//]]> How to Make Award-winning Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes | Make Your Favorite Restaurant Dishes At Home!

14/11/2020 18:02

How to Make Award-winning Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes

by Martha Holt

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

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something that I’ve loved my whole life. They are fine and they look fantastic.

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To get started with this 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 that.

 

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The ingredients needed to make Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes:
  1. Get 1 bundle vermicelli
  2. Make ready 8 chicken meatball
  3. Prepare 10 large napa cabbage leaves
  4. Make ready 1 handful dried wood ear mushroom
  5. Make ready 1 carrot
  6. Take 8 oz fried firm tofu
  7. Get 16 oz homemade chicken and seafood stock
  8. Take 2 Tsp lacto-fermented veggie
  9. Take 1/4 cup olive oil
  10. Make ready to taste fish sacue
  11. Get 1 Tsp toasted sesame oil


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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.

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