Ingredients: Chinese cabbage, tofu, bean sprouts, dry rice, pepper, wine, chicken, salt and sesame oil. Stepless diagram 1. Get all the materials ready.

2. Wash and cut the cabbage.

3. Cut the tofu into pieces.

4. Blanch the bean sprouts, wash the seaweed and soak it in warm water.

5. Put the oil in the pot, and put the tofu blocks after the oil is hot.

6. Stir-fry the tofu blocks until they turn yellow, then pour in the cabbage and stir fry.

7. Add pepper, chicken essence, salt and cooking wine after the cabbage is super soft. Stir fry evenly.

8. Prepare a casserole before frying cabbage and tofu, pour in water and bring to a boil.

9. Stir-fried cabbage tofu is poured into the casserole with boiling water.

10. Pour in soybean sprouts.

1 1. Pour in dried seaweed (soaked in water).

12. Cover and stew for 20-30 minutes. Pour in sesame oil. Turn off the fire and serve immediately.

Tip 1. Chinese cabbage is cold, and people with stomach cold, abdominal pain, loose stool and cold dysentery should not eat more.

2. Tofu is slow to digest, and children with indigestion should not eat more; Tofu contains more purines, so it should be used with caution in patients with gout and patients with high blood uric acid.