Choy Sum and Taro Soup

Name: Choy Sum and Taro Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Small taro; 200g Choy Sum; 50g Chives; 3ml Peanut oil; 3g salt; 1g Chicken noodles

by sourcehe

4.9 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

It is said that Cantonese people like to make soup. Old hot soup can only be cooked for more than ten hours. There are also a pressure cooker for one or two hours of thick soup, as well as simple vegetable, broth, egg soup, and so on. Choy Sum Taro Soup is a dish often eaten at my grandmother's house when I was young. I choose small taro to cook, peel off the skin, and boil it into vegetable soup with some chopped green onions. Bibimbap is very delicious. "

Ingredients

Choy Sum and Taro Soup

1. Prepare ingredients: fresh cabbage, small taro, chives, etc.;

2. Wash and cook small taro, peeled and cut into pieces;

3. Pour the oil in a hot pan to make the vegetable heart stalk more than six mature; PS: the vegetable heart stalk is more difficult to cook first.

4. Stir-fry the taro pieces until fragrant and crush them into puree;

5. Add boiling water and chicken powder, change to low heat and simmer into thick soup;

6. Put the cabbage leaves, salt, and chives in the pot, mix well and boil again.

Tips:
1. Taro chooses small taro to be smoother;
2. The taro itself is cooked, and the vegetable heart stem should be fried first;
3. Add the vegetable leaf and chives at the end.