Baby cabbage in soup

Overview

The baby cabbage is served in soup. The soup is light and the baby is fresh and pleasant. The taste is salty and delicious.

Tags

• hot dishes
• baby cabbage
• haimi
• preserved egg
• shredded ginger
• salt

Ingredients

Steps

1. 1 Get the ingredients ready. A piece of baby cabbage and a preserved egg.

   

2. 2 Cut baby cabbage into strips with roots attached.

   

3. 3 Peel and dice the preserved eggs.

   

4. 4 Soak the dried sea rice in advance.

   

5. 5 Cut the ginger into shreds and set aside.

   

6. 6 Heat the oil in the wok, stir-fry the shredded ginger until fragrant, then add the preserved egg cubes and dried shrimps, stir-fry

   

7. 7 Pour in two bowls of water (stock is better), add baby cabbage, bring to a boil, and simmer for 10 minutes.

   

8. 8 Add a small spoonful of salt, take it out of the pot and put it on a plate, arrange the baby cabbage neatly, put preserved eggs and dried shrimps on top, thicken the soup in the pot over high heat to reduce the juice, and pour it on top. It tastes very fresh.

   

9. 9 Heat the oil in the wok, add shredded ginger and stir-fry until fragrant, add dried shrimps and preserved egg cubes and stir-fry until fragrant.

   

10. 10 Add two bowls of water to the pot, pour the baby cabbage in, cook, and simmer for 10 minutes.

    

11. 11 Add salt, put the cooked baby cabbage on a plate, pick out the preserved eggs and dried shrimps and sprinkle them in the middle, and thicken the soup in the pot over high heat to reduce the juice. Pour it over the baby cabbage.