Soup Baby Dishes
1.
Wash the baby cabbage, cut it into strips lengthwise, cut each vegetable into 8 strips, and then cut from the root, so that each leaf is scattered, not connected together, and placed in a plate
2.
The preserved eggs and ham are cut into cubes. The “ham” here refers to the vacuum pure meat ham sold in the supermarket, not Jinhua ham.
3.
Boil water in a steamer, add baby vegetables, and steam for 5 minutes on high heat
4.
After steaming, grate off the soup for later use
5.
Heat up the wok, add 4 spoons of vegetable oil, add garlic slices and low heat to force out the garlic oil
6.
After the garlic slices are colored, pour into a bowl of broth or boiling water
7.
Add preserved eggs and diced ham
8.
Simmer for a while, simmer the white soup, add a little salt and chicken essence to taste, and finally use a proper amount of water starch to thicken the topping, because the ham itself has a salty taste, so be aware of it when adding salt
9.
Pour the toppings evenly on the steamed baby cabbage.
Tips:
1. The method of steaming can keep the shape more complete than blanching;
2. The preserved eggs and ham should be simmered for a while to make a white soup;
3. The thickening should be a little thicker. If it is too thin, the baby cabbage will be diluted as soon as the water comes out.
