Baby cabbage in soup

Overview

Baby cabbage, also known as miniature Chinese cabbage, is a new vegetable variety introduced from abroad. It has become popular in China in recent years. The appearance is the same as Chinese cabbage, but the outer size is only one-quarter to one-fifth of Chinese cabbage. It is similar to a simulated miniature version of Chinese cabbage, so it is called baby cabbage. Cabbage is rich in vitamin A, vitamin C, vitamin B, potassium, selenium, etc. Regular consumption is beneficial to preventing cardiovascular diseases, reducing the risk of cancer, and can stimulate the intestines and stomach, promote intestinal peristalsis, and keep stool smooth. It can also strengthen the spleen, diuresis and promote absorption. The method of serving it in soup allows the baby cabbage to absorb the nutrients in the broth and make it more tender. This time I used Shi Yunsheng's clear chicken soup, without even adding salt, which was very convenient.

Tags

• hot dishes
• cantonese cuisine
• maternity
• lunch
• baby cabbage
• preserved egg
• shi yunsheng’s original soup
• wolfberry

Ingredients

Steps

1. 1 The raw materials are ready;

   

2. 2 Peel the preserved eggs and mash them with a spoon;

   

3. 3 Soak the wolfberry in warm water and wash it;

   

4. 4 Wash and drain the baby cabbage;

   

5. 5 Pour Shi Yunsheng's clear chicken soup into the pot and bring to a boil;

   

6. 6 Add the wolfberry and blanch it, take it out and set aside;

   

7. 7 Then add the baby cabbage and cook until soft;

   

8. 8 Take the baby cabbage out and put it on a plate;

   

9. 9 Pour the crushed preserved eggs into the pot and bring to a boil. After tasting it, the saltiness in the chicken soup is enough, so no more salt is added;

   

10. 10 Pour the soup into the baby cabbage and garnish with wolfberry. Serve.

    

11. 11 Finished product