Chinese Cabbage Scallop Soup

Name: Chinese Cabbage Scallop Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 15g Scallops; 100g Chinese cabbage; Some water; Some salt

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This Tang Tongli relieves stagnation, clears heat and nourishes yin.
The scallop in the soup is a low-fat seafood product.
Chinese cabbage is also called yellow bud white, which is sweet and cool in nature and has the function of clearing away heat, eliminating trouble and improving the stomach. Contains a lot of calcium, iron, potassium, vitamin C and crude fiber, low in calories, is an ideal food for weight loss.
Combine it into a soup, the soup tastes sweet, clears away heat and moisturizes dryness, eliminates accumulation and weight loss, eliminates the stomach without cutting the stomach, and nourishes without greasy stagnation.
However, people with spleen deficiency and diarrhea should not drink it. Scallops can also be changed to 60 grams of lean pork.

Ingredients

15g Scallops
100g Chinese Cabbage
Some Water
Some Salt

Chinese Cabbage Scallop Soup

1. Ingredients: 15 grams of dried scallops, 100 grams of Chinese cabbage, appropriate amount of water and salt

2. Wash the scallops and soak them in water until the hair rises.

3. Tear up and set aside.

4. Wash and shred cabbage.

5. Add water to the pot, pour the scallops, and boil for 30 minutes.

6. Add shredded cabbage and boil for a few minutes.

7. Turn off the heat and season with salt.

8. Serve and eat.

Tips:
Dried scallops have a salty and umami taste, so you should not add too much salt, just a little less.
The amount of water can be added according to your preference.