The practice of Chinese cabbage tofu soup ingredients

200 grams of tofu

200g of Chinese cabbage

Ginger amount

Garlic right amount

Appropriate amount of scallion

Vegetables are fresh and appropriate

Proper amount of lard

Proper amount of salt

Steps:

Wash tofu, cut into small cubes, soak in light salt water, and filter when it is used;

Chop ginger, garlic and scallion for later use;

Clean Chinese cabbage, and cutting into section for later use;

Sit in a pot, boil over medium heat, and add a proper amount of pig oil to fry;

Add ginger and garlic and stir-fry them to give a fragrance;

Put in the right amount of water (depending on how much ingredients you have);

Boil the water in the pot for about 3 minutes (to make the soup taste stronger) and then add tofu;

Boil the tofu for about 3 minutes, then put it into the cabbage stalk and turn it with a shovel;

Then put in the leaves of Chinese cabbage and turn them with a shovel;

When the vegetables turn green, put the soup in a proper amount of salt seasoning pot and turn off the fire after boiling;

After turning off the fire, add a proper amount of fresh vegetables and stir well;

Chinese cabbage bean curd soup is ready, served out and put in a soup bowl.

Tips

Seasoning can be added according to the taste of your home, and this one I made is relatively light and original. The time to cook tofu can also be changed according to personal preferences!