Raw materials: cabbage, tofu, vermicelli, green onion, ginger, seasonings, soy sauce, soy sauce, salt in moderation.

Methods:

Step 1: First, soak the vermicelli in hot water for 20 minutes, and wait for it to soak and become soft and standby;

[Note on this step: the turtle is prepared with a wide vermicelli, and it is not easy to cook it in the stew, so you need to soften it in advance, if you use a fine vermicelli, you can not need to soften it in advance or just soak it in cold water].

Step 2: Wash the cabbage, and tear it into cubes with your hands;

[Note on this step: it is best to tear the cabbage with your hands, especially if the cabbage is thicker, and tearing it with your hands can tear it into two layers without making it too thick to be cooked easily, and if you use a knife, make sure to slice it open and then cut it into cubes].

Step 3: Cut the tofu into cubes and set aside;

[Note: In this step, the tofu must be selected from the northern bean curd because it has less water and its texture is hard, so it can withstand a long period of stewing, and the longer the stewing time, the more flavorful and tasty it is].

Step 4: Sit on a pan on the fire, heat the pan and cool the oil, put the tofu in the pan, and fry it slowly in medium and small textures until one side is golden brown and then fry the other side;

[This step: frying the tofu in oil is to give the tofu a shape to ensure that the tofu does not easily break during the stewing process, not only does it have a nice shape, but also a more flavorful and robust texture when eating it].

Step 5: Until the tofu is golden brown on both sides, and the skin is slightly charred, add the ginger and scallions, and a little soy sauce and soy sauce, and stir to flavor the tofu;

Step 6: Add the Chinese cabbage, and a large spice, then drizzle a little water along the sides of the pot, and simmer for 3 minutes with the lid on;

[Note: When you add the Chinese cabbage, it's best to put down the cabbage first, and the cabbage leaves second, so that it cooks to perfection. cabbage leaves, so that it can be cooked together].

Step 7: When the cabbage is soft, add the vermicelli, add a pinch of salt, stir with a spatula to make sure the vermicelli are soaked into the broth, and then cover and simmer for 8 minutes.

[Note: Stir the vermicelli once or twice to make sure the vermicelli soak up the broth and don't stick together].

Step 8: When you see the vermicelli become transparent, the soup is almost done, stir well and serve in a bowl.