Chaozhou pickled cabbage stewed rice and tofu
By ErwinKunde
Ingredients: salt,rice tofu,Chinese cabbage,carrots,water starch,onion,Jiang,chicken powder
Recipe Recommendations
- rice tofu appropriate amount
- Chinese cabbage appropriate amount
- carrots appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- salt appropriate amount
- chicken powder appropriate amount
- water starch appropriate amount
- sour and salty
- braised
- ten minutes
- simple
Steps for Chaozhou pickled cabbage stewed rice and tofu
1
Two slices of Chaozhou pickled cabbage for use.
2
Wash and slice Chinese cabbage and carrot, slice rice tofu, set aside.
3
Cut the green onion into sections, slice the ginger into slices, and cut the pickled cabbage into small pieces for later use.
4
Put oil in the pan and saute ginger slices and onions until fragrant, add carrot cabbage, stir-fry sauerkraut slightly, and add appropriate amount of water.
5
After the water in the pot boils, pour in the rice tofu and cook for 2 minutes until the rice beans are heated through.
6
Add appropriate amount of salt, chicken powder and thin water starch slightly smaller, cook for a while, add the green onion segments, stir well, and place into a deeper plate.