Baby cabbage in soup

Overview

Baby cabbage is a very delicious vegetable. The baby cabbage in Cantonese cuisine is fresher than ever. Today I made a home version of baby cabbage in soup that tastes good. The ingredients are very homemade and the taste is extraordinary!

Tags

• hot dishes
• home cooking
• lunch
• dinner
• baby cabbage
• chicken sauce seasoning
• preserved egg
• square legs
• water starch
• salt

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Cut the baby cabbage in the middle, then cut it into small slices, preserve the eggs, and cut the square legs into cubes.

   

3. 3 Heat the oil in the pan and add the baby cabbage.

   

4. 4 Stir-fry over medium heat until the baby cabbage becomes soft, add chicken juice seasoning, water and a little salt and stir-fry evenly.

   

5. 5 Bring to a boil, then reduce to low heat and simmer for about two minutes.

   

6. 6 Put the baby cabbage out first, add preserved eggs to the soup, and bring to a boil.

   

7. 7 Pour in a little water starch, stir well and bring to a boil.

   

8. 8 Then pour all the soup on the baby cabbage.