Napa cabbage tofu and chickenball soup <em>Instant pot max</em>三鲜粉丝汤#mommasrecipes
Napa cabbage tofu and chickenball soup <em>Instant pot max</em>三鲜粉丝汤#mommasrecipes

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way 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 food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

PDF,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 meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. 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 are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. 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:
  1. Take 1 bundle vermicelli
  2. Prepare 8 chicken meatball
  3. Take 10 large napa cabbage leaves
  4. Get 1 handful dried wood ear mushroom
  5. Take 1 carrot
  6. Make ready 8 oz fried firm tofu
  7. Get 16 oz homemade chicken and seafood stock
  8. Get 2 Tsp lacto-fermented veggie
  9. Make ready 1/4 cup olive oil
  10. Prepare to taste fish sacue
  11. Prepare 1 Tsp toasted sesame oil
Steps to make Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes:
  1. Soak dried wood ear mushroom one day ahead. Soak rice vermicelli in warm water until soften for about 5 min.
  2. 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.
  3. 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.
  4. Once pressure is release, remove the lid and adjust the seasoning with fish sauce. Drizzling some toasted sesame oil when serving.

So that is going to wrap this 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 reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!