Rice 1 bowl, appropriate amount of Chinese cabbage leaves.

working methods

1. Wash Chinese cabbage, put it in a boiling water pot and cook until soft, and chop it up for later use.

2. Wash the rice, soak it in clear water 1 ~ 2 hours, put it in a pot and cook for 30 ~ 40 minutes. Add the chopped Chinese cabbage before the ceasefire and cook for 10 minutes.

Ingredients: tofu, ginger, tomato, Chinese cabbage, salt, mushroom essence.

Stewed tofu with cabbage

working methods

1. Heat oil and stir-fry ginger foam.

2. Add tomatoes and fry.

3. Add the chopped tofu, stir-fry for a while, and add water to boil for 10 minute.

4. Chop the Chinese cabbage, put it in and boil it, add a little salt and mushroom powder to taste.

Stewed cabbage with chicken sauce and tofu

Ingredients: 200g of Chinese cabbage, 20g of Japanese tofu and 50g of diced tomatoes.

Seasoning salt 1 tsp, chicken essence half a tsp, broth half a bowl, concentrated chicken juice 1 tsp.

working methods

1. Wash, drain and chop Chinese cabbage; Cut Japanese tofu into pieces, blanch slightly, remove and drain.

2. Heat the oil pan, stir-fry the Chinese cabbage, add salt to taste, put it in the center of the dish, and then move the Japanese tofu around the Chinese cabbage.

3. Put the pot on the fire, add broth and concentrated chicken juice to boil, add salt and chicken essence to taste, pour it around the cabbage in the plate, and then sprinkle with diced tomatoes.