Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive 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’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something that I’ve loved my whole life.
To begin with this recipe, we have to 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 can achieve that.
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
- Get 8 chicken meatball
- Make ready 10 large napa cabbage leaves
- Get 1 handful dried wood ear mushroom
- Prepare 1 carrot
- Take 8 oz fried firm tofu
- Take 16 oz homemade chicken and seafood stock
- Get 2 Tsp lacto-fermented veggie
- Take 1/4 cup olive oil
- Get to taste fish sacue
- Prepare 1 Tsp toasted sesame oil
Today, we're going 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. For mine, I will make it a little bit unique. 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).
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.
For mine, I will make it a little bit unique. 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).
So that is going to wrap this up for 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 am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
