Chinese cabbage soup stew
Another easy to make with leftover Chinese cabbage. By separating the bouillon for marinating and the finishing touch, you can enjoy a real taste. The flavor soaks in the boiled Chinese cabbage by cooling it in the boiling soup. Blanching the bacon removes excess oil and gives it a refreshing taste.
How to make it
1
Put the pre-boiled bouillon and Chinese cabbage in a pot and simmer until the flavor soaks in.
2
Cut the bacon into 1cm wide pieces and blanch it.
3
Add 2 to 1 for finishing, and simmer, then add salt to the flavor.
4
Serve in a bowl, sprinkle with pepper and sashimi.
Materials 1 person
-
- Bouillon soup for pre-boiling
- 1500ml
-
- Bouillon soup finish
- 200ml
-
- Chinese cabbage
- 0.25 shares
-
- bacon
- 50g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Asatsuki small cut
- A little
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