1, material
condiments
Two baby meals
Half a yellow bell pepper
Preserved eggs 1
Garlic 1 whole
A little onion
A little shrimp skin
condiments
Dolphin bone soup 1 block (soup block)
A little salt (or not)
Step 2
Wash the baby cabbage and cut it into small strips. Dice preserved eggs and yellow peppers. Take a piece of dolphin bone soup for later use.
Put oil in the pan, add garlic cloves and chopped green onion, stir fry in the pan, and stir fry the garlic a little.
Add water to the pot, put the soup pieces of dolphin bone soup into it, and boil it into dolphin bone soup.
Add baby cabbage and cook for about a minute.
When the doll plate becomes soft, take it out and put it on the plate.
Add diced yellow lanterns, peppers and preserved eggs to the soup scalded with baby vegetables. Boil it a little and add salt according to your taste. Because there is salt in dolphin bone soup, it is recommended not to put it.
Bring the soup and pour it on the baby tray. Finally, add some shrimp skin.
Baby cabbage, small pocket cabbage, belongs to Brassica.
Baby cabbage is thin-skinned, sweet and tender, sweet and nutritious, and rich in vitamins, trace elements and selenium. The leaves outside the doll dish are green and the bulbs are folded. Bulbs are slightly different according to different varieties, which are divided into golden yellow, pale yellow, white and orange.
growing environment
The growth period is short, usually 45 to 55 days. Commercial balls are 8-9cm in diameter and 20cm in height, and the weight of clean vegetables is 150-200 g. I like the cold growing environment, and I can get better quality when I plant them in a mild climate. The optimum temperature for Chinese cabbage germination is about 25℃, and it can tolerate a certain high temperature at seedling stage. Leaves and bulbs are most suitable for growth at 15-25℃. Plants below 5℃ are vulnerable to freezing injury; Below 10℃, the growth is slow, the ball is loose, and it can't even be wrapped; It is easy to get sick above 25℃. Sowing and planting must be carried out at a temperature higher than 13℃ to prevent bolting.
Main value
For food. It is thin, sweet, tender, nutritious and sweet, and its price is slightly higher than that of ordinary Chinese cabbage. Rich in vitamins and selenium, high in chlorophyll, rich in nutritional value, rich in cellulose and trace elements.
Baby dishes cookbook
Tanghe baby food
Ingredients: Baby Cabbage (3), Preserved Eggs (2), Green Pepper (1), Red Pepper (1), Jujube (5), Lycium barbarum (1 spoon), Garlic (2 petals), Ginger (2 slices) and Onion (65444).
1. Peel off the shell of preserved eggs and cut them into six pieces with an egg cutter; Wash red dates and medlar and soak your hair in water.
2. Wash the baby cabbage and cut it in half; The green pepper is pedicled and seeded, and cut into pieces.
3. Heat 3 tablespoons of oil, saute ginger slices, garlic slices and onion slices, pour in green pepper slices and stir well, pour in 3 cups of broth, add red dates and medlar and stir well until boiling.
4. Add preserved eggs and baby dishes and mix well. Cover and cook for 5 minutes on low heat.
5. Cook the baby cabbage until it is soft, and add 1/4 tbsp salt and 1/3 tbsp chicken powder to taste.
Griddle wawacai
Ingredients: 2 baby dishes, 200g pork belly, 50g fungus hair and 50g onion.
Seasoning: onion, ginger, garlic, soy sauce, pepper, cooking wine, pepper, sugar and salt.
Exercise:
1, baby cabbage is torn into large pieces, and pork belly is sliced.
2, onion cut into small pieces, fungus soaked and torn into small flowers.
3, put oil in the pot, heat, add pepper and pepper to stir fry, then add pork belly slices, stir fry over low heat.
4. Stir-fry until the sliced meat is cooked, add onion and stir-fry for a while, then add cooking wine, soy sauce and sugar and stir well.
5. Stir the baby cabbage evenly, add salt and stir fry for a while, and then add chicken essence to taste.