Fermented bean curd cabbage(fu ru bai cai )

Fermented bean curd cabbage

Introduction:

"It's another person's lunch. Look, there's only one Chinese cabbage left. I don't want to make it into ordinary taste. I see the leftover red Sufu from breakfast. Think about it, there's another innovation. In fact, it's delicious. At noon, I specially ate some of it and left it to my family for dinner. That one refused to take a look at it and said that he didn't want to be my experimental field. Alas

Production steps:

Step 1: prepare Chinese cabbage.

Step 2: select the tender side and cut it into thin slices with oblique knife.

Step 3: put some oil in the pot, add scallion and stir fry until fragrant, add Chinese cabbage.

Step 4: add a little red Sufu into the soup, crush and mix well.

Step 5: when the cabbage is fried to Microsoft, add the rotten milk.

Step 6: stir fry until you like soft rotten degree, add chicken essence, out of the pot.

Materials required:

Chinese cabbage: moderate

Scallion: right amount

Red Sufu: appropriate amount

Chicken essence: appropriate amount

Note: I have a strong taste, and add a little salt.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: other

Chinese PinYin : Fu Ru Bai Cai