How to make Chinese cabbage with soup, and how to make Chinese cabbage delicious in soup?

Shiitake mushroom and cabbage soup", easy to learn nutritious and delicious method.

Prepare a Chinese cabbage, cut off the head and put each leaf separately in a pot. Prepare fresh shiitake mushrooms (50 g) and remove the head. Prepare seafood mushrooms (100g) and cut them into a bowl before washing.

Add an appropriate amount of water to the basin to clean all the raw materials, and then tear the raw materials into small pieces by hand for later use.

Excipients: Beat eggs (4 pieces) into a basin, add salt (grams), pepper (a little), white vinegar (a few drops), and finally stir the eggs in one direction (the egg mixture must be stirred until foamy).

First we heat the pan, then add an appropriate amount of oil to the pan, and pour out the hot oil after sliding the pan. Then add an appropriate amount of base oil (about 40 grams) and heat the oil to 5 hot.

After the oil temperature is 5%, put the prepared egg mixture in the pan, then turn on low heat and fry the eggs on both sides for 1 minute. Halfway through, flip over and fry the other side.

After frying the eggs until golden brown, add the boiling water prepared in advance, then turn on high heat and bring to a boil, after the high heat is reduced, then skim off the foam, then add the prepared raw materials to the pot, boil the soup again, and then turn to low heat and boil for 10 minutes.

Cook the cabbage soup thickly and whitely and start seasoning: add salt (2 grams) and sugar (a little) to the pot

Finally, add pepper (a little) to adjust the flavor.

A very nutritious cabbage and shiitake mushroom soup is made.

First of all, when cooking, prepare the ingredients, lean meat, cabbage. Ingredients: starch, soy sauce, bean paste, etc. Then wash the main ingredients and cut them into strips, preferably thinner.

Then put some sauce to marinate, the taste will be better, about 10 minutes, mix evenly. When marinating, you can also beat an egg into it, the taste will be better, and set aside for later use. Then put the water into the pot, after boiling, then cut the cabbage into small pieces, add some salt, and cook for about 4 minutes.

Fish it out again and put it in a basin for later use. Then put the meat in it, cook it over high heat, after the water is boiling, turn to low heat and simmer for six minutes. Pour it out, sprinkle some coriander and eat, the taste is very good and very nourishing.

But be careful, when cooking, when marinating meat, in addition to eggs, you can also use some starch to marinate, the taste will be smoother.

When cooking, you can add some pepper appropriately, and the taste will be better. When buying meat, it is better to buy some tenderloin, which will taste more tasty, smooth, and tender. In the process of making, add some wine and light soy sauce appropriately, which can warm the stomach and is good for the body.

In the process of making, you can also add some tofu or rice cakes, etc., which is very refreshing and very simple, especially during the New Year or holidays. Eating too much greasy stuff and eating some in moderation can be good for the body. If you add rice cakes to make it, first cut it into slices, preferably thin, and soak them in water.

Take it out again, drain it, and pass it over with cool water. Add a little oil to stir-fry, and then stew it with other dishes to eat, the taste will be better. When making this dish, it is best not to put too much salt, because the cabbage itself does not absorb much oil, and if you put too much, it is not good for the body and will also affect its taste.

The cabbage in the soup is so delicious.

Ingredients: 1 cabbage, a small piece of pork belly, a small piece of carrot, about 4 shiitake mushrooms, a small handful of enoki mushrooms, a small piece of ginger, an appropriate amount of white pepper, about a cup of rice wine, and a handful of chopped green onions.

Method: In the first step, clean the mushrooms you bought, cut them into small pieces, clean the carrots, cut them into the same small pieces and keep them together with the shiitake mushrooms for later use. Wash and cut the enoki mushrooms, wash the pork belly and cut into shreds, and set aside for later use.

The second step is to clean the cabbage and tear it by hand (be careful not to tear the cabbage leaves too much). Clean the pot**, add water, add a small amount of salt and vegetable oil after boiling, then add the shredded cabbage, and after the cabbage is cooked, take it out and put it in a large bowl for later use.

Step 3: Heat the oil and pour the chopped pork belly into the pan and stir-fry. Add the shiitake mushrooms and carrots to the pot and stir-fry with the pork belly. After stir-frying until fragrant, add an appropriate amount of rice wine and processed enoki mushrooms to the pot.

Crush a small piece of ginger, put it in a pot, stir-fry it in the pot, add a bowl of purified water, turn to low heat and simmer.

In the fourth step, when the ingredients in the pot are cooked and the soup is slightly thick, sprinkle some chopped green onions, an appropriate amount of white pepper, rice wine and sesame oil in the pot, then turn off the heat, and when the dish is served, remove the ginger pieces, and finally pour the soup on the cooked cabbage. This dish of cabbage in soup is complete. Have fun eating!

Hello everyone, I'm Xiao Ningning, and today we share a dish of Chinese cabbage in soup. First of all, we prepare a Chinese cabbage, remove the Chinese cabbage head, cut off the head, clean each leaf separately, cut the Chinese cabbage from the middle, and cut it into small strips along the lines for later use.

Next, we began to prepare the accessories, prepare lean meat and cut thin slices for later use, prepare two preserved eggs, 3 garlic pieces cut into garlic slices, cut a piece of luncheon meat into small pieces for later use, and tear open an appropriate amount of fresh mushrooms for later use, increase the fresh flavor of the dish, and it is best to have a few more wolfberries.

To start making, first we add an appropriate amount of water to the pot, add 1 tablespoon of edible salt, bring to a boil over high heat, and blanch the chopped cabbage in the pot. Blanch water at the same time add a little cooking oil, add salt and oil blanching water is to ensure that the cabbage does not change color, blanch the cabbage after cooking, pour out, drain the water and put it in the basin at the bottom for later use.

Heat the pot again, add an appropriate amount of oil to slide the pan, pour out the hot oil, put the prepared preserved eggs, lean meat and garlic slices into the pot, turn on low heat and stir-fry a few times, then add a small amount of water, after boiling over high heat, skim off the foam, put the luncheon meat and fresh mushrooms in the pot and cook on low heat for 2 minutes, the purpose of this step is to boil the soup white, cook the umami of the fresh mushrooms, and then put the prepared wolfberries into the pot after the soup is boiled white.

Start seasoning, add 2 grams of edible salt, a little pepper, and then pour the soup into the basin to serve, a very nutritious and delicious Chinese cabbage in the soup is made, usually eat a lot of heavy food, eat a light delicacy is also very good, the method is simple, like friends remember to try it, please also like more ** support Xiao Ning Ning Oh! Finally, a technical summary of Chinese cabbage in the soup is attached, and some details still need to be paid attention to!

Chinese cabbage in soup is a very appetizing and delicious home-cooked recipe, and this dish is perfect for autumn and winter. Cabbage is slightly cold and sweet, and has the functions of nourishing the stomach, removing annoyance and quenching thirst, diuretic and laxative, clearing heat and detoxifying. Chinese cabbage contains protein, fat, vitamins and minerals such as calcium and phosphorus, as well as a lot of crude fiber, making it a very good healthy vegetable.

Ordinary people often say: fish makes fire, meat produces phlegm, cabbage and tofu keep safe.

Material. Ingredients: 400g Chinese cabbage, 1 preserved egg;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of dried shrimp, appropriate amount of garlic, 1 red pepper, appropriate amount of light soy sauce, appropriate amount of oyster sauce, 1 preserved egg.

Serve in the soup with Chinese cabbage.

Prepare the ingredients you will use.

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Cut the preserved eggs into small pieces, wash the Chinese cabbage and cut the leaves into wide strips, and wash the dried shrimp to control the water. Cut the pepper into circles with an oblique knife and dice the garlic.

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Stir-fry garlic in a pan of hot oil until fragrant.

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Add a large bowl of stock.

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Bring the dried shrimp to a boil.

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Add the Chinese cabbage.

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When the cabbage is soft, add the preserved egg and cook for 1 minute.

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Put the peppers in the pan.

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Then add an appropriate amount of oyster sauce.

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Add light soy sauce.

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Finally, add an appropriate amount of salt and stir-fry until the peppers are broken.

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Tips: When cutting preserved eggs, you can stick some water on the knife, so that the knife will not stick.

Ingredients: Cooking steps:

1.Ingredients: Deer antler bone slices on broth.

2.Ingredients: Chinese cabbage.

3.Soak the Chinese cabbage in water for 30 minutes, wash it, cut it into shreds, and drain it.

4.Bring the soup to a boil, add the shredded cabbage and cook for 10 minutes.

5.Pour in the appropriate amount of corn oil.

6.Add salt to taste.

7.Add an appropriate amount of chicken powder.

8.Cover the pot and bring to a boil over high heat.

9.to turn off the heat.

10.Put it in a bowl and serve it beautifully (* hee-hee-hee......

Soup cabbage is a more common practice of cabbage, has a certain effect of nourishing the human body, and the method is very simple, its food is also relatively small, such as appropriate Chinese cabbage, prepare in advance Chaotian pepper, starch and sausage and other foods, you can carry out the preparation, if you want to dry very complicated, do more nutritious and physical and mental health, you can also put in some wolfberry, put in some seafood and other goods, we look at these aspects of the content.

Raw materials. Chinese cabbage, golden mushroom, wolfberry, dried scallops, salt, chicken essence powder, custard powder, sesame oil, white pepper powder, ginger.

Practice. 1.Wash the Chinese cabbage and remove the roots, cut into strips, and leave a part of the leaves (the Chinese cabbage can leave vinegar cabbage, or cold vegetables), cut the ginger into strips, the mushroom, and the dried scallop are soaked and reserved, 2

Boil water, blanch the Chinese cabbage, and set aside the dry water, 3Add boiling water to another pot, add golden mushrooms, dried conpoy, wolfberry, ginger slices, salt, chicken essence powder, white pepper and boil, 4Add custard powder to the pot and add sesame oil, 5

Remove from the pot and pour over the cabbage spread on the plate, and it is ready.

Preparation of cabbage on the soup.

Tips. The Chinese cabbage is blanched first, served on a plate, and there is no need to fry it, the Chinese cabbage will be old and rotten as soon as it is fried, and finally the red soup will be poured on the head.

1.Rinse the scallops and soak them in warm water for 20 minutes.

2.The Chinese cabbage is cored and broken into whole leaves, and the large pieces can be divided into two or three pieces longitudinally.

3.Diced preserved eggs, green and red peppers and onions.

4.Heat the oil and stir-fry the diced onion until fragrant.

5.Add the scallop dices and the water to soak the scallops and bring to a boil.

6.Add diced eggs, cooking wine and sugar and bring to a boil.

7.Add the cabbage leaves, cook until transparent, remove the leaves and put them on a plate.

8.Add green and red peppers to the soup and add a little salt to taste.

9.Reduce the juice over high heat until thickened and pour it over the cabbage.

The ingredients are ready, the cabbage is cleaned, and the preserved egg is finely diced.

Step 2: Prepare the soup with cabbage**.

The rhizome of the cabbage is cut into thin strips.

Step 3: Serve cabbage in soup at home.

Cabbage leaves torn into small strips.

Step 4: A simple recipe for serving the cabbage in the soup.

Heat the pot, add oil, stir-fry the garlic after heating, add the cabbage rhizome filaments, stir-fry, add salt, and fry until soft.

Step 5: How to eat cabbage in soup.

Add the cabbage leaves.

Step 6: How to make the cabbage in the soup.

Stir-fry until tender, add an appropriate amount of water.

Step 7: How to fry cabbage in soup.

Add salt and add diced preserved eggs.

Step 8: How to cook cabbage in soup.

Add the soup and bring to a boil.

Step 9: How to stew cabbage in soup.

After the taste is ok, add a little wolfberry.

Ingredients: Salt to taste.

Pork (back rump tip) 20 grams.

Starch to taste.

4 shiitake mushrooms and 2 handfuls of milk cabbage.

Preparation of shredded meat soup.

Shred the tip of the back buttocks. Pay attention to the place where the fat and lean are connected, and cut into fat and lean shreds. Pure lean normal shredding.

Add a little salt, light soy sauce and starch to grasp well.

Shred the shiitake mushrooms. Ginger slices. Slice the garlic.

Milk cabbage. Heat the pan and put the oil.

Add shiitake mushrooms, garlic and ginger and stir-fry for less than a minute.

Add shredded meat and stir-fry.

You can put a little water. Saute until the meat is white.

Add boiling water, add salt and bring to a boil.

Add milk cabbage. Remove from heat.

Cabbage in soup is an ordinary dish that sees kung fu. Baby cabbage can be used as a home recipe.

Method: Wash the baby cabbage and cut it into strips, cook it with chicken juice or soup stock until the vegetable strips are slightly translucent, take it out and put it on the plate according to the strips, add the remaining soup to the ginger shreds and boil to hook the thin thickener, garnish a few wolfberries on the plate, and pour the soup.

Preparation of Chinese cabbage on the soup.

Ingredients: Chinese cabbage (half), preserved egg (1), shrimp skin (a little), shiitake mushrooms (3), wolfberry (a little).

Excipients: garlic granules (a little).

Kitchen utensils wok. Steps.

Steps to prepare the Chinese cabbage in soup:1

1. Wash the Chinese cabbage and cut it into thin strips.

Steps to prepare the Chinese cabbage in soup: 2

2. 1 preserved egg, a little shrimp skin, a little garlic don't chop.

Steps to prepare the Chinese cabbage in soup: 3

3. Shiitake mushrooms soften with warm water.

Steps to prepare the Chinese cabbage in soup: 4

4. Cut the preserved eggs into large pieces. Do not peel the garlic.

Steps to prepare the Chinese cabbage in soup: 5

5. Finely chop the shiitake mushrooms.

Steps to prepare the Chinese cabbage in soup: 6

6. Soak the wolfberries in warm water to soften.

Steps to prepare the Chinese cabbage in soup: 7

7. Heat the oil in a pan and fry the garlic until golden brown.

Steps to prepare the Chinese cabbage in soup: 8

8. Pour in the preserved eggs and shrimp skin and stir-fry for a while.

Steps to prepare the Chinese cabbage in soup: 9

9. Pour in a small bowl of water and bring to a boil, and the soup will turn milky white after a while.

Steps to prepare the soup of Chinese cabbage: 10

10. Pour in the Chinese cabbage and add salt, and cook until the cabbage is soft and rotten, then it is delicious.

Steps to prepare the soup of Chinese cabbage: 11

11. Put the cooked vegetables on a plate. Sprinkle goji berries on top and serve.

Recipe IntroductionWhen I eat out, I like to eat Chinese cabbage in soup very much, it is delicious and has a light taste, and today I finally succeeded in making it at home and sharing it with you.

Tip: Don't put the wolfberries in a pot to boil, just soak them in warm water and sprinkle them on the vegetables.

Tips for making Chinese cabbage.

1.It can be fried, burned, simmered, mixed, grilled, etc., and can also be used as soup and filling;

2.When cutting cabbage, it is advisable to cut it in shreds, so that the cabbage is easy to cook;

3.It is not advisable to use methods such as blanching or squeezing the juice after blanching to avoid a large loss of nutrients;

4.The Chinese cabbage should not be blanched in boiling water for too long, the best time is 20 30 seconds, otherwise it will not taste good if it is too soft and rotten.