Soup Baby Dish with Preserved Egg Version

Name: Soup Baby Dish with Preserved Egg Version
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g preserved egg; 250g Baby dishes; Some oil; Some salt; Some MSG; Some Dried shrimp; Some Wolfberry; Some ginger

by Er Dong Ye

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Nowadays, the soup baby cabbage has become a frequent visitor at restaurants and the people's table. Due to the different ingredients used to prepare the soup, different types of soup baby cabbage have emerged. This Songhua version of the soup baby dish is very good. Songhua is also called preserved egg. It’s just because my diners love to eat pine flowers, so I add more, it looks like a distraction, but the deliciousness is not compromised. It is well-deserved to be included in the carnival feast. "

Ingredients

150g Preserved Egg
250g Baby Dishes
Some Oil
Some Salt
Some Msg
Some Dried Shrimp
Some Wolfberry
Some Ginger

Soup Baby Dish with Preserved Egg Version

1. Wash baby vegetables and cut them into comb back shapes.

Soup Baby Dish with Preserved Egg Version recipe

2. Peel the preserved eggs.

3. Cut the preserved egg into cubes.

4. Boil baby vegetables in water.

5. Drain the water and serve on a plate.

6. Pick up the frying pan and stir the ginger into the pan. Fry the dried prawns in a pot, add some stock.

7. After boiling, put the preserved eggs into the pot.

8. Then add salt and monosodium glutamate.

9. Add wolfberry.

10. Thicken the glutinous rice flour, pour it on baby vegetables after boiling, and enjoy.

Tips:
1. The ingredients for the soup can be adjusted according to your preference. It is delicious with fresh shrimp, sea cucumber, and squid.
2. It will taste better when added to the soup dishes.