Soup Baby Dishes
by Bean Flavor Kitchen
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Raw material diagram.
2. Cut baby cabbage into thin strips.
3. Put it in boiling water and boil it to soften.
4. Remove and drain.
5. Place the baby dishes on the plate.
6. Dice preserved eggs and ham and put in.
7. Season the concentrated chicken juice with a small amount of salt, add a little cooking wine, and add boiling water to make the juice.
8. Pour the adjusted juice on the sized dishes, and pour the soup for 8 minutes to prevent the soup from oozing out after steaming.
9. Steam on high heat for 5-7 minutes.
10. Take it out carefully after steaming to avoid scalding.
Tips:1. Choose small ones as far as possible, generally four servings. If there are no small ones, cut the large ones into fine pieces.
2. Choose a deep-mouthed plate to prevent the soup from oozing out during steaming.
3. Boil the baby cabbage. First, the color will look better after being steamed, and second, it can reduce the steaming time.
