Preserved egg and baby cabbage in soup

Overview

At first glance, baby cabbage may seem like young Chinese cabbage, but it is not the case. The nutritional value of baby cabbage is exactly the same as that of Chinese cabbage. When choosing authentic baby cabbage, you should choose one that is small in size and firm to the touch. If it is loose and loose when pinched, it may be fake Chinese cabbage core. There is a big difference between cabbage hearts and baby cabbage. From the taste point of view, Chinese cabbage has more water and is not as delicate and smooth as baby cabbage; from the color point of view, the leaves of baby cabbage are bright yellow, while the cabbage heart is yellow with white due to less exposure to sunlight; and from the appearance point of view, the leaf base of baby cabbage is narrower and the leaf veins are thinner, while the leaf base and leaf veins of Chinese cabbage are wider; from the perspective of the core, the Chinese cabbage core grows more tightly, and its leaves are seriously wrinkled and twisted, while the leaf surface of baby cabbage is relatively flat.

Tags

• hot dishes
• children
• old man
• sichuan cuisine
• autumn recipes
• banquet dishes
• lunch
• baby cabbage
• msg
• oyster sauce
• preserved egg
• stock
• sugar
• water starch
• wolfberry
• salt

Ingredients

Steps

1. 1 Prepare a baby cabbage

   

2. 2 Cut the baby cabbage into even pieces and set aside

   

3. 3 Put water in a pot, boil a little salt and oil, and blanch the baby cabbage. Do not blanch it for too long, which will affect the taste and cause loss of nutrients.

   

4. 4 Cool the blanched baby cabbage in cold water, drain and set aside

   

5. 5 Steam the preserved eggs, peel them and set aside (I prepared two, but one is actually enough)

   

6. 6 Cut preserved eggs into dices

   

7. 7 Soak wolfberry in water for a while, drain and set aside

   

8. 8 Place the chopped preserved egg on top of the baby cabbage

   

9. 9 Wolfberry seeds are scattered on the preserved eggs

   

10. 10 Put an appropriate amount of stock into the pot and bring to a boil. Add oyster sauce and stir evenly. Add sugar, salt and MSG to enhance the freshness

    

11. 11 Just thicken the juice with water starch

    

12. 12 Pour the thickened gravy over the baby cabbage

    

13. 13 The baby cabbage topped with gravy looks crystal clear

    

14. 14 Adding stock makes it delicious

    

15. 15 It’s so delicious that you can’t stop eating it

    

16. 16 Dear friends, please give it a try