Baby Cabbage Songhua Soup

by Jamie Pastoral

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Songhua is sometimes called preserved eggs, which are delicious duck eggs. It is called pine flower because the beautiful pattern can be clearly seen on the burnt pine flower. Songhua is also very good in soup with its unique taste and texture.
This combination of pine flowers and baby vegetables, combined with soup made by fans, is very popular among diners.

Ingredients

Baby Cabbage Songhua Soup

1. Soak the vermicelli in cold water for 30 minutes

2. Put the Songhua in the steamer and steam for 20 minutes. The steamed songhua won’t fall apart when you boil it in the soup

3. Wash baby vegetables and return to the knife
4.

4. Peel the steamed pine flowers

5. Cut into pieces

6. Add water to the boiling pot, the vermicelli is boiled in the pot

7. After boiling, the baby cabbage will be boiled in the pot

8. After boiling again, the baby cabbage will be boiled in the pot

9. After boiling again, the songhua will be boiled in the pot
9,

10. Add salt and MSG after boiling again

11. Stir evenly and turn off the heat, put the wolfberry in the pot, stir evenly and serve.

Tips:
Songhua will be steamed first and then put into soup or vegetables.

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