Stewed Chinese cabbage and pickles
Pickles can be replaced with anything such as Nozawana or Takana.
How to make it
1
Chop the Chinese cabbage and pickles into small pieces. Blanch the fried tofu, remove the oil, and cut it into the same size as the Chinese cabbage.
2
Slowly fry the Chinese cabbage in a frying pan lined with 1 tablespoon of scallion oil. Once it's soft, add the pickles and stir-fry.
3
Once the aroma begins to develop, add the sake and soup, and when it boils, add the fried tofu. Cover and simmer for 5 minutes.
4
Check the taste and add salt and sugar to adjust the flavor, then pour in the balm oil to finish off and you're done.
Ingredientsfor 2 people
-
- Chinese cabbage
- 150g
-
- Chinese cabbage pickles
- 50g
-
- Fried tofu
- 2
-
- Scallion oil
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 300cc
-
- salt
- Small amount
-
- sugar
- 1 tsp
-
- fragrance oil For finishing with
- 1 tablespoon
[PR]
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