. Chop onion, ginger and garlic, slice preserved egg.

Step 2: preheat the casserole, pour in the oil after smoke, add ginger powder and saute until fragrant, add Sandworm and yaozhu and saute until fragrant, cook like half a spoonful of rice wine and stir fry slightly. Add minced garlic, pour in sliced meat, add half a teaspoon salt and continue to stir fry until the sliced meat changes color. Pour in 250g water and boil it into soup.

Step 3: after the soup is boiling, turn over the Chinese cabbage slightly and add half a spoonful of rice wine. Don't cover the pot, or the vegetables will turn yellow easily. Turn to medium and low heat and simmer for a while.

Step 4: when the vegetables are ready to be cooked, put the preserved egg on the cabbage, roll for half a minute, then turn off the fire and serve.

Materials required:

Chinese cabbage: one

Lean meat: 80g

Yaozhu: 10g

Shallot: a little

Ginger: right amount

Garlic: right amount

Sandworm: 30g

Preserved eggs: 2

Salt: right amount

Rice wine: moderate

Note: Sandworm is a very good seafood, with it and yaozhu hanging flavor, no matter how good the chicken can not boil the sweet soup.

Production difficulty: ordinary

Process: casserole

Production time: 10 minutes

Taste: Original

Chinese PinYin : Shang Tang Bai Cai