Pocket tofu

Materials: gypsum tofu, milk broth, cooked vegetable oil 1000 grams each, 100 grams of asparagus tips, 50 grams of green cabbage heart, 10 grams of edible alkali, broth 750 grams.

Cooking method: tofu peeled and cut into 6 cm long, 2 cm wide square strips, *** 30, asparagus sliced.

Add 500 grams of boiling water in a pot, add cooking soda to keep a slight boil, another pot of vegetable oil to seventy percent heat, the tofu strips fried to golden brown and fish out, put into the alkaline water to soak for 4 minutes into the water to withdraw alkali, and then put into a pot of alkaline water to soak for 5 minutes, and then wash with water. The tofu strips in boiling water once again, and boiled twice with broth.

The milk broth into the pot to boil, add asparagus, pepper, cooking wine, refined salt, boiling under the tofu strips, cabbage, monosodium glutamate after the pot can be installed in the soup bowl.