The reason why Chinese cabbage is bitter is related to varieties and seasons. As long as the Chinese cabbage is scalded, the bitterness can be removed, and then the following cooking operations can be carried out. Here are some practices:

Preparation materials: 250g of oily tofu, Chinese cabbage 1, onion 1, half of thick soup treasure, appropriate amount of salt, appropriate amount of oil, appropriate amount of chicken essence and appropriate amount of soy sauce.

Production steps:

1, prepare materials;

2. Wash the cabbage and cut into pieces;

3. Then blanch it in boiling water and take it out for later use;

4. Wash the oily tofu and cut a little each piece;

5. Put the salt, chicken essence, thick soup treasure and soy sauce into a bowl to make a uniform flavor juice for later use;

6, hot oil pan, stir-fry tofu and Chinese cabbage;

7. Pour the flavor juice into the pot, add half a bowl of water and cook for a while;

8. Add shallots and stir fry a few times;

9. Finished product drawing.