Main ingredients
Chinese cabbage
4 slices
Tofu
300 grams
Wide Vermicelli
50g
Accessories
Oil
Appropriate amount
Springs
Appropriate amount
Dark soy sauce
5 ml
Light soy sauce
5 ml
Sugar
Appropriate amount
Dried chili
2 pieces
Soybean paste
1 spoon
Chicken essence
p>A little
Ginger
An appropriate amount
Steps
1. Prepare all the ingredients.
2. Soak vermicelli and set aside.
3. Wash and cut the Chinese cabbage into cubes.
4. Cut the tofu into small slices and fry in oil pan until soft.
5. Fry until both sides are golden brown and put on oil-absorbing paper to absorb the oil powder.
6. Pour oil into the wok and saute onion, ginger and dried chili until fragrant.
7. Add soybean paste and stir-fry until fragrant.
8. Add cabbage and stir-fry for a while, then add dark soy sauce and light soy sauce.
9. Continue to stir-fry until the cabbage becomes soft, then add the tofu.
10. Add appropriate amount of water and a little sugar.
11. Cover and cook over high heat for 10 minutes.
12. Add salt to taste after letting.
13. Add soaked wide vermicelli.
14. Cook until the vermicelli becomes transparent, add a little chicken essence and turn off the heat.