Step-by-Step Guide to Prepare Quick Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes
Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes.
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, napa cabbage tofu and chickenball soup *instant pot max*三鲜粉丝汤#mommasrecipes. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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To begin 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 that.
The ingredients needed to make Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes:
- {Prepare 1 bundle of vermicelli.
- {Make ready 8 of chicken meatball.
- {Prepare 10 of large napa cabbage leaves.
- {Take 1 handful of dried wood ear mushroom.
- {Prepare 1 of carrot.
- {Take 8 oz of fried firm tofu.
- {Take 16 oz of homemade chicken and seafood stock.
- {Make ready 2 Tsp of lacto-fermented veggie.
- {Make ready 1/4 cup of olive oil.
- {Take to taste of fish sacue.
- {Take 1 Tsp of 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..
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