Simple Way to Prepare Perfect 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 Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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).

Here is the best “Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes” recipe we have found so far. This will be smell and look delicious.

Ingredients of Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes

1. You need 1 bundle of vermicelli.
2. You need 8 of chicken meatball.
3. You need 10 of large napa cabbage leaves.
4. It’s 1 handful of dried wood ear mushroom.
5. Prepare 1 of carrot.
6. Take 8 oz of fried firm tofu.
7. Make ready 16 oz of homemade chicken and seafood stock.
8. Take 2 Tsp of lacto-fermented veggie.
9. You need 1/4 cup of olive oil.
10. It’s to taste of fish sacue.
11. Take 1 Tsp of toasted sesame oil.

Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes step by step

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..