The soup version of Chinese cabbage is rich in ingredients and delicious. It is a suitable summer meal

When cooking, the taste of food often depends on the taste of the soup, so the soup Doing it well is the basis for success. The main ingredient recommended to you today is cabbage. It can be said that the soup is delicious and the dishes are delicious

Dish name: Chinese cabbage in soup

Ingredients What you need: 1 large preserved egg, 1 Chinese cabbage, 1 thick slice of chicken luncheon meat, 10 shrimps, a handful of seafood mushrooms, 1 chive, 1 piece of ginger, a dozen wolfberries, 1 spoon of edible salt, raw 1 spoon of smoke, half a spoon of oyster sauce

Cooking process:

1. Prepare all the cabbage, luncheon meat, preserved eggs, etc. according to the ingredient ratio table above, and Take them out and put them together for easy access.

2. Break off the cabbage piece by piece, put it in clean water, rinse each piece, and drain the water. Then separate the cabbage stems and cabbage leaves, use a kitchen knife to cut them into thin strips along the growing grain of the cabbage, and put them on a plate for later use.

3. Cut the preserved eggs into small pieces; cut off a piece of luncheon meat, and then chop it into small pieces; rinse the seafood mushrooms several times with water, rinse them well, and then tear them into small pieces with your hands. If you don't want to tear it by hand, just use a kitchen knife, but if you tear it by hand, it will be easier to taste. After everything is done, put them on the same plate and place them separately.

4. Prepare a soup pot, add an appropriate amount of water into it, pour 1 tablespoon of edible salt and a few drops of peanut oil. After it boils over high heat, pour the shredded cabbage into it. After it is cooked over high heat, there is no need to take it out. Turn off the heat, cover the pot, and let the cabbage soak in hot water.

5. Take another wok, heat it and add peanut oil. After the oil temperature rises, add the chopped green onion and ginger slices. Pour it in and stir-fry until fragrant. Pour the cut preserved egg pieces into the wok and stir-fry for a while.

6. Add an appropriate amount of boiling water to the pot, stir evenly, and heat over high heat.

7. When the hot water boils again, pour the prepared seafood mushrooms and luncheon meat into the pot, continue to boil over high heat, cover the pot, and turn to medium to low heat to simmer.

8. After cooking for about two or three minutes, add the thawed shrimp and wolfberry, stir evenly and then season. Add an appropriate amount of salt, light soy sauce, chicken essence and other condiments, stir evenly. Continue to simmer for three minutes before turning off the heat. Don't rush to pour it out yet.

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

10. Pour the ingredients cooked in the wok together with the soup into the soup bowl with cabbage.

This tender and delicious Chinese cabbage for soup is ready. It is super delicious, with balanced nutrition, delicious vegetables and delicious soup. It is worth having for everyone.