Health benefits

Tofu: moisturizing
Chinese cabbage: low in protein

Ingredients

Tofu ( 1 piece )	Small Cabbage ( 250g )
Garlic ( 4 Valve )	Green onion ( 1 small section )
Light soy sauce ( 2 spoons )	Oyster sauce ( 1 spoon )
Starch ( 2 spoons )	Water ( appropriate amount )
Edible oil ( appropriate amount )	Table salt ( 1 teaspoon )

[Spring "Nourishing Liver"] How to make jade golden horn

1. Wash and dry the Chinese cabbage, cut into small pieces and set aside.
2.Cut green onions and garlic cloves and set aside.
3. Cut the tofu into triangular slices and set aside.
4. Pour oil into the pot and put them one by one after the oil is hot.Add the cut tofu and fry over low heat for 1-2 minutes.
5. Fry the tofu until golden in color, float to the surface and fish it out Out of reserve.
6. Leave a small amount of oil in the pot and add the cabbage first.stir-fry the stems.
7.Add onion and garlic and continue to stir-fry until fragrant.
8. Add the remaining leaves of the Chinese cabbage and stir-fry evenly.Add light soy sauce, oyster sauce, and salt and continue to stir-fry until the cabbage becomes soft.Pour in the water starch prepared in advance (add starch to water and stir evenly).
9. After the soup is thickened, add the fried tofu horn.
10. Stir well and take it out of the pan.
11. Nutritious and delicious spring liver-nourishing vegetable - Jade Gold The corners are ready~

Tips

1.Don’t cut the tofu too thin, otherwise the fried texture will be dry.
2.Chinese cabbage is relatively tender, and the leaves are easier to fry than the stems, so fry the stems first and then the leaves, so that the nutrients are not easily lost.
3.Fans can adjust the amount of salt according to their own taste.

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