So that you may be getting ready Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes recipes for your family but this ideas may be helpful.
By no means prepare dinner this stuff in an Air Fryer
In the last few years, Air Fryers have turn into very talked-about as well as an important kitchen equipment. Basically an amped-up countertop convection oven, it is quite ceaselessly really helpful by cooking experts to organize frozen meals, bake cookies, and even fry bacon, rooster and different meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has a lot much less fat. This cooking method might also cut down on among the different harmful results of oil frying.


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

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We hope you got benefit from reading it, now let’s go back to napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes recipe. You can have 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 do that.

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

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