Soup Cabbage

Name: Soup Cabbage
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Chinese cabbage; 1 piece preserved egg; 1 tablespoon Thick soup treasure; Some oil; Some salt; Some garlic; Some Wolfberry

by Simple 7700

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The Songhua preserved eggs in my hometown are more famous. I brought some of them. In addition to making preserved eggs and lean meat porridge, I made some vegetables for the soup. In some restaurants in Guangdong, there are quite a lot of vegetables with preserved eggs for the soup, and spinach for the soup. Soup wolfberry leaves.... It tastes pretty good when made.
What I made today is Chinese cabbage in soup, which looks good and tastes good.

Ingredients

Soup Cabbage

1. The ingredients are ready, the cabbage is cleaned, and the preserved eggs are cut into fine dices

2. The rhizome of cabbage cut into thin strips

3. Tear cabbage leaves into small strips

4. Heat the pan, add oil, saute the garlic after heating, add the cabbage roots, stir fry, add salt, and fry until soft

5. Add cabbage leaves

6. Stir fry until soft, add appropriate amount of water

7. Add salt and diced preserved eggs.

8. Add thick soup treasure and bring to a boil.

9. After the taste is OK, add a little wolfberry.

10. Began to eat

Tips:
1. The roots and leaves of cabbage should be separated, which is easier to cook and looks better.
2. If there is no thick soup, you can use broth instead. If there is no broth, you can add chicken powder to taste. The taste is slightly different.
3. Add the preserved egg to the boiled soup, the taste becomes fresher.