Soup Baby Dish with Preserved Egg

Soup Baby Dish with Preserved Egg

1. Prepare a baby cabbage and soak it in clean water for ten minutes, clean it and drain the water

2. Cut baby vegetables into several evenly

3. Boil water in a pot, add a little salt and oil, and then add baby cabbage to blanch water

4. The blanched baby cabbage is immediately placed in cold water and allowed to cool and drain the water. Place it on the plate

5. Preserved eggs steamed and peeled

6. Cut preserved eggs into irregular granules

7. Rinse the wolfberry with water and drain the water for later use

8. The sliced preserved eggs are placed in the middle of baby cabbage

9. Sprinkle the wolfberry evenly on it

10. Bring the broth to a boil

11. Pour in water starch thicken and stir evenly into a transparent paste

12. Pour the broth evenly on the baby cabbage

13. This soup baby dish is delicious and nutritious

14. These are all delicious and must-have specialties for banquets

15. It's so beautiful and delicious that you can't stop it

Tips:

The nutritional value of baby cabbage
1. Baby cabbage is rich in vitamin A, vitamin C, vitamin B family, potassium, selenium and so on.
2. Baby cabbage is rich in isothiocyanate, which has anti-tumor activity.
3. The calcium content in baby cabbage is relatively high, which is almost equal to 2-3 times the content of cabbage; it is an ideal vegetable to prevent vitamin D deficiency (rickets).
4 The nutritional value of baby cabbage is similar to that of cabbage. It contains protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamin C, etc.