Baby cabbage in soup

Overview

Baby cabbage is a kind of pocket-sized small cabbage. The cabbage is thin and tender, sweet in taste, rich in nutrients, rich in vitamins, trace elements and selenium, and has high chlorophyll content and rich fiber. The baby dish in soup is a traditional dish that is full of color, flavor and flavor, and belongs to the Cantonese cuisine. The main ingredient is baby cabbage, and the main cooking technique is to boil it and then prepare it with thick soup. The finished product is fragrant, fresh and rich in taste. Baby cabbage can be used as a dish or as a soup. It tastes sweet and nutritious. I learned this soup baby dish from my sister. My daughter likes this dish very much, so she learned it as a mother. In fact, this dish is not difficult to make at all, and our family version is even simpler. The most challenging thing here is the knife skills. The baby cabbage needs to be chopped into more than ten or twenty petals but it cannot be broken into pieces. I can't do it. If it exceeds eight petals, it will break into pieces. The ingredients are also very common, such as preserved eggs, salted eggs, ham, etc., and it is best to have broth. However, ordinary households do not always keep stock of stock, so you can buy some commercially available stock cubes.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• baby cabbage
• ham sausage
• oil
• preserved egg
• salted egg
• sugar
• tangbao
• green onions
• salt

Ingredients

Steps

1. 1 Cut the salted eggs, preserved eggs, and ham into small pieces. The salted egg yolk was stolen and eaten by the "little thief".

   

2. 2 Cut the baby cabbage into eight petals. If you have good knife skills, you can cut each petal in half. Cut from the root to half or 2/3 of the baby cabbage without cutting any more.

   

3. 3 Break it up with your hands so the leaves don't get scattered everywhere.

   

4. 4 Add oil to the wok and sauté the shallots until fragrant.

   

5. 5 Add the baby cabbage and ham sausage and stir-fry slightly. Add more water to cover the ingredients. Add thick soup. Bring to a boil over high heat, then reduce to low heat and simmer until the baby cabbage is tender or as soft and hard as you like. Add salt and sugar to taste.

   

6. 6 Use chopsticks to pick up the baby cabbage one by one, put it into a soup bowl, and pour the soup over the baby cabbage, making sure that the ham sausage pieces are concentrated.

   

7. 7 Then sprinkle salted egg and preserved egg flakes on the soup noodles. Just sprinkle some chopped green onion at the end.