How to cook baby cabbage soup is simple and delicious

Ingredients: baby cabbage, ham, chili, preserved eggs, pork bone broth.

Excipients: hemp oil, salt, garlic.

Method: 1. Prepare the ingredients first, clean the baby cabbage and divide it in half, cut the ham and sausage peppers into lings, cut the garlic into small cloves, cut the preserved eggs into cubes, and make pork bone soup.

2. Add a little sesame oil to the pot, and add garlic cloves when the oil temperature is four or five layers hot.

3. When the garlic cloves are fried until golden brown, add the prepared pork bone broth.

4. After the soup is boiling, add the chopped baby cabbage and cook until soft.

5. Take out the baby cabbage and put it on a plate, and leave the bottom soup in the pot.

6. Continue to boil the ham sausage, pepper ticket, and diced preserved eggs.

7. After boiling, add a little salt and water starch to thicken and pour it on the cooked baby cabbage.

2 baby cabbage, 3 cloves of garlic, half a preserved egg, half a bowl of shredded green and red peppers, an appropriate amount of refined oil, 1 bowl of water, and 1 concentrated 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 concentrated soup, 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.

Ingredients: baby cabbage; 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 chicken powder, MSG, salt, and chicken juice to suit your taste, and mix the pumpkin sauce until golden brown, and yawn until the soup is thick.

Ingredients: baby cabbage;

Excipients: ham, carrots, peas, soup concentrate, salt, chicken essence, sesame oil.

Steps: 1. Break the baby cabbage into a casserole, and dice the ham and carrots for later use.

2. Add water to the pot and boil the concentrated soup, peas, diced ham and carrots, add water and boil again.

3. Put the casserole on the fire and heat it, pour the boiled soup into the casserole and add salt and chicken essence after it is opened;

4. Cook for 1 minute, then remove from the pot and add a few drops of sesame oil.

Ingredients: 1 baby cabbage; Excipients: minced garlic appropriate amount Seasoning: appropriate amount of salt.

Steps: 1. Cut baby cabbage into strips (cut 8 strips into ordinary size).

2. Add water to the pot (stock is better), boil the baby cabbage and set aside.

3. Put a little salad oil in the pot, stir the minced ginger and garlic until golden brown, add an appropriate amount of salt, and pour it over the baby cabbage.

Ingredients for 2 people.

2 baby cabbages.

Accessories. Knorr Old Hen Soup Flavor Thick Soup Treasure 1 capsule.

5 grams of garlic slices. Oil to taste.

Chives to taste. 2 slices of ginger.

Step 1: All the ingredients.

Step 2: After the baby cabbage is washed, cut it lengthwise into quarters.

Step 3: Wash and mince the chives and cut the garlic into slices for later use.

Step 4Put a little oil in the pot, boil until it is 50% hot, then add garlic slices and ginger slices and stir until fragrant.

Step 5: Add water to the pot and boil until boiling.

Step 6Put the baby cabbage into the pot, bring to a boil over high heat, and cook over low heat for 10 minutes until the baby cabbage is soft and rotten, then remove and put on a plate.

Step 7: Turn on the high heat, turn the soup in the pot to a thick one, turn off the heat and pour it on the baby cabbage, sprinkle a little chopped chives. The soup melts after heating, making the soup mellow and rich, thick and delicious.

Finished product drawing. Cooking skills.

Nowadays, there are baby cabbage in the market that are passed off as Chinese cabbage hearts, so you should choose carefully. Authentic baby cabbage, small but firm to the touch; If it is loose when pinched, it is likely to be passed off with Chinese cabbage cores.

The soup is made with the addition of Knorr Bisque Bao. Note that first put in water, then put the soup treasure into the boil, stir thoroughly, as the soup is boiled, the soup treasure will also completely melt, become thick and mellow, such a fragrant soup is completed.

Ingredients: baby cabbage, preserved eggs, pork belly.

Excipients: green onions.

Seasoning: chicken essence, salt, white vinegar, chicken essence, oyster sauce, sesame oil.

Baby cabbage in soup] - full of fragrance.

1.Let's start preparing the ingredients.

Prepare three baby cabbages, cut off the roots, and then cut them into long strips.

Prepare two preserved eggs, wash them and cut them into small pieces.

Prepare a small piece of pork belly and cut into thin slices.

2.Now let's start preparing the excipients.

Prepare a section of green onion and cut it into finely chopped green onions.

Prepare a small piece of ginger, cut into shreds, and put it all in the same bowl for later use.

3.Next, blanch the baby cabbage.

Boil water in the pot, add a little chicken essence and salt, and then add some vegetable oil and white vinegar to lock the nutrients in the baby cabbage and prevent the baby cabbage from changing color.

4.Let's start cooking.

Heat the oil in the pot, after the oil is hot, put the meat slices into the pot, stir out the fat inside, fry the meat slices white, fry until fragrant, pour the Songhua eggs, green onions, and ginger into the pot and fry the fragrance.

Pour an appropriate amount of water from the side of the pot, add 2 grams of salt, add a little more chicken essence or chicken juice, then add 5 grams of oyster sauce, stir to dissolve the seasoning.

It is best to use stock for this dish, and if there is no stock, you can add more chicken essence or chicken juice to increase the heaviness of the soup and make it taste better.

After the soup boils, pour the baby cabbage into the pot, turn to low heat and simmer for 2 minutes, let the baby cabbage absorb the soup and taste, and finally pour in a little sesame oil and stir well.

Serve the baby cabbage in the soup.

Ingredients: baby cabbage, preserved eggs, salted duck eggs, shiitake mushrooms, lean meat, ham sausage, green onions, ginger and garlic, cooking wine, salt, chicken essence, milk, wolfberry.

Preparation Blanching: Clean the baby cabbage and cut it into small pieces. Add salt and oil to the water, boil and blanch baby cabbage for 2 minutes, remove and put in a bowl for later use.

Boil soup: heat the pan with cold oil, fry the garlic to bring out the fragrance, fry until golden, put out the spare minced meat and fry the raw onions, ginger slices, preserved eggs, salted duck eggs, pour some cooking wine ham sausages, mushrooms and stir-fry until the sand boils water, put in the garlic just now, put some salt and chicken essence to taste.

Baby cabbage and duck soup.

Difficulty: Ingredients: Appropriate amount of baby cabbage, a duck cut into pieces.

Ingredients: green onion, ginger, carrot, corn, salt, monosodium glutamate.

Introduction to the recipe of baby cabbage and duck soup.

Early autumn is coming, the autumn rain continues, send away the scorching summer, the weather is much cooler, the family on the daily dinner table is eager for hot porridge soup and the like, warm up and warm the stomach of this baby cabbage duck soup, I often do it in winter, duck meat is not only delicious, but also clear heat, detoxification, nourish yin, enhance human immunity, tonify the lungs, moisturize dryness, the effect of nourishing the skin, the nutritional value is very high, stew a pot of hot duck soup put on the ingredients as you like, really enjoy Ao!

How to make baby cabbage duck soup:

1. Pick and wash the three duck legs.

2. Chop into blocks.

3. Pour water into the pot and bring to a boil, pour in an appropriate amount of cooking wine, put in the duck pieces and boil until the water boils again, remove and drain the water.

4. Put cold water in the pot, put the blanched duck pieces, green onion and ginger segments, light the fire and start to simmer, turn to low heat and simmer slowly after boiling.

5. Wash and cut the baby cabbage into cubes.

6. Wash the carrots and cut them into sections.

7. Cut the corn into sections.

8. Soak the tea tree mushrooms in advance and pick and wash them (other mushrooms can also be used).

9. After boiling for 30 minutes, put the tea tree mushrooms and boil them to bring out the fragrance.

10. Put the carrots, the corn on low heat and cook for another 20 minutes, if you feel that the soup is less, you can add some hot water.

11. Put baby cabbage, put an appropriate amount of salt, and a little monosodium glutamate.

12. It's OK when the cabbage is cooked.

Ingredients: Half a baby cabbage.

Ham some.

Salted duck egg 1 pcs.

A handful of dried shrimp.

Zero failure to serve the practice of baby cabbage in soup.

Cut, add a little salt and soak in water.

A handful of dried shrimp. Finely chop the ham.

After the salted duck eggs are cooked, crush them.

The key step of freshness: dried shrimp! Stir-fry in hot oil until fragrant.

Pour the ham, salted duck eggs and stir-fry slightly.

Add a bowl and a half of water to boil, and the amount of water can be adjusted later, it doesn't matter.

Stack into the cabbage, the amount of water is slightly lower than the Chinese cabbage.

Because the Chinese cabbage will come out of the water, you don't need too much, if you feel that the cabbage is too big, the water is not enough, you can add more.

Bring to a boil and reduce the heat to low for about five minutes. Taste it very fresh.

Yes, you don't need to add any seasoning.

Method 1. 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.

Practice 2. 1. Wash the baby cabbage and divide each tree into 4 parts with a knife (cut in half); Remove the head and skin the dried shrimp and wash the shrimp line; Finely chopped bacon (it is recommended to cut small slices, Dad said I can't eat what I cut in my mouth); Songhua eggs cut into small cubes (I cut them too big);

2. Boil 800cc of cold water in a pot, add dried shrimp and 1 teaspoon of salt (according to your taste), and blanch baby cabbage after the water boils;

3. Put the baby cabbage in the container first, pour out some water, (enough to pour the soup), put some pepper noodles in the water left in the pot, put the bacon to boil and cook, and then put the diced preserved eggs, (just eat it yourself without thickening, drop a few drops of milk, the soup is milky white), and then pour the soup on the dish.

Method 3 1, a baby cabbage, cut into pieces.

2. Put water in the casserole, the ingredients, green onion and ginger, and bring to a boil.

3. Add baby cabbage.

4. Simmer over low heat for 10-15 minutes.

5. Add vermicelli (no need to soak it in advance).

6. Simmer for another 3-4 minutes, add salt, pepper and sesame oil.

7. The fragrant baby cabbage vermicelli soup is out of the pot.

<> "Baby cabbage soup. Prepare the material beam bend:

Enoki mushrooms, dolls, sausages, preserved eggs, green onion and ginger.

Production steps: 1. Stir-fry chives and ginger, pour in diced sausages and preserved eggs and fry for a while, add boiling water and boil;

2. Add baby cabbage and enoki mushrooms and simmer for 3 minutes;

3. Add an appropriate amount of salt and white pepper to taste, and it is best to sprinkle the slag pants with chopped green onions!

Ingredients (serves 4 people).

Ingredients: baby cabbage (6 sprigs), vermicelli (50g), garlic (3 heads), chicken broth (2 cups) Seasoning: oil (5 tablespoons), soy sauce (3 tablespoons), chicken broth (1 2 tablespoons), salt (1 3 tablespoons), sesame oil (1 2 tablespoons).

The method is as follows: 1. Pat the garlic flat and remove the clothes, and chop it into a puree; Cut the vermicelli into two pieces and soak in water for 30 minutes.

2. Wash and drain the baby cabbage, cut it in half, and then drain it into a dish.

3. Heat 5 tablespoons of oil in a pan, pour in 2 cups of chicken broth over low heat until garlic is minced, add 2 tablespoons of soy sauce, 1 2 tablespoons of chicken broth mix, 1 3 tablespoons of salt and 1 2 tablespoons of sesame oil, mix thoroughly, turn off heat and put into a bowl.

4. Spread a layer of vermicelli on top of the baby cabbage and sprinkle with a layer of stir-fried garlic and soup.

5. Boil the water in the pot, put in the baby cabbage and steam it over high heat for 15 minutes.

6. Pour 1 tablespoon of soy sauce into the steamed vermicelli baby cabbage to taste, and serve.

It can be made into baby cabbage, baby cabbage tofu soup, etc.

1. Wash the baby cabbage. Choose an even size, put it in a vegetable sieve to sieve off excess water, and set aside.

2. Put an appropriate amount of water in the pot, pour an appropriate amount of oil, and bring to a boil.

3. After the water in the pot boils, put the baby cabbage into the pot.

4. After the baby cabbage is soft, put it in a bowl.

5. Put oil, chili pepper and garlic in the pot and stir-fry a few times, put a small half bowl of water, and bring to a boil and add chopped green onions. Pour the finished sauce directly into the bowl with baby cabbage and finish.