Salted preserved egg and baby cabbage

Overview

It's light yet rich in freshness, combined with the fragrance of preserved eggs and the sweetness and tenderness of baby cabbage. I personally think it's really good and I recommend it.

Tags

• hot dishes
• baby cabbage
• fine powder
• preserved egg
• shopee
• shrimp head
• soup dumpling companion
• minced garlic
• salt
• sesame oil
• small dried chili pepper
• white pepper

Ingredients

Steps

1. 1 Cut the baby cabbage into 4-6 halves. If you want to look good, leave some roots attached

   

2. 2 Cut preserved eggs into cubes. Shopee

   

3. 3 Soak the vermicelli in cold water for a while.

   

4. 4 7-8 shrimp heads are optional. The fried shrimp oil will make the soup reddish, but it is very fresh. (There are 4 in my family.)

   

5. 5 Boil baby cabbage in boiling water

   

6. 6 Pour a little oil into the wok and fry the shrimp heads first to get the shrimp oil, which will be very fragrant

   

7. 7 Add preserved eggs, small dried chili peppers, dried shrimps and minced garlic and stir-fry

   

8. 8 Add water and bring to a boil (you can add stock)

   

9. 9 Boil baby cabbage in water

   

10. 10 Add soaked vermicelli

    

11. 11 I happen to have a bag of soup stock for chicken strips at home

    

12. 12 Boil for 3-5 minutes and add salt to taste. Add a small amount of sesame oil and white pepper powder becomes the work