Haihong Cabbage and Egg Soup

Name: Haihong Cabbage and Egg Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Chinese cabbage; 2 pcs egg; 80g Haihong; 1g pepper; 10g sesame oil; 3g salt; Some water

by Love braised pork

4.7 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

Today I ate fried steak, thinking not to eat meat alone. Recently, I have been very angry, but I am greedy. Alas, what should I do. So when I bought beef, I bought the cabbage and planned to make a soup with Haihong meat. Is it a vegetable? I bought Chinese cabbage for the first time since spring. It was good to eat. The green look gave me an appetite. I didn’t bother to eat leafy vegetables. Washing was too troublesome. I also said that there are a lot of pesticide residues, but in terms of health, there are actually more. It's good to eat leafy vegetables, I must try to eat more.

Ingredients

Haihong Cabbage and Egg Soup

1. Wash the cabbage, blanch it, remove it, dry it in cold water, and set aside

2. Knock the eggs into a bowl and prepare the sea rainbow meat. Cut the cabbage into sections, then spread the eggs into omelets and cut into pieces.

3. Boil water in a small pot

4. Add small cabbage

5. Then lay the eggs and cook them together

6. Add salt after cooking for 3 minutes

7. Finally add the sea rainbow meat and boil, turn off the heat

8. Add a little sesame oil

9. Add the right amount of black pepper

Tips:
It was supposed to add white pepper, but my family has no choice but to add black pepper. The sea rainbow meat has been blanched, so just open the pot.