My family likes soup very much. I do it twice a week in winter and almost every day in summer. Because the medicinal materials are expensive and inconvenient to use, I always dry cabbage and cook soup. Sun-dried cabbage not only signals that the soup is especially sweet, but also has no sand and the cost is very low. Let's share my method of cooking dried cabbage.

Calorie recipe for ingredients: 65 (calories)

condiments

Appropriate amount of cabbage

Methods/steps

1 If there is a place to plant it at home, it is better to plant short feet than high feet, that is, the thick ones are better than the thin ones. Milk cabbage is more delicious than Chinese cabbage, because the soup in the milk cabbage pot is more delicious after drying, and the amount put in it is better to grasp.

After selecting the cabbage, clean all the sediment on the cabbage with clear water, so you don't have to worry about sediment when cooking soup.

Then boil a large pot of boiling water over high fire (if there is no large pot at home, you can use a bigger pot). Put the cabbage in and blanch it. Be careful not to put too much at a time. If you put too much, it will burn before it is put on the pot, and the leaves will break as soon as they are dried.

4 After scalding (it takes up to 90 seconds from putting it in and coming out, and it can be observed that the stalks of cabbage are wrinkled), put them on with ropes or bamboo poles, and row them one by one to dry. Don't overlap each other, and don't spread it directly on the ground. It is best to dry.

In this way, it is directly dried outdoors, let the autumn wind or strong sunlight directly dry, until the cabbage is completely dry. The way to judge the dried cabbage is: pinch the leaves with your hands, you can hear the rustling, and it will break without drying. Save some water.