Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, hot and sour soup with cabbage stalks. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Hot and Sour Soup with Cabbage Stalks cookpad.japan. I just made this, and my family loved it. It's better not to overcook the Chinese cabbage so that you can enjoy the texture, and it's delicious. Spray a large soup pot with some cooking spray, and heat over medium heat.
Hot and Sour Soup with Cabbage Stalks is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Hot and Sour Soup with Cabbage Stalks is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have hot and sour soup with cabbage stalks using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Hot and Sour Soup with Cabbage Stalks:
- Take 3 Chinese cabbage stalks
- Prepare 1 dash Carrot
- Make ready 50 grams Ground chicken or pork (or ham)
- Prepare 2 tsp ★Chicken stock granules
- Take 1 1/2 tbsp ★Soy sauce
- Get 2 tbsp ★Vinegar
- Take 1 dash ★Salt and pepper
- Get 1 tbsp Katakuriko
- Take 1 Egg (beaten)
- Take 1 Ra-yu
- Make ready 1 Scallions (for garnish)
Ching says: "I was taught this recipe by Mama Huang, the queen of comforting hot and sour soup. The 'hot' comes from ginger, chilli and white pepper, the 'sour' from rice vinegar. To turn it into a noodle soup, add cooked vermicelli rice noodles at the end." This. Combine the scallion whites, broth, ginger and peppercorns in a large saucepan; bring to a boil over high heat.
Steps to make Hot and Sour Soup with Cabbage Stalks:
- Cut the Chinese cabbage into 4 cm lengthwise and 5 mm width. Cut the carrot into thin strips so that it cooks through quickly. Match the length with the Chinese cabbage. Dissolve the katakuriko in double the amount of water.
- Put the ground meat into a pot, and stir-fry over medium heat using chopsticks. When the colour of the meat has changed, add the Chinese cabbage and carrot, and briefly stir-fry.
- Pour in 700 ml of water. When it starts to boil, skim off the scum, and simmer for about 3 minutes. Add the ★ seasonings, and adjust the taste. Add the katakuriko dissolved in water to thicken.
- Swirl in the beaten egg little by little, and drizzle a few drops of ra-yu spicy chili sesame oil. Sprinkle scallions for garnish, and it's done.
- Use the leftover Chinese cabbage in a miso soup the next day, or parboil in salted water and make Chinese cabbage marinated in sauce.
To turn it into a noodle soup, add cooked vermicelli rice noodles at the end." This. Combine the scallion whites, broth, ginger and peppercorns in a large saucepan; bring to a boil over high heat. Strain through a sieve and reserve. Stir chicken into the simmering soup along with the cabbage and bean sprouts. You Asked for It - Hot and Sour Soup!
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