Chinese cabbage in soup
I learned to make this dish when I ate it in the restaurant until I felt it was good. It tasted fresh and original.
Recipe Recommendations
- Chinese cabbage an
- lean meat 80g
- scallops 10g
- onion a little
- Jiang appropriate amount
- garlic appropriate amount
- Sandworm 30g
- preserved eggs of 2
- salt appropriate amount
- rice wine appropriate amount
Steps for Chinese cabbage in soup
1
Remove the sand worms and cut them, and cut the lean meat into thin strips. Slice cabbage. Cut the green onions, ginger and garlic into minced slices, and set aside.2
Preheat the casserole, add the oil after smoking, add the shredded ginger and saute until fragrant, add the sand worms and scallops and saute until fragrant, cook like half a spoonful of rice wine and stir fry slightly. Add minced garlic, pour in the meat slices, add half a teaspoon of salt, and continue to stir fry until the meat slices change color, add 250g of water and cook to make soup.3
After the soup boils, add Chinese cabbage, turn slightly, and add half a teaspoon of rice wine. Do not cover the pot, otherwise the vegetables will easily turn yellow. Turn to medium to medium heat and simmer for a while.4
When the vegetables are almost ripe, place the preserved eggs on the cabbage, roll for half a minute, turn off the heat and serve.Chinese cabbage in soup Make Tips
Sandworms are quite good seafood. With it and the delicious flavor of Yao Zhu, no matter how good the chicken is, the sweetness of the soup will not be possible.