Vegetable Tofu
1.
Wash the soybeans, soak in clean water for 5 hours, and use a wall breaker to break into large particles.
2.
Take the greenest young leaves of the newly harvested Chinese cabbage, chop finely, and set aside.
3.
Add peanut oil to the wok, mince green onion and ginger until fragrant, add crushed soybeans, and stir fry.
4.
Add salt, add water to a boil over high heat, change to low heat and simmer for 40 minutes.
5.
Add chopped green vegetables, stir fry, and simmer for 5 minutes.
6.
Sprinkle with soaked wolfberry and serve.
7.
Let's take a closer picture.
Tips:
Soybeans should not be broken too much as much as possible; when stewing, be careful to prevent overflow due to boiling in the pot; add the greens and stir-fry for five minutes, and the time should not be too long, otherwise the finished product is not beautiful.