1. Main ingredients: tofu, scallops, baby cabbage, white jade mushroom
2. Cut the tofu into pieces, mince the chives, cut the baby cabbage, wash and cut the old roots.
3. Put a little base oil in the pot, add chopped green onions and sauté.
4. Saute the chopped green onions, add water, and bring the soaked scallops to a boil.
5. After boiling, add cabbage and tofu and simmer for a few minutes.
6. The stewed cabbage becomes soft, add the white jade mushroom and simmer for a few minutes.
7. Finally, add salt and white pepper. (You can also add some chicken essence to make it fresh)
Tips:Add water, three or two slices of ginger and 1 teaspoon of cooking wine to soften the scallops in advance.
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