Choy Sum and Taro Soup

Overview

It is said that Cantonese people like to make soup. There are soups that can be cooked in Laohuo soup for more than ten hours, thick soups that can be made in pressure cookers for one or two hours, and simple vegetable, broth, egg soup, etc. Choy Sum and Taro Soup is a dish that I often ate at my grandma's house when I was a kid. I choose small taro, boil it, peel it, then boil it into vegetable soup, add some chopped green onion, and mix it with rice. It's very delicious.

Tags

• soups
• home cooking
• chicken powder
• chives
• choi sum
• little taro
• peanut oil
• salt

Ingredients

Steps

1. 1 Prepare ingredients: fresh cabbage sum, small taro, chives, etc.;

   

2. 2 Wash and cook the small taro, peel and cut into pieces;

   

3. 3 Pour oil into the hot pan and fry the cabbage stems until they are ripe; PS: The cabbage stems are difficult to cook and stir-fry first.

   

4. 4 Saute the taro cubes until fragrant and crush them into puree;

   

5. 5 Add boiling water and chicken powder, reduce to low heat and simmer to form a thick soup;

   

6. 6 Put the cabbage leaves, salt and chives into the pot, stir well and bring to a boil again.