1. Warm the casserole, put a little oil, put two chopsticks in the spicy cabbage, stir-fry for a minute on low heat.
2. Add small pieces of tofu and stir-fry evenly.
3. Add an appropriate amount of water.
4. Cover and boil.
5. After boiling, put in the dried kelp seedlings (you can also soak them in cold water before use).
6. Bring to a boil on low heat again.
7. Add the rice cakes and cook on low heat until the rice cakes are soft and waxy.
8. Add bean sprouts.
9. Stir well, add a little salt after tasting the saltiness and turn off the heat.
10. The steaming small casserole is ready.
11. Spicy cabbage is fresh, tofu is tender, and vegetables are delicious.
