【Shanxi】Jade White Jade Tofu Soup

Overview

Twenty-five makes tofu. I remember that in my hometown, these days, every household lined up to go to the mill to grind tofu. After the tofu was cooked, it was put in a vat and sprinkled with coarse salt. It was kept for a long time, and it seemed that it would last for half a month. Relatives came over and made a stew of pumpkin, tofu and vermicelli, topped with cooked staple food such as jujube steamed buns. It was really delicious. Nowadays, it is almost impossible to eat such authentic farm food. Maybe there is still a lingering nostalgia deep in my memory. Today's soup is made with only a little cabbage and a piece of soft tofu. The emerald green cabbage and white tofu look like jade and white jade. It is simple and delicious. You might as well give it a try. There is also a little story. If you are interested, go search it out at Du Niang. I heard a cross talk in my early years, "Pearl, Jade and White Jade Soup", which tells a short story about Zhu Yuanzhang before and after he became emperor: eating Samma is delicious when you are hungry, but delicacies are tasteless when you are full of wine and food. May we cherish the good times now.

Tags

• soup
• home cooking
• chicken sauce
• chinese cabbage
• starch
• tofu
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Chop tofu and bok choy

   

3. 3 Open the water and add the tofu

   

4. 4 Add chicken juice and a little salt to taste and bring to a boil.

   

5. 5 Add chopped cabbage and cook briefly.

   

6. 6 Thicken

   

7. 7 Add sesame oil, pepper and other seasonings.