1. Cut green onion into sections and shred ginger.
2. Wash the cabbage, separate the leaves and cuts, cut the cuts and soak them in water for later use.
3. Cut the frozen tofu into triangles and squeeze out excess water.
4. Warm the pan with cold oil, add the scallion and ginger to a small fire when the oil is hot, and stir fry for a fragrance.
5. Add the cabbage and stir fry over the fire until it is broken.
6. Add the frozen tofu and stir fry until broken.
7. Add the water over the ingredients, turn to a low heat and keep it boiling for 4 to 5 minutes.
8. Add the cabbage leaves and vermicelli, and continue to cook for about 5 minutes after the water is boiled.
9. Add salt, monosodium glutamate and some sugar to taste and start the pot.
Tips:Frozen tofu is to put the tofu you usually eat in the freezer compartment of the refrigerator, and it will become frozen tofu in a day. Since the water has the highest density and the smallest volume at 4°C, the volume of water in the tofu will expand after being frozen. Just push the ordinary tofu out of the holes one by one, and the water flowed away after thawing, and the holes remained.
The dish made with frozen tofu is very tasty because it absorbs the soup and is very fragrant.
Of course, this dish can also use ordinary tofu instead of frozen tofu.
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