Thick soup baby cabbage home cooking, baby cabbage soup method

A home-cooked recipe for baby cabbage soup.

Cut the baby cabbage into strips, chop the ham sausage, duck eggs, preserved eggs, heat the pot and pour in the cooking oil, fry the baby cabbage, sprinkle a little salt, stir-fry evenly, pour some water, cover the lid and simmer for a while, put the baby cabbage evenly on the plate, add an appropriate amount of water to the pot to boil, pour in the ham sausage, preserved eggs, salted duck eggs, cook for a while, if the duck eggs are salty enough, you don't need to put salt, not enough can be added to some salt, no chicken essence is needed, sprinkle the green onion before the pot, and pour the soup on the baby cabbage.

Or cut two baby cabbage into strips for later use, preserved eggs, salted duck eggs, ham sausages cut into cubes, stir-fry baby cabbage with a little oil, add a little salt and water to stir-fry, and take out the fried baby cabbage and put it in a soup bowl for later use. A little oil, stir-fry chives and garlic, stir-fry ham sausages, add water, then add salted eggs, preserved eggs, an appropriate amount of salt and cook for 5 minutes, and finally pour the soup into the baby cabbage and sprinkle some chopped green onions.

The raw materials of enoki mushroom baby cabbage soup are usually enoki mushrooms and baby cabbage, so what are the recipes for enoki mushroom baby cabbage soup?

Wash the enoki mushrooms and set aside, wash the baby cabbage and cut it into strips, add a little oil to the pan, spread the garlic evenly on the bottom of the domestic mat, and then spread the cabbage strips evenly on it, and then spread the enoki mushrooms, and wait for the baby cabbage to be slightly soft, you can use chopsticks to stir back and forth until it is fully cooked, add a little salt, and you can get out of the pot.

Or break off the baby cabbage leaves one by one by hand, wash them, and dry them with water. Cut off the roots of enoki mushrooms, then wash them and drain them with water. Bring hot water to a boil in a pot, blanch the baby cabbage, remove and dry.

Take a baby cabbage leaf and lay it flat, and put an appropriate amount of enoki mushroom on the leaf. Roll into rolls, place on a plate and set aside. Shred the ham and set aside.

Shred the shallots. Starch, cold water, oyster sauce, steamed fish soy sauce, salt, mix into juice. Stack the baby cabbage in a pot.

Add water and heat over low heat. After boiling slightly, pour in the seasoning juice, after boiling again, heat over low heat for 2 minutes, let the baby cabbage simmer in the umami over low heat, and then turn off the heat.

A box of stock. 2 shiitake mushrooms (soaked and shredded).

4 cloves of garlic. A green onion.

Flour. Preparation of baby cabbage in thick soup.

Cut the garlic cloves into two slices and fry them in a pan to bring out the fragrance, and take them out.

Fry the shiitake mushrooms until fragrant, remove and set aside. (About a tablespoon of oil in the pan.) Stir-fry the bottom half of the flour until fragrant.

Pour in the stock and bring to a boil.

Remove the baby cabbage, cut it vertically into several petals, and rinse it well.

Put the vegetables into the soup, add the shiitake mushrooms, wait for the soup to boil and cook for another minute, and then remove the green onions.

Tips: What makes this dish special is the fried flour, not the gotz. It is said that this soup will be white, fragrant, and thick.

Old soup baby cabbage].

Ingredients] baby cabbage 200g

Excipients] appropriate amount of oil, appropriate amount of salt, appropriate amount of garlic, appropriate amount of thick soup, appropriate amount of green onions.

Method] 1Wash the baby cabbage and drain the water.

2.Cut the baby cabbage into long thin strips.

3.Stir-fry the garlic in a pan over hot oil.

4.Pour in an appropriate amount of boiling water.

5.Add a box of soup treasures.

6.Bring the water to a boil and add salt.

7.Put the baby cabbage in the pot.

8.Cover and cook until boiling.

9.Watch the baby cabbage in the pot cooked.

Baby cabbage is very delicate, that is, a miniature version of Chinese cabbage, cabbage has a sweet taste, use it to make a thick soup dish, the soup is rich, it tastes delicious, super delicious. Baby cabbage tastes sweet, slightly higher than ordinary cabbage, the nutritional value is similar to that of Chinese cabbage, rich in vitamins and selenium, high in chlorophyll, and rich in nutritional value. Baby cabbage is also rich in fiber and trace elements, and can also have the effect of preventing colon cancer, which has a good role in promoting the body's immunity, and can also help eliminate fatigue and low calories.

It is suitable for all kinds of people to eat, it can supplement carotene, iron, easy to absorb and utilize, and can also supplement calcium and speed up physiological metabolism.

Ingredients: 150g baby cabbage

Seasoning: Appropriate amount of salt, appropriate amount of vinegar, appropriate amount of blending oil, appropriate amount of sesame oil, appropriate amount of flour 1, prepare an appropriate amount of baby cabbage.

2. Pick the baby cabbage and wash it.

3. Tear the washed vegetables by hand.

4. Add an appropriate amount of oil to a frying spoon.

5. After the oil is hot, pour the torn baby cabbage into a frying spoon.

6. Add an appropriate amount of soy sauce.

7. Add an appropriate amount of salt.

8. When the vegetables are almost cooked, add an appropriate amount of boiling water 9. Prepare an appropriate amount of flour.

10. Add a small amount of water to the flour, stir it with chopsticks, pour the batter into a frying spoon 11. Add an appropriate amount of vinegar and sesame oil to the bowl.

12. Pour the boiled baby cabbage soup into a bowl and serve.

Tips: 1. It is better to tear baby cabbage by hand, it is not easy to destroy the vitamin 2 of the dish, and don't forget to put salt at the end.

It is thin and sweet, nutritious and sweet, slightly higher than ordinary cabbage; It is rich in vitamins and selenium, and has a high chlorophyll content, which is rich in nutritional value, and is also rich in fiber and trace elements.

A home-cooked recipe for baby cabbage soup. Ingredients: Appropriate amount of baby cabbage, two preserved eggs, one salted duck egg, and a handful of shrimp skin.

1. Break the baby cabbage, wash it and soak it in salt water for later use.

2. Mash preserved eggs and salted eggs for later use.

3. Stir-fry the dried shrimp in hot oil until fragrant.

4. Then add the smashed preserved eggs and salted eggs and stir-fry for a while.

5. Add a bowl of water, cover and bring to a boil.

6. After the water boils, put in the baby cabbage and a little salt and cover and simmer over low heat.

The preparation of the baby cabbage in the soup is as follows:Ingredients: 2 baby cabbage, 1 salted egg, 50 grams of salted meat, 2 cloves of garlic, 30 ml of broth, a little vegetable oil, 600 ml of water, etc.

1. Prepare materials to imitate clear.

2. Boil the salted eggs.

3. When boiling salted eggs, wash the baby cabbage and cut 1 baby cabbage into 4 pieces.

4. Cut the salted meat into thin strips and cut the cooked salted eggs into small pieces.

5. Stir-fry the garlic in a wok until golden brown.

6. Add the stock to the wok.

7. Add 600ml of water.

8. When the soup is boiled, add the baby cabbage.

9. Put the bacon into the baby cabbage.

10. When the baby vegetables are boiled soft, add salted eggs, cook for 1 to 2 minutes, and serve.

11. The finished product of baby cabbage in soup is trembling.