Ingredients: 500g of bean curd, 400g of Chinese cabbage (white mouth),

Seasoning: 50g of vegetable oil, 3g of salt, 5g of monosodium glutamate, 5g of onion, 5g of ginger and 2g of chicken essence.

working methods

1. Cut the tofu into small pieces and cook it in a boiling water pot;

2. Wash the Chinese cabbage, cut it into sections, put it in a tofu pot, and pour it out after cooking;

3. Chop the onion and ginger;

4. Put the pot on a big fire, add vegetable oil and heat, stir-fry chopped green onion and Jiang Mo, and add broth (400g), salt, tofu and cabbage;

5. stew until the cabbage and tofu are integrated, sprinkle with monosodium glutamate and chicken essence.