Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
At Your Doorstep Faster Than Ever. Check Out Napa Cabbage on eBay. Fill Your Cart With Color today! A Bite of China - Chinese Choice Food Complete Canon.doc,A Bite of China - Chinese Choice Food Complete Canon (舌尖上的中国 - 中国美食全典) by Li Chunmei (李春梅) and Liu Jia (刘佳).
Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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 cook it.
The ingredients needed to make Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes:
- Make ready 1 bundle vermicelli
- Prepare 8 chicken meatball
- Make ready 10 large napa cabbage leaves
- Prepare 1 handful dried wood ear mushroom
- Prepare 1 carrot
- Get 8 oz fried firm tofu
- Make ready 16 oz homemade chicken and seafood stock
- Make ready 2 Tsp lacto-fermented veggie
- Prepare 1/4 cup olive oil
- Get to taste fish sacue
- Get 1 Tsp toasted sesame oil
Steps 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.
So that’s going to wrap it up with this exceptional 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’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
