The cabbage tofu

1

Slice the tofu into the boiler and put a small spoon of salt in the water

2

Good tofu, dry water

3

Put a little salt in the soybeans

4

Heated pans or pies, oiled, tofu down to two sides of the table

5

Wash the cabbage and cut the strips. Open the dishes and leaves

6

I'll put a little bit of oil in the boiler

7

We'll put the leaves in when the dishes are soft

8

A little salt in 1 2 minutes

9

Then we'll put the tofu in, and then we'll add an appropriate amount of water, and the amount of water won't be too much. It'll be about a half of the dishes, because the cabbage will come out of the stew, and it'll be covered in a fire and boil for three or five minutes, and then a little chicken and pepper powder will be available

1. First key point: The tofu needs to be blanched. Since Northern tofu is generally curdled with brine, it has a slightly bitter aftertaste and a bit of a beany smell, which blanching effectively removes. 2. Second key point: Add a pinch of salt to the water when blanching; this not only allows the tofu to absorb flavor but also prevents it from crumbling easily. 3. Third key point: Add some salt to the tofu beforehand to give it a base flavor. 4. Fourth key point: The tofu should be pan-fried beforehand. This not only makes it more fragrant but also prevents it from breaking during stewing, making the final dish look cleaner. 5. Fifth key point: The cabbage also needs to be stir-fried in advance to remove some moisture and improve the flavor. Separate the leaves from the stems during stir-frying because they cook at different rates. I am being so wordy to assist beginners; experts please understand.