1. Prepare the ingredients, wash baby cabbage, chicken essence, salt, wolfberry, wash the sea rice in advance, soak for more than 2 hours
2. Peel the baby cabbage, rinse it slightly, and cut it into 8 pieces lengthwise.
3. Put the cut baby dishes into a deeper dish. (The baby cabbage will have a lot of soup when it is steamed. Choose a darker plate and the soup will not overflow.)
4. Sprinkle the soaked sea rice and wolfberry on the baby cabbage. Don't waste the water used to soak the sea rice. Pour it directly on the baby cabbage. (If you have stock, you can add some stock and steam it together)
5. Put it in a steamer and steam on high heat for 10 minutes until the baby cabbage becomes soft.
6. Take out the steamed baby cabbage and pour the steamed soup into another pot.
7. The soup of the steamed baby cabbage is brought to a boil, seasoned with salt and chicken essence, water starch is added to the thin gorgon, and finally sesame oil is poured in.
8. Pour the cooked glutinous juice evenly on the baby cabbage.
Tips:1. Baby cabbage or Chinese cabbage heart can be used for cabbage. Baby cabbage and cabbage heart are relatively tender, and the taste is soft and slightly sweet after steaming.
2. Don't pour the water used to soak the sea rice, as the broth is poured on the cabbage to make the baby cabbage more delicious.
