Soup Baby Dishes

Name: Soup Baby Dishes
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Baby dishes; 1 piece preserved egg; 10g Wolfberry

by Chishang Xiaomi

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Baby cabbage, also known as miniature Chinese cabbage, is a new vegetable variety introduced from abroad and has been favored in China in recent years. The appearance is the same as that of Chinese cabbage, but the size is only one-fourth to one-fifth of Chinese cabbage. It is similar to the "simulation miniature version" of Chinese cabbage, so it is called baby cabbage. Cabbage is rich in vitamin A, vitamin C, vitamin B family, potassium, selenium, etc. Regular consumption can help prevent cardiovascular disease, reduce the risk of cancer, and can improve intestines and stomach, promote intestinal peristalsis, and keep stool smooth. It can also invigorate the spleen and diuresis and promote absorption. The method of serving the soup makes the baby cabbage absorb the nutrients in the broth, and the taste is more delicate. This time, I used Shi Yunsheng's clear chicken soup, which does not even use salt, which is very convenient. "

Ingredients

Soup Baby Dishes

1. Raw materials are ready;

2. Peel the preserved eggs and mash them with a spoon;

3. Wash the wolfberry with warm water;

4. Wash baby vegetables and drain the water;

5. Shi Yunsheng's chicken soup was poured into a pot and boiled;

6. Put the wolfberry in blanching water and remove it for later use;

7. Then add baby cabbage, open the lid and cook until soft;

8. The baby vegetables are taken out and served on a plate;

9. Pour the preserved eggs into the pot and boil, taste it, the saltiness in the chicken broth is enough, no more salt;

10. Pour the soup into baby cabbage and decorate with wolfberry and serve.

11. Finished product

Tips:
1. Baby cabbage is a kind of vegetable that won't be deformed after being boiled. If you want to eat soft, you can cook it longer;

2. Blanch the wolfberry with thick soup, which can be sterilized and sweeter;

3. It is best to mash the preserved eggs a little bit, and the minced preserved eggs will taste better when dissolved in the soup.