The baby cabbage in soup-stock is one of the official cuisines in Shanxi Province. It is made of mushroom, baby cabbage.
It’s a dish I like very much. It’s beautiful, nutritious and simple. It’s just that today’s chicken soup is cooked at home. There’s delicious soup-stock, and baby cabbage are particularly delicious.
How To Make The Baby Cabbage in Soup-stock
Prepare all materials first:Chopped ginger and garlic;Cut baby vegetables in half and half into four pieces;Soak the hair and cut into small pieces;Sausage slices;
Put the soup-stock in the pot (I use chicken soup, bone soup and meat soup, which are all OK, and the taste is very delicious. If there is no soup, clear water is OK);Add the agaric, sausage, garlic and ginger, and boil them together.
Put in the baby cabbage, cover the pot and cook for about 5 minutes until the baby cabbage is fully cooked
Dish up. If you want to make the dish more beautiful, you should first place the baby cabbage, and then pour the ingredients on it.