1. Prepare materials.
2. Put the cabbage leaves into a pot of boiling water and blanch them to soften.
3. Fish out too cold.
4. Put a little oil in the wok, add the green onion and ginger until fragrant, and add the crushed tofu.
5. After sautéing, add a little salt and the chicken essence and let it cool slightly. Add the coriander and mix thoroughly.
6. Unfold the cabbage leaves and add tofu filling.
7. Fold both sides in half first, and then wrap it.
8. Put it in a steamer and steam for eight to ten minutes after being aired.
9. In a separate pot, add a little water, broth, and oyster sauce to boil.
10. Hook in water starch.
11. Add carrots, sesame oil and turn off the heat.
12. Pour the juice on the steamed cabbage tofu bag.
Tips:1. When blanching cabbage leaves, add a little salt and cooking oil, so that the blanched vegetables are bright and bright.
2. You can control the steaming time by yourself. If you like to steam it, you can steam it for a while.
