1. Wash the baby cabbage and cut into sections, and put the tofu in the refrigerator in advance to dehydrate the tofu.
2. Wash the shrimps, marinate them with salt, cooking wine, and pepper. Cut the green onion, ginger, and garlic.
3. Cut the tofu into small pieces and blanch it with hot water to remove the bittern flavor.
4. When the oil is hot in the pan, add the shrimp and stir until it is cooked. Set aside.
5. Add some oil to the pot, add green onion, ginger and garlic until fragrant.
6. Stir fry with baby cabbage and soy sauce.
7. Add the tofu cubes, add warm water and cook for a while.
8. Taste the baby cabbage when it is cooked, add shrimp and cook it. Season with salt, chicken essence, and pepper before serving. Finally, add a few drops of sesame oil to increase the fragrance.
9. Finished product.
Tips:Blanch the tofu to remove the bittern flavor and make the organization firmer. Put the tofu in the refrigerator in advance to help dehydration of the tofu. This soup has a light taste without much seasoning.
