The practice of cabbage soup

Soup version of Chinese cabbage is rich in ingredients, delicious and suitable for summer consumption.

When cooking, the taste of food often depends on the taste of soup, so making soup well is the basis of success. The main ingredient recommended for everyone today is cabbage, which can be said to be delicious soup and delicious food.

Name of dish: Shangtang cabbage

Ingredients: 1 preserved egg, 1 Chinese cabbage, 1 thick slice of chicken luncheon meat, 10 shrimp, a handful of seafood mushrooms, 1 chives, 1 ginger, a dozen Chinese wolfberry fruits, 65438+.

Cooking process:

1. Prepare the required Chinese cabbage, lunch meat, preserved eggs, etc. According to the ingredient ratio table above, take it out and put it together for easy access.

2. Break off the cabbage piece by piece, put it in clear water, rinse it piece by piece, and control the moisture. Then separate the Chinese cabbage pieces from the Chinese cabbage leaves, cut them into filaments along the growth texture of Chinese cabbage with a kitchen knife and put them on a plate for later use.

3. Cut the preserved egg into small pieces; Cut a piece of lunch meat and chop it; Rinse the mushrooms with clear water several times, and then tear them into small pieces by hand. If you don't want to tear it by hand, cut it with a kitchen knife, but if you tear it by hand, it will be easier to taste. When everything is ready, put it on the same plate and open it separately.

4. Prepare a soup pot, add appropriate amount of water, and pour in 1 spoon of edible salt and a few drops of peanut oil. After the fire boils, pour in shredded cabbage. After the fire is cooked, don't take it out, turn off the fire, cover the pot and let the cabbage soak in hot water.

5. Take another wok, heat it in the wok and add peanut oil. When the oil temperature rises, pour in chopped green onion and ginger slices, stir-fry until fragrant, then pour the sliced preserved eggs into a wok and stir-fry for a while.

6. Add a proper amount of boiling water to the pot, stir well and heat over high fire.

7. When the hot water is boiled again, pour the prepared seafood, mushrooms and lunch meat into the pot, continue to boil with high fire, cover the pot and turn to low heat for stewing.

8. Cook for about two or three minutes, add frozen shrimp and medlar, stir well, season, add some seasonings such as edible salt, soy sauce and chicken essence, stir well, and continue to stew for three minutes. You can turn off the fire and don't pour it out in a hurry.

9. Take out the boiled cabbage, squeeze out the water and put it at the bottom of the soup bowl.

10, and then pour the cooked ingredients in the wok into the soup bowl with the soup.

This tender and delicious Chinese cabbage with soup is ready, super delicious, balanced in nutrition, delicious in food and soup, and worth having.