Accessories: rape core 100g.

Seasoning: 20g of vegetable oil, 5g of soy sauce, 3g of sesame oil, 4g of starch (corn), 4g of salt, 5g of green onion and 3g of ginger.

The practice of cooking with tofu;

1. Cut the tofu into small pieces, add salt and mix well, blanch it in a boiling water pot, remove and control the water;

2. Wash the rape heart for later use;

3. Chopped onion and ginger;

4. Add water into the starch bowl to make wet starch;

5. Heat the oil in the wok, add the minced onion and ginger, stir fry, and add soy sauce, refined salt and water to boil;

6. Skim off the floating foam, put in the tofu and cabbage, cook thoroughly, thicken with water starch, pour in sesame oil and sprinkle with monosodium glutamate.

For more information about tofu and boiled vegetables, please see Mint.com Food Bank/Restaurants/Tofu Braised Dishes.