How to make three soup baby cabbage, simple way to make soup baby cabbage

There are a lot of delicacies in our lives that are liked by everyone, baby cabbage looks like an ordinary dish, in fact, if we master some good production methods, we can also make very delicious dishes. Today, I will introduce it to you in detail, and the practice and nutrition of baby cabbage in soup should be understood quickly!

Baby cabbage in soup is a famous dish of the Han nationality with full color and flavor, which belongs to the Cantonese cuisine. The main ingredient is baby cabbage, and the main cooking process is boiling, and then prepared in a thick soup. The finished product is fragrant, fresh and rich.

Method 1. Ingredients: 2 baby cabbage, 3 cloves of garlic, half a preserved egg, half a bowl of shredded green and red peppers, appropriate amount of refined oil, 1 bowl of water, 1 Jiale Qing Chicken Soup.

Method: After washing the baby cabbage, cut it from the middle, split it into four sections for later use, cut the garlic into slices, and cut the preserved egg into granules. Blanch baby cabbage and set aside.

Add refined oil, garlic slices and preserved eggs to the pot and stir-fry until fragrant, add water and a Knorr Qing Chicken Soup Flavor Soup Treasure, stir until melted, and then put the green and red pepper shreds into the pot and cook for a while. Add the baby cabbage and cook slightly, remove it, and pour the juice over the baby cabbage.

1] Tips: When choosing authentic baby cabbage, it is better to choose one that is small in size and strong in the hand. Baby cabbage can provide trace elements such as carotene, vitamin C, and B vitamins, and the content of zinc is among the best in vegetables.

Excipients: stick bones, lean meat, old chicken, old pumpkin.

Seasoning: chicken powder, MSG, salt, chicken juice.

Steps: 1. After the stick bones, lean meat, and old chicken are watered, add water to the pressure cooker and press for 1 hour to form a thick soup;

2. Peel and steam the old pumpkin and press it into sauce with a knife for later use;

3. It is better to cook the baby cabbage until it is lightly pressed, remove the water, and put it on a plate;

4. Put half a spoon of thick soup into the pot, mix it with chicken powder, MSG, salt, and chicken juice to suit your taste, and mix the pumpkin sauce to golden brown.

After reading the steps of the production method introduced above, you will understand it clearly! Baby cabbage is very nutritious, we make it into soup baby cabbage, not only the nutritious soup of the vegetable also has a good effect on health care. So if you like to eat, hurry up and go home and try to make it!

Prepare ingredients: 300 grams of baby cabbage, 1 preserved egg, appropriate amount of oil, 1 spoon of salt, appropriate amount of ginger, appropriate amount of green onion 1, prepare the doll, wash and cut finely, as shown in the figure below

2. Prepare the preserved eggs and cut them into pieces, as shown in the figure below

3. Add water to the pot, add shredded ginger and oil to boil, as shown in the figure below

4. Add preserved eggs and baby cabbage, cook the meat for three minutes, add salt to taste, as shown in the picture below

5. Put it in a bowl, sprinkle with minced green onions and serve, as shown in the picture below

Ingredients: 1 baby cabbage, 1 Songhua egg, 10 grams of dried shrimp, 3 shiitake mushrooms, 1 4 tsp salt, 1/2 tsp ginger (puree), 200 ml of broth.

Method:1Tear the baby cabbage into small pieces and wash it, soak the dried shiitake mushrooms in warm water for 20-30 minutes until they swell, cut them into small pieces, soak the dried shrimp in warm water for 10 minutes, cut the preserved eggs into small pieces, and chop the ginger.

2.Put 1 teaspoon of oil in the pot, when the oil is 30% hot, add minced ginger, chopped shiitake mushrooms, and fried dried shrimp until fragrant. 3.

Add the preserved eggs and stir-fry a few times, add the stock and bring to a boil over medium heat, then turn to low heat and cook for about 2 minutes4Add the baby cabbage, spread the baby cabbage evenly in the pot, cover and cook over high heat until the water boils, turn to low heat and simmer for about 1 minute5When the baby cabbage is soft, add salt to taste, put the vegetables on a plate with soup, and sprinkle with chopped green onions.

The medicinal value of baby cabbage is very high, and traditional Chinese medicine believes that it is slightly cold and non-toxic, and regular consumption has the effect of nourishing the stomach, removing annoyance and quenching thirst, diuretic and laxative, clearing heat and detoxifying.

Baby cabbage is a new vegetable variety introduced from Japan in recent years.

Baby cabbage is a "super small cabbage", but its potassium content is much higher than that of cabbage. It has been determined that baby cabbage contains about 287 mg of potassium per 100 grams, while the same weight of cabbage contains only 130 mg of potassium. Potassium is an important element for maintaining neuromuscular irritability and normal function, and people who often experience fatigue can eat more baby cabbage to have a good regulatory effect.

The common "baby cabbage in soup" is a good practice, you can add some enoki mushrooms, and use chicken broth to make stock, which is also good for improving immunity. Baby cabbage also helps gastrointestinal peristalsis, promotes bowel movements, and eating more in autumn and winter also has the effect of relieving dryness and diuresis.

How to make baby cabbage in soup? Remove the baby cabbage, cut off, add garlic slices, diced ham sausage, preserved eggs and stir-fry evenly, then pour in the cabbage and stir-fry evenly.

Learn to make baby cabbage in soup in 1 minute, simple and delicious, and not expensive ......

Wash the baby cabbage and split it into 4 sections; Green peppers, red peppers, preserved eggs, ham dices, garlic slices, green onions, garlic slices, green onions in a boiling pot, garlic slices and green onions, when the garlic slices are burnt but not mushy, put in white water chicken essence + salt, after the water boils, put in the baby cabbage, put in the diced preserved eggs, and then boil, and cook until the baby cabbage becomes soft; Take out the baby cabbage and put it on a plate, put the green and red peppers into the soup, cook for one minute, add water starch to thicken, and pour it on the baby cabbage.

1.Cut the baby cabbage into strips, cut the preserved egg into cubes, slice the pork loin, and dice the carrots for luncheon; 2.The water in the pot is boiling, and the baby cabbage is blanched and removed; 3.

Heat the oil in a pan, add garlic slices, preserved egg pieces, pork slices and stir-fry, then add water and bring to a boil; 4.Add diced luncheon meat, add wolfberry, pepper, etc., mix well, and pour it on top of baby cabbage.

Ingredients: baby cabbage; Songhua eggs (duck eggs), red peppers, green peppers, garlic, chives, broth, water starch, salt.

Method. 1. Wash the baby cabbage and cut it into 4 sections;

2. Dice the green and red peppers and preserved eggs, mince the chives and slice the garlic for later use.

3. Put the pot on the fire, add a little oil, put the garlic slices and fry until golden brown and fragrant.

4. When the garlic is charred but not mushy, pour the stock into the pot and bring to a boil.

5. After the water boils, put the baby cabbage into the pot.

6. Cover the pot and bring to a boil again, cook until the baby cabbage is soft, then remove and put on a plate.

7. Pour the diced green and red peppers and preserved eggs into the pot and boil, then add a little water starch to thicken, and pour it on the baby cabbage.

baby cabbage, pork ribs, preserved eggs, sausages, goji berries, ginger, salt.

1.Wash a baby cabbage, soak it in salted water for half an hour, then cut it into six pieces, cut the preserved eggs and sausages into cubes for later use, and slice the ginger;

2.Chop the pork ribs into small pieces, blanch them in boiling water, then remove them, transfer them to a casserole, add ginger slices, bring to a boil over high heat, turn to low heat and cook for half an hour;

3.Remove the ribs, add diced preserved eggs and sausages to the remaining broth and simmer for 5 minutes;

4.Add baby cabbage, goji berries, and add an appropriate amount of salt;

5.After boiling, first put the baby cabbage on the plate, and then pour in the appropriate amount of soup.

Ingredients: 2 baby cabbage, a preserved egg, a salted egg, a little oyster mushroom, about 10 wolfberries, a concentrated soup stock, ginger, onion and garlic.

Method:1Wash the baby cabbage and cut each vegetable into six pieces.

2.Cut the preserved eggs and salted eggs into cubes, tear the oyster mushrooms, cut the green onions, slice the ginger, and pat the whole garlic cloves.

3.Stir-fry the ginger, shallots and garlic from the pan, and stir-fry the mushrooms in the pan first.

4.Add boiling water and wolfberries, concentrate the soup (chicken broth flavor) and bring to a boil. Once the soup is boiling, add baby cabbage, preserved eggs, and salted eggs.

5.After the baby cabbage is boiled soft, try the taste, basically no need to add salt, if it is not enough to taste, add a little salt to taste.

1.Break the baby cabbage pieces and wash and drain the water.

2.Prepare lean minced meat.

3.Chop the pine preserved eggs into cubes.

4.Wash the green onion and cut into small pieces.

5.Pour two bowls of cold water into the pot, half a spoonful, add minced meat, and spread.

6 Add baby cabbage and pine preserved eggs at a time, cover the pot and simmer for 3-5 minutes, and the baby cabbage can be cut off.

7.After the pot is boiling, add salt to taste, and it is ready to serve.

1. Wash the scallops, add an appropriate amount of warm water to the drawer and steam for 20 minutes, and then grind them into shreds by hand for later use;

2. After rinsing the baby cabbage with water, cut it into six to eight cloves (note: be sure to leave the roots to prevent the leaves from falling apart);

3. Finely chop the green onion and garlic, and cut the millet pepper into cubes;

4. Put water in a clean pot, add a little salt and cooking oil to boil, add baby cabbage and cook until the leaves become soft and remove them;

5. Put oil in the clean pot, stir-fry the chopped onion and garlic and millet pepper when it is hot, add the oyster sauce, sugar, broth and steamed scallop soup, put in the blanched baby cabbage after boiling over high heat, and then remove it after boiling for 1 minute on medium heat.

1. First of all, change the baby cabbage to a knife, (you can prepare some auxiliary materials, such as: tofu, winter melon, vermicelli) put oil in a hot pot, put some green onion in the pot, put a few pieces of tomatoes, fry the tomato juice, add an appropriate amount of water, the water is boiled, first dry the baby cabbage, put the auxiliary materials, and finally put the baby cabbage leaves, until the pot is boiled, put salt chicken essence and five-spice powder (must be put to make soup) monosodium glutamate, out of the pot, sprinkle some coriander.

2. 100g baby cabbage, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of scallops, appropriate amount of vermicelli.

Soak the scallop in water, cut the roots of the baby cabbage and tear it with water; Put water in the pot and put in the conpoy; Bring to a boil Add baby cabbage; Add salt to taste;Add vermicelli to a boil; Add an appropriate amount of sesame oil.

3. Dried shrimp baby cabbage soup.

Wash the baby cabbage, cut it vertically and soak it in salt water for later use; After washing the dried shrimp, soak it in warm water for a few minutes; Add water to the pot and bring to a boil, then add the soaked dried shrimp (add it with water); Add baby cabbage; Add an appropriate amount of seasoning or stock and cover the pot; Cook until baby cabbage is tender and serve; Finally, put the dried shrimp on top of the baby cabbage, drizzle with the soup, and you're done.

Baby cabbage (3 pieces), preserved eggs (2 pieces), green pepper (1 piece), red pepper (1 piece), red dates (5 pieces), wolfberry (1 tablespoon), garlic (2 cloves), ginger (2 slices), green onion (1 root), stock (3 cups).

Seasoning: oil (3 tablespoons), salt (1 4 tablespoons), chicken broth (1 3 tablespoons), cornstarch water (1 3 cups).

Steps: 1. Peel off the shell of the preserved egg and cut it into six pieces with an egg cutter; Wash the red dates and wolfberries and soak them in water.

2. Wash the baby cabbage and cut it in half; Remove the stems and seeds of the green and red peppers and cut into cubes.

3. Heat 3 tablespoons of oil, stir-fry ginger, garlic slices and green onions, pour in green and red pepper pieces and stir-fry well, pour in 3 cups of broth, add red dates and wolfberries and stir well and boil.

4. Add preserved eggs and baby cabbage, mix well, cover and cook over medium-low heat for 5 minutes.

5. Cook until baby cabbage is tender, add 1 4 tablespoons of salt and 1 3 tablespoons of chicken broth powder to taste.

6. Pour in cornstarch water and stir well to thicken the soup and remove from the pot.

500 grams of baby cabbage, 50 grams of dried shrimp, 1 preserved egg. Garlic, ginger, salt, stock, and vegetable oil.

1. Remove the old gang and old leaves of baby cabbage and wash them; Peel the preserved eggs and chop them; Wash the dried shrimp and soak it in warm water;

Peel the garlic, wash and slice; Wash the ginger and shred.

2. Put the pot on the fire, put in vegetable oil, put in garlic slices, dried shrimp, preserved eggs, and ginger shreds when it is hot, fry until fragrant, add broth and salt and boil over high heat, and put baby cabbage to boil.

2 baby cabbage, vermicelli; Excipients: preserved eggs, shrimp skin, shredded ginger.

1. Wash the baby cabbage with water.

2. Heat the pot, pour in a little oil, and stir-fry the shrimp skin, ginger shreds and preserved eggs in the pot after the oil is hot, and the preserved eggs can be slightly browned.

3. Pour an appropriate amount of water or stock into the pot and cover the pot.

4. After the pot is boiled, put the washed baby cabbage into the pot and boil.

5. Wait until the baby cabbage is soft (about five minutes), add a little chicken essence and salt to the pot.

6. Put the vermicelli into the pot and boil, don't cook it too much, it's about seven medium-rare, take it out and put it at the bottom of the plate.

7. Pour the boiled baby cabbage into the plate with the soup to be prepared, and a delicious baby cabbage in soup is ready.

Tips: 1. Don't cook baby cabbage for too long, otherwise it won't taste good when it gets old.

2. The vermicelli must not be fully cooked, because in the end, the baby cabbage that has just come out of the pot should be poured into the plate together with the soup, and the vermicelli will also be cooked, and it will be very elastic and tasteful.

1. First of all, change the baby cabbage to a knife, (you can prepare some auxiliary materials, such as: tofu, winter melon, vermicelli) put oil in a hot pot, put some green onion in the pot, put a few pieces of tomatoes, fry the tomato juice, add an appropriate amount of water, the water is boiled, first dry the baby cabbage, put the auxiliary materials, and finally put the baby cabbage leaves, until the pot is boiled, put salt chicken essence and five-spice powder (must be put to make soup) monosodium glutamate, out of the pot, sprinkle some coriander.

2. 100g baby cabbage, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of scallops, appropriate amount of vermicelli, soak the scallops in water, cut the roots of the baby cabbage and tear them with water; Put water in the pot and put in the conpoy; Bring to a boil Add baby cabbage; Add salt to taste;Add vermicelli to a boil; Add an appropriate amount of sesame oil.

3. Dried shrimp baby cabbage soup.

Wash the baby cabbage, cut it vertically and soak it in salt water for later use; After washing the dried shrimp, soak it in warm water for a few minutes; Add water to the pot and bring to a boil, then add the soaked dried shrimp (add it with water); Add baby cabbage; Add an appropriate amount of seasoning or stock and cover the pot; Cook until baby cabbage is tender and serve; Finally, put the dried shrimp on top of the baby cabbage, drizzle with the soup, and you're done.