Chicken Soup and Baby Vegetable Stew with Tofu

Name: Chicken Soup and Baby Vegetable Stew with Tofu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 slices Baby dishes; 1 box North Tofu; 1 Shallots; 3 pieces Chicken bones; a little Peanut oil; Some Cooking Wine; a little Soy sauce; a little Chicken Bouillon Powder; 1 spoon salt

by Anna_vam

4.8 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

We always have baby cabbage at home, and we often stir-fry them. Let’s cook a baby cabbage today~"

Ingredients

8 slices Baby Dishes
1 box North Tofu
1 Shallots
3 pieces Chicken Bones
a little Peanut Oil
Some Cooking Wine

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a little Soy Sauce

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a little Chicken Bouillon Powder

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1 spoon Salt

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Chicken Soup and Baby Vegetable Stew with Tofu

1. Cut baby vegetables into sections for later use.

2. Water-control tofu and cut into pieces.

3. Put it back in the small box for later use.

4. Thaw the chicken bones and wash them with blood.

5. Chop the shallots and set aside.

6. Put a little oil in the pot, add chopped green onion and saute, add chicken bones, add a little cooking wine, add baby cabbage, add a little salt, and stir fry evenly.

7. Stir fry until the chicken bones change color and the cabbage shrinks.

8. You can add water.

9. After adding water, add tofu, a spoonful of salt, a little light soy sauce, and stir.

10. Simmer on medium heat for 5-10 minutes, that's it.

11. You can serve it out and drink it~ The soup has a milky taste, and it's faint and fragrant~

Tips:
The chicken bones are shaved from the drumstick legs. When you make chicken legs, the bones can be left for soup~
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