Red-skinned vegetables, also known as red-backed vegetables, Guanyin vegetables and anemone purpurea, are one of the specialties of Ganzhou. Cabbage has high nutritional value and contains many minerals such as vitamins, calcium, iron, zinc and manganese, among which the iron content is 23 times that of cabbage and radish. Eating this dish can cure hemoptysis, qi and blood deficiency, bronchitis and pelvic inflammatory disease, and can be eaten raw, cold, soup and shabu-shabu.

Red cabbage has high nutritional content and medicinal value. In addition to the nutritional characteristics of ordinary vegetables, it is also rich in vitamins A, B, C, calcium, iron, zinc and other elements beneficial to the human body. It is a good medicine for enriching blood. Red cabbage also has the effects of clearing away heat and toxic materials, moistening dryness and relieving cough, relieving summer heat and promoting fluid production, helping digestion, invigorating stomach and relieving hangover. After drying Chinese cabbage in the sun, soak it in boiling water, add a little sugar, and make tea to taste better.

Steps of red cabbage and egg drop soup

1. First, take off the old terrier of the red cabbage. If the red cabbage you bought is tender enough, you can almost omit this step and then wash it. (Picking vegetables, there is nothing to say. Inexperienced people should be able to do it, that is, remove the hard boiled place at the bottom and pick the leaves moderately. Wash vegetables, usually twice. )

2. 1-3 slices of garlic (there is nothing to explain here, just peel the garlic and cut it into pieces). Beat 1-3 eggs in a bowl and stir until they foam, that is, chopsticks can stick to a column of egg liquid, and there is white foam on the edge of the egg surface. It doesn't matter whether you want it or not, just break up, there is no special requirement here.

3. Then preheat the pan and put the oil and garlic (the same oil pan is tilted with the minimum water column of the faucet around the bottom of the pan twice. It is recommended to use a wok, because garlic will be fried. I'm not afraid of oil explosion, but water. Take an apron, sister, don't be afraid )

Simply stir-fry for three or four times and you can pour the water.

There will be oil explosion and crackling on the way to pour water. I'm super scared, too, but hurry up, no amount of water will splash. Of course, if you get the water out, you are out of luck. )

4. After the water is boiled, put the red-skinned vegetables on medium fire and cook for about 3-6 minutes (the cooking time depends on the tenderness of the vegetables, and the soup will turn purple when the vegetables are soft).

Don't forget salt! Don't forget salt! Don't forget salt! Say the important things three times

5. Then there is the most important egg pouring liquid. Gently pour the egg mixture into a circle with the action of pouring oil. When it falls to one side, it will turn white and solidify at the same time. After pouring, the fire will last for 20-30 seconds, so that the egg liquid will fully solidify and will not fall apart.

6. Turn off the fire.

Dangdang Dangdang! The egg drop soup with red packets is ready!

Purple is normal, and cabbage soup can be regarded as a natural plant pigment.

skill

Red-skinned cabbage: also known as red-backed cabbage, Guanyin cabbage and anemone purpurea, it is one of Ganzhou's famous specialties at home and abroad. Cabbage has high nutritional value and contains many minerals such as vitamins, calcium, iron, zinc and manganese, among which the iron content is 23 times that of Chinese cabbage and radish. Eating this dish can cure hemoptysis, deficiency of qi and blood, bronchitis and pelvic inflammatory disease, and inhibit the growth of cancer cells. It can be eaten raw, cold, soup and shabu shabu shabu.