Chinese cabbage and tofu soup
It seems that the ingredients and operations are very simple, but you can eat more than one dish. First: tofu dipped in sesame oil and spicy sauce to serve as an appetizer; second: cabbage is fresh and refreshing; third: the clear soup has a light salty taste and shrimp flavor. This dish has a better effect when it is cooked on fire and sesame sauce rolls.
Recipe Recommendations
- Chinese cabbage 500 grams
- shrimp 5 capsules
- Korean hot sauce appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
Steps for Chinese cabbage and tofu soup
1
It is best to choose the leaves of cabbage, wash it for later use, and wash the tofu and cut it into large pieces for later use.2
Heat the pan, boil the water, put the shrimps and cabbage leaves into the pan and cook for 3-5 minutes, then put the tofu into the pan and cook for another 3-5 minutes, add a small amount of salt and chicken essence, and take up the pan.3
Put the tofu slices into large pieces into the vegetable soup, add a small amount of chicken essence to enhance the flavor, and set off in 3-5 minutes.4
Use hot sauce (such as Korean hot sauce, Chongqing Jiajiale, etc.) and add a little sesame oil to prepare seasoning. The tofu should be dipped in the seasoning and eaten.
5
This is my family's ancestral method of eating tofu. Of course, Mapo tofu is also very delicious.