This is a very, very light farm dish. Choose cabbage with more leaves, and tofu is tofu made of brine. Although it is cooked in clear water, it is still delicious.
If you don't have local water, use purified water instead. If you don't use other local prickly ash, don't use Sichuan prickly ash (because it's too numb).
Qingshui cabbage tofu
By DarylCorwin
Recipe Recommendations
Steps for Qingshui cabbage tofu
1
Wash the cabbage and tear it into large pieces by hand for later use, and slice the ginger.
2
Blanch the tofu with boiling water to remove the fishy smell of beans, cool and cut it in half.
3
Pour purified water into the pan, add pepper and ginger slices to boil.
4
Add tofu and bring to a boil.
5
Add cabbage and continue cooking.
6
After the cabbage is boiled until soft, add salt and sesame oil and mix well.