Easiest Way to Prepare Quick Cabbage-filled Chinese Soup
Title : Easiest Way to Prepare Quick Cabbage-filled Chinese Soup
link : Easiest Way to Prepare Quick Cabbage-filled Chinese Soup
Easiest Way to Prepare Quick Cabbage-filled Chinese Soup
Hey everyone, it's Drew, welcome to my recipe site. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Ultimate Cabbage-filled Chinese Soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Cabbage-filled Chinese Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cabbage-filled Chinese Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cabbage-filled Chinese Soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Cabbage-filled Chinese Soup using 12 ingredients and 8 steps. Here is how you can achieve that.
I made this soup with spring cabbage, which is difficult to use up. You can use tubed ginger instead of grating it. In that case, use about 1.5 teaspoons should. Stir-fry the cabbage really well to bring out its sweetness. I recommend using Chinese cabbage in the winter. Recipe by Otometeo
Ingredients and spices that need to be Get to make Cabbage-filled Chinese Soup:
- 1/4 Cabbage
- 1 thumb Ginger
- 2 tsp Sesame oil
- 600 ml Water
- 1 tsp ☆Chicken soup stock granules
- 1 tsp ☆Weipa
- 1 1/2 tsp ☆Soy sauce
- 1 tbsp ☆Mirin
- 1 dash ☆Salt and pepper
- 1 tbsp ★Katakuriko
- 2 tbsp ★Water
- 1 Egg
Instructions to make to make Cabbage-filled Chinese Soup
- Roughly chop the cabbage, julienne the ginger, and set aside. Combine the ☆ and ★ ingredients separately. Beat the egg and set aside.
- Turn on the heat to low, and add the ginger and sesame oil into a pot. Slowly fry until fragrant.
- Add the cabbage, and turn up the heat to medium. It's really full so, be careful not to drop it.
- Stir-fry while coating the cabbage in the oil at the bottom of the pot. The cabbage will reduce in volume by half.
- Add the water, and turn up the heat to high.
- When it starts to bubble, add the ☆ mixture, and mix well.
- When it's boiling, swirl in the beaten egg, and turn down the heat to medium. Wait until the egg is cooked through without stirring.
- Swirl in the ★ katakuriko dissolved in water, mix well, and it's done.
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