How to make Chinese cabbage and egg soup?

Chinese cabbage is rich in water and fiber, and has good heat-clearing, detoxifying and laxative effects on the human body. If you use Chinese cabbage and eggs to make soup, the soup will be relatively light, but because of the presence of eggs, the protein content in the soup will increase.

How to make Chinese cabbage egg soup

1. Wash and slice the tomatoes. Choose ripe tomatoes, preferably very red ones, so that they will be easier to produce soup and have a rich flavor when fried. Raw tomatoes are not easy to break when fried.

2. Wash the Chinese cabbage, remove the roots, chop it and set aside. Prepare a small amount of lean meat, wash it, cut it into cubes, prepare starch water, beat the eggs, stir well and set aside.

3. Put a small amount of peanut oil in the pot, add the onion and ginger, stir-fry until fragrant, pour in the prepared diced meat, and stir-fry until cooked. Pour the two fried cakes into the soup pot and cook with the eggs for about 30 seconds. Add salt to taste and serve. Add appropriate amount of water to the pot and bring to a boil over high heat.

4. Pour the prepared starch water into the pot and stir until the soup becomes thick, then pour in the egg liquid and stir. Pour the prepared bok choy into the pot, add appropriate amount of vinegar, sesame oil, pepper powder and salt according to personal taste, stir well and serve.