Dried Scallop Soup with Baby Cabbage
1.
Wash baby vegetables and tofu; drain the water; PS: you don’t need to add tofu if you don’t like it
2.
The scallops are soaked in warm water; PS: The scallops in the photo are more than 50 grams, and some are generally used for porridge.
3.
Cut the baby cabbage and drain the water. One piece can be cut into six pieces.
4.
Boil an appropriate amount of water;
5.
Add scallops and cook for 20 minutes on medium heat;
6.
Put it in the wolfberry pot for 3 minutes; PS: The wolfberry will rot easily in the pot for too long, and 3 minutes is enough to taste.
7.
Put it in the wolfberry pot for 3 minutes; PS: The wolfberry will rot easily in the pot for too long, and 3 minutes is enough to taste.
8.
Change to medium-high fire and add baby vegetables;
9.
Put the salt and oil, and then the pot can be started;
Tips:
1. If you don't like tofu, you can skip tofu;
2. The scallops should be boiled into a sweet and fresh soup;
3. The scallops are fresh and sweet, so there is no need to put any chicken essence, chicken powder, etc., which can maintain the original flavor of scallops and baby vegetables;
4. Wolfberry does not need to be put into the pot too early, it is easy to rot
5. Put the baby cabbage into the boil and turn off the heat.
