Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
See recipes for Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes too. If you give this Instant Pot Chicken Cabbage Soup a try, be sure to leave a comment and rate the recipe below. Keep stir fry until all veggies are withered. It's light, savory, and the cabbage turns naturally sweet after simmered in chicken broth with shiitake mushrooms.
Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes:
- Prepare 1 bundle vermicelli
- Take 8 chicken meatball
- Get 10 large napa cabbage leaves
- Take 1 handful dried wood ear mushroom
- Get 1 carrot
- Take 8 oz fried firm tofu
- Make ready 16 oz homemade chicken and seafood stock
- Prepare 2 Tsp lacto-fermented veggie
- Make ready 1/4 cup olive oil
- Make ready to taste fish sacue
- Take 1 Tsp toasted sesame oil
Napa cabbage can withstand long cooking. I like to use the whole leaves in hot pots or chaffing Celery cabbage or napa is cylindrical in shape with broad milky white stems and crinkly edged leaves. The Chinese folk saying above extols the virtue of tofu and napa cabbage to keep us well. Perfect for fall weather and colder months.
Instructions to make Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes:
- Soak dried wood ear mushroom one day ahead. Soak rice vermicelli in warm water until soften for about 5 min.
- While waiting for vermicelli to be ready, sautee carrots, wood ear mushroom, fermented veggies and napa cabbages in olive oil. Set Instant pot Max on Sautee function for 10 minutes. Keep stir fry until all veggies are withered.
- Pour in 16 oz homemade stock and 32 oz water. Add fried tofu, vermicelli, pre-cooked chickenballs. Cancel santee function, and switch to pressure cook, select low pressure and time for 1 min and choose quick release.
- Once pressure is release, remove the lid and adjust the seasoning with fish sauce. Drizzling some toasted sesame oil when serving.
The Chinese folk saying above extols the virtue of tofu and napa cabbage to keep us well. Perfect for fall weather and colder months. If you give this Instant Pot Chicken Cabbage Soup a try, be sure to leave a comment and rate the recipe below. Steam Tofu with Crab meat and Egg Yolk蟹黄豆腐. Sichuan Pickled Cabbage with Pork Noodle Soup酸菜肉丝汤面.
So that’s going to wrap it up with this special food napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
