Cabbage and tofu skin
Overview
How to cook Cabbage and tofu skin at home
Tags
Ingredients
Steps
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Wash cabbage (also called cabbage, kohlrabi, cabbage, and beef cabbage) and cut into shreds
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Wash the tofu skin (note it is not bean curd, it is called dry tofu in the Northeast and Qianzhang in the Jiangnan), divide one sheet into three parts, stack them up and cut into shreds. Generally, you can put 2 yuan of tofu skin at a time
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Finely chop onions and garlic.
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Put appropriate amount of salt, soy sauce, cooking wine and starch in the bowl, add a small amount of water and mix well.
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Heat the pan with cold oil. When the oil temperature is 40% to 50% hot, add the thirteen spices and minced onion and garlic.
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Stir-fry until fragrant. Add shredded cabbage and continue to stir-fry.
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Stir-fry the cabbage until soft, then add the tofu skin and stir-fry evenly. You can use chopsticks to stir-fry appropriately.
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When the cabbage and tofu skin are stir-fried evenly, pour in the prepared sauce. Stir-fry a few more times and serve.
