Roasted Baby Vegetables with Dried Bean Curd

Roasted Baby Vegetables with Dried Bean Curd

by Flower fish

4.6 (1)
Favorite

Difficulty

Normal

Time

20m

Serving

2

Baby cabbage is more tender than Chinese cabbage. Rich in vitamin C and crude fiber. It can soften blood vessels, reduce fat and lose weight, maintain the basic functions of human cell metabolism, and improve the body's immunity. It is beneficial to eat more vegetables in the spring when the respiratory tract infections increase in spring. . . "

Ingredients

Roasted Baby Vegetables with Dried Bean Curd

1. Ingredients: baby cabbage (cleaned and cut open), orchid dried bean curd (cut open).

Roasted Baby Vegetables with Dried Bean Curd recipe

2. Pour the oil in the pot to heat, add the cut baby cabbage and dried orchid tofu and stir fry.

Roasted Baby Vegetables with Dried Bean Curd recipe

3. Then, add an appropriate amount of water.

Roasted Baby Vegetables with Dried Bean Curd recipe

4. Add the right amount of soy sauce.

Roasted Baby Vegetables with Dried Bean Curd recipe

5. Add the right amount of salt.

Roasted Baby Vegetables with Dried Bean Curd recipe

6. Add the right amount of sugar.

Roasted Baby Vegetables with Dried Bean Curd recipe

7. Season to a boil.

Roasted Baby Vegetables with Dried Bean Curd recipe

8. Then, cook until the soup is almost ready, and serve.

Roasted Baby Vegetables with Dried Bean Curd recipe

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