Simple as it is, let's talk about it.
Wash the cabbage, although it is wrapped, but also carefully peel it out and wash it. After washing, a few leaves are stacked and cut into filaments. The outer leaves are slightly harder and the bitterness is slightly heavier, so they are cut into smaller pieces. The tender leaves inside are so soft that it doesn't matter if you cut them into big strips. Wash the tomatoes, cut a cross knife on the skin, burn them with hot water soup or on the fire, peel and slice them. Be careful not to waste the juice on the chopping block, and all of them will flow into the vegetable bowl for cooking. Tomatoes are more pleasant to eat without skin, otherwise it is not complete to eat a few mouthfuls and spit the skin once.
I usually have dried peppers, onion, ginger, garlic and pepper in my cooking. If you want to have a stronger flavor, you can add them. After the onion, ginger and garlic are all chopped, the oil pan is heated, the dried peppers are sauteed, then the onion, ginger and garlic are sauteed, and after the smell comes out, the shredded cabbage is sauteed until soft. At this time, taste it, then add tomato slices to fry, or after the cabbage is out of the pan, stir-fry the tomatoes into juice and then put the cabbage. Don't mix water into it. The juice of tomatoes is the key to this dish's delicious taste, so don't waste the juice of cutting tomatoes at all, or you will regret how much you wasted when you mix rice with juice!
When the tomatoes are fried and the soup is almost the same, you can sprinkle salt from the pot, which is slightly sweet with the sweet and sour taste of tomatoes. Appetizing is really a good cook. Vegetarian dishes also make people eat more bowls of white rice!