Hand-shredded bean curd cabbage

Recipe Recommendations

• cabbage appropriate amount
• SUFU appropriate amount

• other
• explosion
• ten minutes
• ordinary

Steps for Hand-shredded bean curd cabbage

1

Raw material map: cabbage, fermented bean curd.

2

Take a few pieces of fermented bean curd, pour some milk (don't add too much juice), and serve in a bowl for later use.

3

Wash the cabbage and tear it into small pieces by hand. This picture shows the cabbage stalks.

4

Vegetable leaves.

5

Pour appropriate amount of oil into the pan, add the vegetable stalks and stir-fry (be careful to stir-fry the stalks first, the vegetable leaves will be easy to cook).

6

After stir-fry the vegetable stems until soft, continue to add the vegetable leaves. Stir fry quickly over high heat. Water will easily come out on low heat.

7

Add fermented bean curd juice and stir fry well for 2 to 3 minutes.

8

Stir fry until fragrant and serve. The fermented bean curd has a salty taste, and the salt is added according to personal taste.

Recipe Categories

• hot dishes