Qingkou 1000 grams Doupi 1 picture
Baicai 150g Fresh Chicken Sauce 10 grams
Salt Appropriate amount Cooking wine 3 grams
Sesame oil 5 grams Starch 5 grams
How to make bean curd and cabbage #中宇ClassicTraditional Flavor#Souped Bean Skin Mussels Illustration of how to make Chinese cabbage 1

Step 1

Pour the mussels you bought home into a basin and rinse them with clean water to remove any impurities. #中宇ClassicTraditional Flavor#Souped Bean Skin Mussels Illustration of how to make Chinese cabbage 2

Step 2

Clean the mussels, put them in a pot and bring to a boil over high heat, then turn off the heat. #中宇ClassicTraditional Flavor#Souped Bean Skin Mussels Illustration of how to make Chinese cabbage 3

Step 3

Peel off the cooked mussels and remove the fibers from the internal organs. #中宇ClassicTraditional Flavor#Souped Bean Skin Mussels Illustration of how to make Chinese cabbage 4

Step 4

After cleaning all the mussels in turn, rinse the mussel meat and set aside. #中宇ClassicTraditional Flavor#Illustration of how to make green-mouthed cabbage with bean skin and mussels in soup 5

Step 5

Remove the roots from the Chinese cabbage, soak it in water for a while and then rinse. #中宇ClassicTraditional Flavor#Souped Bean Skin Mussels Illustration of how to make Chinese cabbage 6

Step 6

Rinse the tofu skin with clean water and cut into strips with a knife. There is no need to cut too finely. #中宇ClassicTraditional Flavor#Souped Bean Skin Mussels Illustration of how to make Chinese cabbage 7

Step 7

Pour into the potAfter adding an appropriate amount of water to boil, blanch the bean skin until the bean skin becomes soft, remove and drain the water. #中宇ClassicTraditional Flavor#Souped Bean Skin Mussels Illustration of how to make Chinese cabbage 8

Step 8

Pour an appropriate amount of water into another pot, add the mussels, and pour in cooking wine to remove the fishy smell of the seafood. #中宇ClassicTraditional Flavor#Souped Bean Skin Mussels Illustration of how to make Chinese cabbage 9

Step 9

At this time, pour fresh chicken juice into the pot. #中宇ClassicTraditional Flavor# Illustration of how to make mussels and cabbage with tofu skin in soup 10

Step 10

After boiling over high heat, add an appropriate amount of salt to taste according to personal taste. #中宇ClassicTraditional Flavor#Souped Bean Skin Mussels Illustration of how to make Chinese cabbage 11

Step 11

After boiling over high heat, continue to cook for 2 minutes to thicken the starch that has melted in advance. Do not make the thickening too thick. #中宇ClassicTraditional Flavor#Souped Bean Skin Mussels Illustration of how to make Chinese cabbage 12

Step 12

Add washed cabbage,#中宇ClassicTraditional Flavor#Souped Bean Skin Mussels Illustration of how to make Chinese cabbage 13

Step 13

After boiling over high heat, drizzle with sesame oil. #中宇ClassicTraditional Flavor#Souped Bean Skin Mussels Illustration of how to make Chinese cabbage 14

Step 14

Turn off the heat when you see the cabbage is starting to grow and change color. #中宇ClassicTraditional Flavor#Souped Bean Skin Mussels Illustration of how to make Chinese cabbage 15

Step 15

Put the blanched tofu skin into your favorite bowl. #中宇ClassicTraditional Flavor#Souped Bean Skin Mussels Illustration of how to make Chinese cabbage 16

Step 16

Place cabbage and mussels on top of the tofu skin, and pour an appropriate amount of soup over it. #中宇ClassicTraditional Flavor#Souped Bean Skin Mussels Illustration of how to make Chinese cabbage 17

Step 17

If you take a bite and it feels good, no one will care if your eyebrows fall off. #中宇ClassicTraditional Flavor#How to make green-mouthed cabbage with bean skin and mussels in soup Illustration 18

Step 18

Finished product one Cooking tips for bean curd and cabbage

Don’t cook Chinese cabbage for too long, just cut it off and change color. If you don’t have Chinese cabbage, you can replace it with rapeseed...