How to make baby cabbage and tofu soup:

Prepare ingredients: tofu, salt, baby cabbage, shrimp, oil, onion, ginger, garlic, mushrooms, ham sausage, Korean hot sauce, Cornstarch. First, cut the tofu into small pieces and soak them in salt water for about 10 minutes. Peel and wash the baby cabbage. Soak the shrimps in cold water and set aside. Chop the onions, ginger and garlic. Add oil to the hot pot and add the shrimps to saute until fragrant.

Add the rice water into the pot with the fried onion, ginger and garlic, add the baby cabbage and other mushrooms, bring the water to a boil. After the water boils, add the ham sausage and tofu, add salt and corn Pour the starch into a small bowl, dissolve it with cold water, pour it into the pot, and cook over high heat for 2 to 3 minutes. Before serving, add Korean chili sauce and stir evenly.

Baby cabbage

Baby cabbage, also known as miniature Chinese cabbage, is a new vegetable variety introduced from Japan (some say South Korea). In recent years, it has become popular in China. The appearance is the same as Chinese cabbage, but the outer size is only one-quarter to one-fifth of Chinese cabbage. It is similar to the "simulated miniature version" of Chinese cabbage, so it may be called baby cabbage.

The color of baby cabbage heart leaves can be roughly divided into two categories: white heart and yellow heart. The correct color can be selected according to market demand. Generally, colored varieties of baby cabbage have a higher dry matter content. It is necessary to choose bolting-resistant varieties with better cold tolerance. There are many bolting-resistant varieties available on the market, such as Korean baby cabbage, mini star, pearl baby cabbage, etc. The requirements for varieties of baby cabbage planted in autumn are not very strict.