Tools/Materials: Frozen tofu, Chinese cabbage, fungus, pork and onion.

1. First, treat the ingredients, cut the pork into small pieces, then add a proper amount of soy sauce and grab it with starch. Soak the northeast auricularia auricula, wash it, melt the frozen tofu in advance, wash the cabbage, and chop it.

2. Then heat the pot. After the pot is hot, add a little oil, add onion and stir-fry until the smell changes.

3. After the pork is fried and discolored, add the cabbage and the soaked fungus and stir-fry for fragrance.

4. Pour clean water into the cabbage, then add the frozen tofu and start stewing. It takes about 20 minutes to cook. You can hook a thicken before you take the pot, then add some salt and soy sauce and sprinkle with chopped green onion.

Selection method of Chinese cabbage:

1, look at the color:

Chinese cabbage can be divided into heading and non-heading. This paper refers to heading varieties. Chinese cabbage with balls is usually white, because white Chinese cabbage will be sweeter and taste good. If it is blue cabbage, then the taste is different. In addition, even the Chinese cabbage is not completely white, because the outside part will be sunny and turn blue. Therefore, it is allowed to have a little blue leaves outside.

2, look at the size:

If you don't buy it in limited quantities, try to choose a big Chinese cabbage, because there are many edible leaves and stems in it. A small Chinese cabbage, once peeled off a few leaves outside, has little left inside, which is relatively uneconomical. Therefore, it is recommended to choose a big one. At the same time, the big Chinese cabbage accumulates more nutrients and grows well.

3, look at the appearance:

As far as Chinese cabbage is concerned, it is very important to look at its appearance when selecting it. Generally, you should pick Chinese cabbage that is tightly rolled, and also look at the roots. The roots should be smaller, because the roots of Chinese cabbage can't be eaten. Another important point is to see if it is rotten. If it is rotten, choose it carefully.

4, look at the leaf stem:

Chinese cabbage can be put for a short time, especially in winter. But when picking, try to pick fresh ones, as you can see from the leaves and stems outside. The leaves and stems are moist and fresh.