Cabbage and Tofu Soup

Name: Cabbage and Tofu Soup
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: to taste Chinese cabbage; to taste Tofu; to taste Salt; to taste salad oil; to taste Canola oil; to taste Shredded ginger

Tofu triangles pan-fried golden on one side, then simmered with napa cabbage for a homey soup with crisp edges and mild flavor.

10 minNewMedium Soups Boil Original

Instructions

1
Cut the tofu diagonally into triangles, then slice into thick pieces.
2
Put salad oil in the pot and heat it, pour the oil into the oil can, then heat the rapeseed oil, turn down the heat and add the tofu.
3
Pan-fry over medium heat, evenly sprinkle some salt on the tofu. Keep shaking the pan to prevent sticking, and only fry until one side is golden.
4
Turn off the heat and serve the tofu, draining the oil. Obviously, I fried it too much.
5
Leave a little oil in the pan, stir-fry the ginger slivers slightly, add tofu and water, and bring to a boil over high heat.
6
After the water boils, add a spoonful of salt. Turn to low heat, cover the pot, and cook for two to three minutes until the soup turns white.
7
Put in the washed cabbage leaves and boil them over high heat for a while.
8
Add a little sugar to enhance the flavor. Turn off the heat. Serve.
9
Finished product image.