Cabbage with bean curd bamboo in casserole is a boiled dish, which is very popular among Cantonese people, and what is boiled in a tile pot can keep the temperature, the taste is also good, and the flavor is fragrant. Especially in winter, eat up is hot. Cabbage and bean curd bamboo casserole is best to use baby cabbages, the practice is as follows:

Tools needed

Watts pot

Inputs needed

Main Ingredients:

Baby cabbages 500g bean curd bamboo 10g

Supplementary Ingredients:

Broth (bone broth, chicken broth) 2 bowls of table salt ? tablespoon of scallion a little

Making Methods/Steps

1. Beforehand, soften the bean curd bamboo, cabbage wash, standby.

2. Put the soup into a tile pot, boil, put the bamboo first softened, then fish up, standby.

3. Then pile up the cabbage, put it into the wok, then put the boiled bamboo on top, sprinkle with salt and chopped green onion.

4. Cover and cook the cabbage completely softened on it.

Note

Boiled cabbage, it is best to use chicken broth, or bone broth is delicious. Because cabbage and bean curd are more oil-absorbing dishes. The soup itself has flavor, salt, chicken essence you can try to add their own.