Cabbage and potato soup

Overview

Chinese cabbage has high nutritional value, containing protein, fat, dietary fiber, water, potassium, sodium, calcium, magnesium, iron, manganese, zinc, copper, phosphorus, selenium, carotene, niacin, vitamin B1, vitamin B2, vitamin C and trace element molybdenum. Chinese cabbage is rich in nutrients, fresh and palatable, can be prepared in a variety of ways, and is durable in storage, so it is a vegetable that people in my country eat all year round. Chinese cabbage also has certain medicinal effects. The "Compendium of Materia Medica" says that Chinese cabbage is sweet and non-toxic, and is good for the stomach and intestines. Traditional Chinese medicine believes that Chinese cabbage is sweet in taste and neutral in nature. It has the effects of nourishing the stomach, diluting water, relieving heat and relieving troubles. It can be used to treat colds, fever and thirst, bronchitis, cough, food accumulation, constipation, difficulty urinating, chilblains, bleeding ulcers, alcohol poisoning, and heat sores. Because of its low calorie content, it is also a good supplementary food for patients with obesity and diabetes. The trace element molybdenum it contains can block the production of carcinogens such as nitrosamines in the human body, making it a good anti-cancer product.

Tags

• soups
• chicken essence
• chinese cabbage
• flour
• garlic
• old soy sauce
• onions
• potatoes
• sichuan pepper powder
• salt
• vegetable oil

Ingredients

Steps

1. 1 Prepare the ingredients, wash the potatoes, cut into hob pieces, rinse with water

   

2. 2 Wash the Chinese cabbage and tear it into pieces

   

3. 3 Cut the green onion into small pieces and slice the garlic

   

4. 4 Heat oil in a pan, add scallions, garlic slices and star anise and stir-fry

   

5. 5 Put potato cubes in the pot, stir-fry, add appropriate amount of pepper powder, 1 tablespoon dark soy sauce, stir-fry evenly

   

6. 6 Add Chinese cabbage, stir-fry evenly, add cold water until the ingredients are completely covered, add salt, cover the pot, and simmer over high heat

   

7. 7 Take an appropriate amount of flour in a bowl, add water and mix well

   

8. 8 After the water in the pot boils, add the flour water in step 6, turn to medium heat and simmer

   

9. 9 Stew until the ingredients are tender, then add chicken essence to season, and it is ready to serve