Accessories: 125g of cabbage

Seasoning: 5g of salt, 5g of lard (refined), 2g of monosodium glutamate, 4g of green onion, 4g of chicken oil, 3g of ginger, and the appropriate amount of each

The method of making Sanmei tofu:

1. Steam the tofu in a cage for about 1 minutes, take it out, drain the water, and cut it into 3cm long and 2cm wide.

2. Wash the cabbage, tear it into 3cm-long chopping blocks by hand, blanch it in boiling water, and take it out to control the moisture;

3. Add cooked lard into the frying pan, heat it to 5% over medium heat, add onion and Jiang Mo, fry until fragrant, add 5ml of milk soup, salt, tofu and Chinese cabbage, and bake;

4. after boiling, skim off the floating foam, add monosodium glutamate, pour chicken oil and take out the spoon.

for more information about sanmei tofu, please see Mint.com food bank /shiwu/sanmeidoufu.