Egg and Chinese cabbage soup with rice cakes, exclusive

Name: Egg and Chinese cabbage soup with rice cakes, exclusive
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: to taste rice cake; to taste Chinese cabbage; 2 pieces Egg; to taste Edible oil; to taste Salt; a pinch chicken essence

A comforting homestyle soup where fried egg and napa cabbage are simmered with sliced rice cakes in a light seasoned broth, yielding chewy, silky rice cakes.

10 minNewMedium Snacks Braise Savory & Fragrant

Instructions

1
Cut the rice cake into pieces and set aside.
2
Wash the cabbage and cut it into small pieces.
3
Set the eggs aside.
4
Heat a pan with oil (use a lot), crack in the eggs, season with a little salt for flavor, and stir-fry evenly.
5
Add the cabbage stems and stir-fry for one minute, then add the leaves and stir-fry together.
6
Add an appropriate amount of purified water, and cook the rice cakes for three minutes after boiling.
7
Add an appropriate amount of salt and chicken essence for seasoning.
8
Finished product image.
9
Finished product image.