Cooking Steps

1. 

   Step1:Put the whole cabbage into water. Soak it for a while. Because most of the pesticides are water-soluble. It can prevent the residual pesticides from entering the inside of the leaves and stems by soaking them in water and pouring them out before washing.

2. 

   Step2:Shred the tofu skin. Blanch it in salt water. Drain the water for use. Blanching can remove impurities on the surface. It doesn't froth when boiling soup. Boil it in salt water. It's easier to taste when it's sliced.

3. 

   Step3:Break up the cabbage. Break off the roots. Rinse with flowing water. Put into boiling water. Blanch for 12 minutes. The boiling time depends on the age and tenderness of the vegetables. If you are a big tree, you can boil it for a long time to make the fiber of the stem easier to chew.

4. 

   Step4:Take it out. Cool it with cold water. Squeeze out the excess water. Supercooled water can keep the green color of vegetable leaves. It has more appetite.

5. 

   Step5:Cut a small section on the chopping board. Spare. Chopped stems and leaves. Easier to taste and chew.

6. 

   Step6:Pour half a spoon of oil into the soup pot. Stir fry the onion.

7. 

   Step7:Add cold water, stock (my chicken stock) and salt. Boil. Add chopped cabbage. Cook for 10 seconds.

8. 

   Step8:Pour in the tofu skin. Boil and turn off the heat.

9. 

   Step9:Finished product drawin

10. 

    Step10:Finished product drawin