1. As shown in the picture, fish roe sausage, cabbage, and a small handful of walnuts are used.
2. Add fine underwater salt to the pot to fine tune the taste.
3. Then put the fish roe in the pot and cook for three minutes after the soup base is boiled.
4. When the fish intestines are almost cooked, blanch the cabbage in the pot. The cabbage can be blanched for a shorter time when used for salad, so that the taste will be crisper.
5. Then roast the walnuts and let them cool for catering.
6. The picture shows a good quick salad, which is time-saving and nutritious for breakfast.
7. If it is for children, it is served with a little Thousand Island sauce, which is very appetizing.
Tips:You don't need to blanch the cabbage for too long, so that the taste will be crisp and refreshing.
