Soup Milk Cabbage

Name: Soup Milk Cabbage
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Milk cabbage; 1 piece preserved egg; Some oil; Some salt; Some Thick soup treasure; Some Wolfberry; Some garlic

by Simple 7700

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

I usually eat milk cabbage in outside restaurants. One day, I bought this milk cabbage and made a soup-flavored one, imitating the practice of outside restaurants, making it look decent. Very popular. Of course, when I'm interested, I like to put the dishes in a styling first, and attract the children to use their chopsticks to try them.
Milk cabbage is somewhat similar to Shanghai Green, but I personally feel that the milk cabbage tastes better. I have cooked cabbage with milk in soup many times. This time I used preserved eggs from my hometown, and the whole soup tasted good.

Ingredients

200g Milk Cabbage
1 piece Preserved Egg
Some Oil
Some Salt
Some Thick Soup Treasure
Some Wolfberry
Some Garlic

Soup Milk Cabbage

1. Prepare milk cabbage and preserved eggs. Wash the milk cabbage and divide it into small pieces

2. Peel the preserved eggs and cut into small pieces.

3. Heat up the pan, put a proper amount of oil, after heating, saute the garlic, pour the milk cabbage, and stir fry

4. Add the right amount of salt and stir-fry until soft

5. Put an appropriate amount of water, add a spoonful of soup treasure

6. Cook until the milk cabbage becomes soft and the soup has a flavor, add preserved egg diced

7. Stir well and cook for a while

8. Finally, sprinkle a small handful of wolfberry, stir well and turn off the heat.

9. Plate.

Tips:
1. If you don't have a soup treasure, you can also add broth. If there is no thick soup and no stock, then add chicken noodles.
2. Cook the milk cabbage until it tastes good. Taste it before serving.