Hello everyone, I am a half hundred men who cook food every day and have a good appetite every day.
The first time I drank sea rice cabbage soup was on the first floor of Kaifeng to eat soup buns, the first time I felt how this soup was so delicious and fresh. I thought it was a soup boiled with precious seafood, the soup was so white, but the price was very close to the people 3 yuan / bowl, and at the same time, I saw that the residents of the nearby community specially took the pot in the store to pack it back to drink. Today I will reveal to you the method of sea rice cabbage soup, which is actually super simple, suitable for breakfast and dinner soup, and also suitable for drinking soup when there is no appetite.
Ingredients required: Chinese cabbage (more), sea rice (10-20 grains is good), flour (half a spoon, enough for 4-5 people).
Method: Put a little oil in the pot, turn on the heat until the oil is 50% or 60% hot, add dry flour, let the oil fry for 3 seconds and then stir with a stir-frying spoon, when it becomes mushy, keep stirring to prevent the bottom of the pan, about 30 seconds after adding water (half a spoon of flour I added 2 dishes of water, the soup can not be too thick nor too thin, grasp it yourself), boil the water into milky white, add sea rice, cabbage, salt (usually salinity when stir-frying), boil the water and simmer for 30 minutes, let the cabbage soft and rotten (after the water is boiled, you can also simmer in a pressure cooker for 10 minutes, the cabbage is soft and delicious).
May everyone have good food every day and a good appetite every day.