Salted preserved egg baby cabbage-You Are Foodie

By Scott
13

Salted preserved egg baby cabbage

It's light and full-bodied, with the fragrance of preserved eggs and the sweetness and tenderness of baby vegetables. I think it's really good. I recommend it.

Main Ingredients

Shrimp head appropriate amount
Fine powder appropriate amount
Shrimp skin A moderate amount of
preserved egg 1
Baby Cabbage 2

Auxiliary Ingredients

salt A moderate amount of
Soup bag companion appropriate amount
Dried chilli appropriate amount
Minced garlic appropriate amount
White pepper appropriate amount
Balsam oil appropriate amount

Don't underestimate fried shrimp head. Personally, it's very important

Step 1 . Cut baby cabbage into 4-6 halves. If you want to be beautiful, leave some roots connected

Step 2 . Dice preserved eggs. Shrimp skin

Step 3 . Fans soak in cold water for a while.

Step 4 . Shrimp head 7-8 random, fried shrimp oil will make the soup reddish, but it is very fresh. (there are four in my family.)

Step 5 . Boil baby cabbage in boiling water

Step 6 . Put a little oil into the wok and fry the shrimp head first. It's very delicious

Step 7 . Add preserved egg, small dried pepper and shrimp skin, and stir fry with garlic foam

Step 8 . Boil with water (you can add broth)

Step 9 . Boiled baby cabbage

Step 10 . Join the soaked fans

Step 11 . My family happens to have a bag of soup for chicken

Step 12 . Boil for 3-5 minutes and season with salt. Add a small amount of sesame oil and white pepper to make it work

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Cooking Steps