Baby cabbage can also be stewed into a milky white and fragrant soup, so how to stew it?

In the past, I didn't know what the difference between baby cabbage and Chinese cabbage was, I always thought that baby cabbage was the cabbage in Chinese cabbage, until later I figured out that baby cabbage was originally a kind of Chinese cabbage, baby cabbage is a kind of pocket-sized small cabbage, and baby cabbage is thin and sweet, delicious, but because ** is more expensive than Chinese cabbage, the market share is not very high. That's why every time I go to eat hot pot, I order baby cabbage.

Baby cabbage can clear the heart and relieve fire, clear away heat and trouble, and eliminate heat poison in the blood. It is precisely because baby cabbage, like Chinese cabbage, is very rich in vitamin C, which helps to detoxify the liver. Baby cabbage is very rich in water, therefore, baby cabbage can moisten the throat and remove dryness, making people feel refreshed and comfortable, especially cold and raw to feel better.

Every time my mother is at home, she will cut the baby cabbage into small cubes, and then marinate it for a while, which is sour and spicy, which is very delicious.

And baby cabbage is very rich in fiber, which can relieve constipation and prevent dry stool, baby cabbage is also a kind of cabbage, so it has a great effect on diuresis, and eating baby cabbage can warm the stomach, if you have a cold stomach, you can eat more baby cabbage, especially if you dare not eat a little cold food, or in autumn and winter, it will be easy to catch a cold in the middle of the night, then it will be easy to have stomach pain, then you can eat a little baby cabbage.

Today I am here to share with you the baby cabbage in soup, today we don't use broth, we use ham, preserved eggs can also be boiled out of milky white fragrant soup. The first ingredients that need to be prepared are baby cabbage, preserved eggs, enoki mushrooms, ham, green onions, ginger, first wash the socks, remove the roots, and then put them on the board and cut them in half and cut them twice.

Then cut all the ham and preserved eggs into small dices, cut the ginger into thin strips, cut the green onion into small sections, and then heat the oil, and when the oil is hot, pour the green onion and ginger into it and fry the fragrance, and then pour the preserved egg into it and stir-fry evenly, add an appropriate amount of water to boil, and wait until the water boils, then pour the diced ham, enoki mushroom, baby cabbage into it and cook for about 5 minutes, and then add an appropriate amount of salt and chicken essence to taste the sister can drink. If you want the soup to be whiter, you can add the right amount of milk.

Baby cabbage can also be stewed to make milky white and fragrant hot, the method is as follows, 1Prepare 2 Songhua eggs and cut them into cubes, 1 ham sausage cut into small cubes, and 1 baby cabbage cut into strips; 2.Heat the oil, add the green onion and ginger and stir-fry until fragrant, add some dried shrimp and stir-fry until fragrant, then relax the diced eggs and ham and stir-fry until fragrant, add an appropriate amount of water and bring to a boil; 3.

After boiling, add baby cabbage, cook for 2 minutes, add salt, pepper and sprinkle with coriander. The soup is fresh and beautiful, the baby cabbage in the soup is ready, the soup is milky white, and the baby cabbage melts in the mouth, which is particularly delicious.

First of all, simply clean the baby cabbage, then put it in the pot to blanch the water, then take it out, then put it in the pot, add an appropriate amount of salt, wolfberry, chopped green onion, water, and simmer for a while.

Prepare fresh baby cabbage, clean it and set aside, put the pork ribs in the pot, fry them until golden brown, remove them for later use, heat the oil in the pot, add the green onions, ginger and garlic and stir-fry until fragrant, put in the grass fruit, pour in the appropriate amount of water, and then pour the pork ribs and baby cabbage into the pot and simmer for half an hour.

Baby cabbage is rich in vitamins, carotene, iron, phosphorus, calcium, etc., and its nutrition is among the best among vegetables. It's best to eat in winter, so how to make it better at home?

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 right pot, put a few slices 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 leaves of the baby cabbage until the pot is boiled, put the salt, chicken essence, five-spice powder (must be put to make soup) monosodium glutamate, out of the pot, sprinkle some chopped 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.

1. First of all, put the baby.

Bai baby vegetable change knife, (can be prepared again.)

Du some excipients, zhi

Such as: tofu dao winter melon vermicelli).

Heat the pan with oil and put the plate.

Point the green onion in the boiling pot, put a few slices of red persimmons, 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 leaves of the baby cabbage, until the pot is boiled, put the salt chicken essence and five-spice powder (must be put to make soup) monosodium glutamate, out of the pot, sprinkle some chopped 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.

Use the soup bai to make: that is, after the baby cabbage is cooked, add it to the soup stock that boils well.

A small fire is good for a minute.

It tastes good.

Made with soy sauce: the same way as the right one.

It's like making steamed fish.

The baby cabbage phenomenon is incomparable.

I think these two methods are the best for baby cabbage.

Because we eat baby cabbage to eat his freshness and freshness.

The taste and texture are even better.

It's a restaurant's practice.

Hope satisfied.

Serve the baby cabbage in the soup.

Ingredients: baby cabbage.

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

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

Method: 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 baby cabbage until it is rotten under light pressure, remove the dry 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, and yaw until the soup is pasted with baby cabbage.

Characteristics: fragrant, fresh and rich in taste.

Ingredients for making baby cabbage bai in soup du:

Ingredients: zhi

300g pea sprouts, 1 preserved egg.

Excipients: shredded ginger, minced meat.

Dao, chopped green onions.

Characteristics of baby cabbage in soup:

The dish is very fresh, very tasty, practice.

It's not that hard. Method 1: First put the pea sprouts into a large bowl.

2. Add the broth to the pot (I don't have the broth, so I added the chicken essence with water), add the ginger shreds, minced meat, preserved eggs after boiling, and it is best to add some water to make the mushrooms if you are prepared. Season with salt and chicken essence, drizzle a little salad oil, pour the water into the previous pea sprout bowl after boiling, and sprinkle with chopped green onions.

The preparation of baby cabbage bai vermicelli soup: the dish is mouthful

Taste: salty and fresh, the main process zhi: simmering,

DAO main ingredients: vegetables, the version.

Ingredients: appropriate amount of baby cabbage, appropriate amount of vermicelli, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of ingredients, appropriate amount of pepper, appropriate amount of salt, appropriate amount of sesame oil.

Step Method.

1. Cut a baby cabbage into cubes.

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.

The simpler the better. Baby cabbage is light to eat, the general family is to use water, put baby cabbage in, like the crispy point of the vegetable to cook for a while, like to eat soft to cook for a while, wait for the dish to add a little salt, and then put some sesame oil OK.

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 (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.