Saffron cabbage and spicy seafood

Ingredients: Chinese cabbage, pre-cooked chestnut, saffron, ginger and chicken broth

Steps: 1. brown 1/2 tsp minced ginger in 2 tsp oil; 2. add in 1/2 cup chicken broth and 1/2 tsp saffron thread; bring to a boil; 3. add in 400g Chinese cabbage (cut into about 2 inches long pieces), simmer, covered for 5-10 min on medium heat. 4. add in pre-cooked chestnut, then thicken the broth with starch. Adjust the taste with salt. 

If you prefer a creamy taste, you could cook chestnut in chicken broth and simmer, covered, 3 minutes (after step 2). Puree soup in a blender until smooth. Then continue step 3. 

蔬菜(藕 芹菜 木耳 土豆片 新鲜红辣椒),海鲜(看你喜欢),姜 蒜 高汤(我就用鸡汤)。酱料(我这次用的现成的海底捞再加一把花椒和糖;自己配更好:辣椒油,辣豆瓣酱,花椒,酱油,糖,一丁点醋,一粒八角,半片香叶)。我先把海鲜加料酒花椒炒了8成熟,拿出来(有时候会有水,所以先炒一下)。加油,炒香姜蒜,倒入酱料炒一下,放入蔬菜快炒,倒入8成熟海鲜,和高汤(这样不会糊锅,几勺就够了),盖锅盖中火几分钟,这样入个味;开盖大火收干,加香菜快炒起锅!