Cabbage Lala Soup 白菜啦啦汤
This Chinese cabbage lala soup is healthy and delicious. As I love Chinese (Napa) cabbage especially made into a soup (Chinese cabbage soup with glass noodles), this round, I added in fresh lala clams, tofu and some pork belly. The basic stock is made with dried shrimps, dried scallops and Chinese cabbage, all to simmer for about 30 minutes. Then lastly, add in the rest, tofu, pork belly and lala clams with some seasoning. Serve this light and nutritious soup immediately.
Healthy and delicious cabbage soup fresh lala clams, tofu and some pork belly
- 500 g Chinese cabbage (cut to thick strips)
- 50 g dried shrimp
- 2 pcs dried scallops
- 3 cloves garlic
- 1800 ml water
- 100 g pork belly
- 1 block tofu (cut to small pieces)
- 1 tsp chicken powder
- 1 tsp salt (or to taste)
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Scrub lala clams with a brush and rinse under running water 2-3 times. Then add 1 tablespoon of water and soak lala clams in a large bowl with water for an hour. Then rinse them under running water and soak with salt and water again for another hour to ensure the clams are thoroughly clean (pushes sand out of their shells). Rinse and drain well.
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Soak dried shrimp in water for 10 minutes and roughly chop (reserve shrimp water for later use). Soak dried scallops in warm water for 10 minutes (reserve scallop water for later use). Cut pork belly to strips and season with little sesame oil, salt and pepper. Leave it in the fridge or later use.
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Heat up wok with some oil. Add garlic and dried shrimps, fry to aromatic. Throw in cabbage and for about 2 minutes. Add dried shrimp water, scallop water and water, bring to boil. Cover and simmer at medium heat for about 30 minutes or vegetables softened.
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Lastly turn to high heat, add tofu, pork belly and lala clams. Cover and boil until lala clams open up (about 2 minutes) and it is done to serve immediately.
白菜啦啦汤
材料：
- 500克 白菜， 切粗条
- 50克 虾米
- 2粒 干贝
- 3粒 蒜头
- 1800毫升 水
- 500克 啦啦
- 100克 三层肉
- 1块 豆腐，切小块状
- 1茶匙 鸡精粉
- 1茶匙 盐或适量
做法：
- 冲洗啦啦2-3次（用刷子刷净），然后加1汤匙盐泡水1小时，再冲洗再浸泡盐水1个小时让它泥沙吐尽，最后冲洗啦啦几次，滤干水分。
- 虾米浸泡10分钟后沥干，稍微剁碎备用（保留虾米水）。干贝温水浸泡10分钟后沥干，（保留干贝水）。三层肉切粗条状，滴上少许麻油，盐和胡椒粉；放入冰箱腌制备用。
- 热锅加入适量油，爆香蒜头及虾米；倒入白菜，翻炒约2分钟。倒入虾米水，干贝水和清水，煮至滚。盖上锅盖，用中火焖煮30分钟左右至菜变软。
- 最后改换大火，放入豆腐，三层肉和啦啦。盖上锅盖煮至大滚及啦啦开口即可（约2分钟）起锅享用。
The post Cabbage Lala Soup 白菜啦啦汤 appeared first on Anncoo Journal.
Source: https://www.anncoojournal.com/cabbage-lala-soup/
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