This dish is crispy and delicious, with moderate acidity and saltiness, which is very suitable for appetizers. The nutrition of bean products and the crude fiber of Chinese cabbage are all in it.

material

Materials: Chinese cabbage150g, bean curd skin150g;

Accessories: oil, salt, onion, rice vinegar.

Fried cabbage with bean curd skin

1

Wash Chinese cabbage, control water and shred.

2

Shred tofu skin and cut onion and ginger into sections for later use.

three

Heat the oil pan and inject oil.

four

Stir-fry minced onion and ginger, then stir-fry tofu skin and shredded cabbage.

five

Stir-fry shredded Chinese cabbage until slightly soft, add a little salt, a little soy sauce and rice vinegar, stir fry and serve.

six

Finished product after taking out the pot.

skill

Sauté ed cabbage with bean curd skin can keep the cabbage crisp and put less salt, because bean curd skin itself contains salt. Adding a small amount of vinegar before cooking will keep the fragrance of vinegar without bitterness.