Scallop and baby cabbage in fresh soup

Overview

Baby cabbage is most suitable for soup dishes. Cooking it with scallops, wolfberry, and tofu can bring out the sweet taste of baby cabbage. Regular consumption also has the effects of nourishing the stomach and promoting fluid, relieving irritability and thirst, clearing away heat and detoxifying.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• banquet dishes
• lunch
• baby cabbage
• olive oil
• scallops
• tofu
• wolfberry
• salt

Ingredients

Steps

1. 1 Wash the baby cabbage and tofu; drain the water; PS: If you don’t like tofu, you can omit it

   

2. 2 Soak scallops in warm water; PS: The scallops in the photo are more than 50 grams, and some are usually used for making porridge.

   

3. 3 Cut the baby cabbage, drain the water, and cut it into six pieces.

   

4. 4 Boil appropriate amount of water;

   

5. 5 Add scallops and simmer over medium heat for 20 minutes;

   

6. 6 Put the wolfberry in the pot and cook for 3 minutes; PS: If the wolfberry is cooked for too long, it will easily rot. 3 minutes is enough for the flavor to develop.

   

7. 7 Add tofu;

   

8. 8 Change to medium-high heat and add baby cabbage;

   

9. 9 Add salt and oil, stir well and serve;