Seafood Mushrooms, Preserved Eggs and Baby Cabbage
Overview
The soft baby cabbage, seafood mushrooms and the fresh aroma of preserved eggs blend into the soup and into the dish. Tired of eating big fish and big meat, let’s try some baby vegetables that are light yet delicious.
Tags
Ingredients
Steps
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Ingredients: Seafood mushrooms, baby cabbage, preserved eggs, vermicelli (already blanched), onions, and garlic.
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Tear the seafood mushrooms into strips, peel the preserved eggs and chill them in the refrigerator. Cut the baby cabbage into quarters, chop the green onions and mince the garlic.
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Boil water in a pot, blanch the baby cabbage in hot water for about 5 minutes, and take it out when it is soft.
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Arrange on plate.
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Take the preserved eggs out of the refrigerator and cut them into small pieces with a sharp knife and set aside.
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Pour cooking oil into the pot, add chopped onions and garlic and saute until fragrant.
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Add the preserved eggs and stir-fry, don't use too much force to avoid breaking the preserved eggs.
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Add seafood mushrooms and stir-fry again.
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Add water, add vermicelli, bring to a boil over high heat, simmer over low heat for a while to bring out the flavor of seafood mushrooms and preserved eggs, add light soy sauce and an appropriate amount of salt.
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Prepare some water starch.
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Pour the water starch into the pot. When the soup thickens, turn off the heat and pour it into the plate with baby cabbage.
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The finished product can be garnished with small red pepper.
