500 grams of Chinese cabbage and 200 grams of frozen tofu; Chicken essence, sesame oil, salt, onion, ginger, pickled fish hot pot and soybean oil.

Exercise 1. Thaw the frozen tofu with cold water, squeeze out the water, and cut into pieces with a length of 3 cm, a width of 2 cm and a thickness of 1 cm. Chinese cabbage is washed and cut into strips with a length of 4cm and a width of 1 cm, and onion and ginger are minced. 2, Chinese cabbage, frozen tofu, relax the pot in water, blanch thoroughly, and control the net moisture. 3. After the wok is on fire, pour a small amount of oil, ginger and garlic into the wok, add pickled fish hot pot, enlarge the cabbage and tofu, simmer gradually with high fire until the cabbage is cooked and soft, and then add chicken essence and sesame oil. Features: Frozen tofu contains no gluten, is more soluble in oil and tastes better than water tofu.

Stewed tofu with stone pot and cabbage

Ingredients: 500g of Chinese cabbage, 500g of tender tofu, 5g of sesame oil, 5g of soy sauce, 3g of salt, 2g of chicken essence and 5g of shallots.

Practice 1, cut tofu into domino pieces; Chinese cabbage helps to hurry it into blocks of the same size for use; Wash the onion and cut it into onion segments. 2. Pour a proper amount of water into the stone pot, spread the cabbage heart in the water, put the general on it, add onion segments, soy sauce and salt, cover and stew, boil and stew for 10- 15 minutes, and add chicken essence and sesame oil. Features: Delicious and refreshing, and the tofu is soft.