Corn and Wonton Cabbage Soup

Name: Corn and Wonton Cabbage Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 15 Wonton; 3 slices Chinese cabbage; Some Wolfberry; Some oil; Some salt; Some Chicken noodles

by Simple 7700

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

When autumn and winter arrive, my casserole usage rate is very high. Except for stir-frying, all others want to cook in a casserole.
No, I used a casserole to cook a bowl of wonton soup in the morning. The heat preservation is very good, and the whole body is warm after drinking it.

Ingredients

15 Wonton
3 slices Chinese Cabbage
Some Wolfberry
Some Oil
Some Salt
Some Chicken Noodles

Corn and Wonton Cabbage Soup

1. Take a casserole, put an appropriate amount of water, boil, and put in the quick-frozen wonton. Stir it with a spoon at this time to avoid sticking to the bottom.

2. Cover, bring to a boil over medium heat, simmer for about 3-4 minutes. Wonton is occasionally stirred in the middle.

3. Add the roots of the cabbage and cook until tender.

4. Add cabbage leaves, add oil, salt and chicken powder to adjust the flavor.

5. After all the medlars are cooked, they are good-looking and delicious.

Tips:
1. The wonton must be placed after the water is boiled, and just put it in and stir it with a spoon to avoid muddy bottom.
2. Seasonings increase or decrease according to personal taste.