Bean curd soup with shredded chicken and cabbage

Bean curd soup with shredded chicken and cabbage

Introduction:

Production steps:

Step 1: wash and cut into shredded cabbage;

Step 2: remove the bone of chicken leg and remove excessive fat;

Step 3: wash fresh mushrooms and cut into shreds; cut chicken legs into shreds, add wine, starch and salt, mix well, marinate and taste;

Step 4: cut tofu into small pieces; cut ginger into shreds; (ginger forgot to pat)

Step 5: pour oil into the ceramic pot and deep fry shredded ginger until fragrant;

Step 6: pour in the cabbage and stir fry until soft;

Step 7: add shredded mushrooms and stir fry for a while;

Step 8: add proper amount of water and bring to a boil;

Step 9: pour in shredded chicken and stir quickly;

Step 10: pour in the bean curd and stir well;

Step 11: cover and bring to a boil again. Add salt and monosodium glutamate and sprinkle with scallions.

Step 12: healthy vegetable soup.

Materials required:

Cabbage: 1

Chicken leg: 1

Fresh mushrooms: 6

Tofu: 2 yuan

Edible oil: right amount

Starch: right amount

Salt: right amount

Cooking wine: moderate

MSG: right amount

Note: 1, tofu with South tofu (the tender kind).

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: light