Soup Baby Dishes

Name: Soup Baby Dishes
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Baby dishes; 1 piece egg; 1 Ham; Some garlic; Some dried shrimps; Some salt; Some Chicken Essence; Some pepper

by Point fruit

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Soup is almost indispensable on southern dining tables, especially in Guangdong, where soup has almost become one of the characteristics of Cantonese cuisine. However, family meals, three meals a day, it is impossible to spend a few hours to cook the soup for the meals, so the quick soup has become a common dish at the dinner table. The more common ones include vegetable soup with pork slices, pickled cabbage tofu soup, pork liver and Chinese wolfberry vegetable soup. Today I will share with you a quick and easy soup. Dianguo teaches you to make a bowl of milk for 2 yuan. The white thick soup is not only delicious, but the soup is also very sweet.

This soup is especially suitable for the elderly and children, because the eggs are rich in nutrition, and the baby cabbage is sweet and easy to chew after being cooked. Of course, you can also use this soup for noodles, porridge, etc., are simple and quick meals, very suitable for breakfast or rush Friends of time. "

Ingredients

100g Baby Dishes
1 piece Egg
1 Ham
Some Garlic
Some Dried Shrimps
Some Salt
Some Chicken Essence
Some Pepper

Soup Baby Dishes

1. (1) Prepare the ingredients (Hemi forgot to take pictures), cut the baby cabbage on the opposite side, and then cut into small pieces. It is best to cut the whole piece together without breaking it; shred the ham;

2. (2) Fry the garlic in the pan, and fry the garlic until it is slightly browned and set aside

3. (3) Fried eggs, this is the key point of the soup milky white, the eggs should be fried slightly dry, with a strong egg flavor;

4. (4) Add water, sea rice, and sauteed garlic to a boil and continue to cook for 3 minutes;

5. (5) Add baby cabbage and shredded ham, cook for 2 minutes on high heat;

6. (6) Add appropriate amount of salt, chicken essence and pepper before serving.

Tips:
(1) The whiteness of the soup comes from eggs, the delicacy comes from the fusion of sauteed garlic and eggs, and the sweetness comes from sea rice and baby vegetables. So the amount of these can be increased at will according to your own preferences;

(2) Pepper is indispensable, this can play a finishing touch, adding or not adding, the taste of the soup is completely different, of course, people who do not eat pepper can also not add it, it is another kind of sweetness;

(3) The soup must be boiled over high heat, especially when the egg soup is boiled, if the low heat is not enough to make milky soup.