Chinese cabbage soup

Chinese cabbage soup

Introduction:

As the saying goes, "cabbage is better than a hundred dishes.". Chinese cabbage is rich in carotene, B vitamins, vitamin C, calcium, phosphorus, iron and so on. The content of zinc in Chinese cabbage is not only among the highest in vegetables, but also in meat and eggs. Chinese medicine believes that Chinese cabbage is slightly cold and non-toxic. It can be used to nourish the stomach and generate fluid, relieve thirst, diuresis and defecate, and clear away heat and toxin

Production steps:

Step 1: Cut Chinese cabbage into strips.

Step 2: Boil the preserved egg thoroughly, peel and cut into crescent shape.

Step 3: slice ginger and set aside.

Step 4: blanch Chinese cabbage, add 15g peanut oil and 5g salt, cook for 2 minutes.

Step 5: take another pot, add 300ml water to boil, add blanched Chinese cabbage, preserved egg and ginger slices, turn off the heat and cook for 5 minutes.

Step 6: take out the Chinese cabbage with chopsticks, put on the plate and pour the soup.

Materials required:

Chinese cabbage: 400g

Preserved egg: 1

Ginger: 5g

Salt: 5g

Chicken juice: 10g

Note: the soup is the essence of this dish. If there is no ready-made chicken soup at home, you can choose concentrated chicken juice or thick soup as we do.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light