Pickled cabbage and bean sprouts

Pickled cabbage and bean sprouts

Overview

My mother brought a lot of beans for me, but I haven’t eaten them for a long time. I soaked a lot of them this time. I didn’t need much for the stew. I beat them into soy milk and added fat to make my own tofu. I stir-fried the sauerkraut and ate them together. It was very good.

Tags

Ingredients

Steps

  1. Material diagram.

    Pickled cabbage and bean sprouts step 1

  2. Put the soaked soybeans in a soymilk machine to make soy milk, leaving some soaked beans for another use. Chop the sauerkraut and dissolve the internal fat with a small amount of warm water.

    Pickled cabbage and bean sprouts step 2

  3. Strain the beaten soy milk into an insulated lunch box or stew pot, add the melted fat and mix evenly.

    Pickled cabbage and bean sprouts step 3

  4. Cover and keep warm for twenty minutes.

    Pickled cabbage and bean sprouts step 4

  5. Pour oil into the wok, add sauerkraut and stir-fry until fragrant.

    Pickled cabbage and bean sprouts step 5

  6. Add soaked soybeans and stir-fry.

    Pickled cabbage and bean sprouts step 6

  7. Add water, cover and cook over low heat until soybeans are cooked.

    Pickled cabbage and bean sprouts step 7

  8. Mix a small bowl of starch water.

    Pickled cabbage and bean sprouts step 8

  9. Add light soy sauce to the cooked sauerkraut for seasoning, add some MSG if you like, pour in the starch water and turn off the heat.

    Pickled cabbage and bean sprouts step 9

  10. Prepared tofu curd.

    Pickled cabbage and bean sprouts step 10

  11. Fill the bowl.

    Pickled cabbage and bean sprouts step 11

  12. Pour in the cooked sauerkraut topping and it's ready to eat.

    Pickled cabbage and bean sprouts step 12