Baby Cabbage Songhua Soup

by Er Dong Ye

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

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.
Using pine flowers as a stand-alone dish, or pairing with other ingredients, such as preserved egg tofu, etc., are good dishes with wine and meals.
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 the first time to try, and it is very popular among diners. "

Ingredients

Baby Cabbage Songhua Soup

1. Soak the vermicelli in cold water for 30 minutes. 2, 3, 4, 5. Add water to the boiling pot, and boil the vermicelli in the pot.

2. Put the Songhua in the steamer and steam for 20 minutes. The steamed pine flower will not loosen when it is boiled in the soup.

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

4. The steamed Songhua is shelled.

5. Cut into pieces.

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

7. After boiling, the baby cabbage is boiled in the pot.

8. After boiling again, the baby cabbage tail is boiled in the pot.

9. After boiling again, the Songhua is boiled in the pot.

10. 9. Add salt and MSG after boiling again.

11. Stir evenly and turn off the heat, put the wolfberry into the pot.

12. Serve and enjoy.

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

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