Baby cabbage in soup
Overview
Soup baby dish, a simple and delicious dish. Use soup to bring out the sweetness of baby cabbage, and the taste is refreshing and fresh. This dish is available in many restaurants. However, many people may not be able to make it taste like a restaurant at home. The main reason is the selection of ingredients and the preparation method. In terms of ingredients, after all, not everyone has soup at home. In addition, there are some other ingredients that have not been included, such as mushrooms, preserved eggs, salted eggs, etc. Now, with Shi Yunsheng’s soup, you can make delicious baby cabbage in soup at home.
Tags
Ingredients
Steps
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Prepare the required ingredients such as baby cabbage and soup.
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Wash the baby cabbage, cut each cabbage into six parts.
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Cut the preserved eggs and salted eggs into cubes, tear open the oyster mushrooms, cut the green onions into sections, slice the ginger, and pat the whole clove of garlic.
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Heat oil in a pan and sauté ginger, onion and garlic until fragrant.
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First put the mushrooms into the pan and stir-fry them briefly.
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Add Shi Yunsheng's original soup stock and wolfberry, bring to a boil.
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Add Shi Yunsheng's original soup stock and wolfberry, bring to a boil.
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After the soup boils, add baby cabbage, preserved eggs, and salted eggs.
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After the baby cabbage is cooked soft, test the taste. If it is not flavorful enough, just add a little salt to taste.
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Sweet and refreshing baby cabbage in soup.
