Cabbage and Bean Curd in Casserole is a boiled dish, which is very popular among Cantonese people, and what is cooked in the wok keeps the temperature, the texture is good, and the flavor is fragrant. Especially in winter, it is hot to eat. Cabbage and bean curd bamboo casserole is best used with baby bok choy, which is prepared as follows:

Tools needed

Watts Casserole

Inputs needed

Main Ingredients:

Baby bok choy 500g ? Bean curd 10g

Supplements:

2 bowls of stock (bone broth, chicken broth) ? Half a spoon of table salt A few scallions

Methods/steps

1. Beforehand, soften the bean curd bamboo, wash the cabbage, standby.

2. Put the soup into the wok, bring to boil, put in the bean curd bamboo to cook softly first, then fish up, standby.

3. Then pile up the baby bok choy, put it into the wok, then put the boiled bean curd bamboo on top, sprinkle salt and chopped green onion.

4. Cover the lid to cook the cabbage completely softened on it.

Note

Boiled cabbage, it is best to use chicken broth, or bone broth is delicious. Because cabbage and bean curd are more oil-absorbing dishes. The soup itself has flavor, salt, chicken essence you can try to add their own.