Chinese cabbage 1/8 pieces Northern Tofu (Lao Doufu) 1 block
Onions 1 short paragraph Ginger 3 small pieces
Eggs 2 Salt 5 grams
White pepper 0.5g Wolfberry About 3 grams
How to make jadeite white jade pot Illustration of how to make jade white jade pot 1

Step 1

Remove roots from cabbage, clean and set aside Illustration of how to make jade white jade pot 2

Step 2

Cut the cabbage leaves into large pieces and set aside Illustration of how to make jade white jade pot 3

Step 3

Place cabbage on the bottom of the casserole for later use Illustration of how to make jade white jade pot 4

Step 4

Chop green onion and ginger into large pieces and set aside Illustration of how to make jade white jade pot 5

Step 5

Break the northern tofu into pieces by hand and set aside Illustration of how to make jade white jade pot 6

Step 6

Beat the eggs and set aside Illustration of how to make jade white jade pot 7

Step 7

Heat oil in a pan, add onion and ginger and sauté until fragrant Illustration of how to make jade white jade pot 8

Step 8

Pour in egg liquid and fry Illustration of how to make jade white jade pot 9

Step 9

Fry it a little longer, flip it over and fry the other side after it is set. Illustration of how to make jade white jade pot 10

Step 10

Fry both sides until golden brown, pour in boiling water to cover the eggsIllustration of how to make jade white jade pot 11

Step 11

Add cabbage leaves Illustration of how to make jade white jade pot 12

Step 12

Add tofu and bring to a boil Illustration of how to make jade white jade pot 13

Step 13

After boiling, transfer to casserole, stewed over high heat Illustration of how to make jade white jade pot 14

Step 14

Cook until the cabbage is tender and add salt and pepper Illustration of how to make jade white jade pot 15

Step 15

Just sprinkle in the wolfberry Illustration of how to make jade white jade pot 16

Step 16

The last picture of the finished product is that the jadeite white jade pot is completed. Thanks for watching! Jade White Jade Pot Cooking Tips

1. Don’t break off the leaves of Chinese cabbage too much, keep some green parts, so that it is nutritious and not wasted. (The green part of Chinese cabbage contains more chlorophyll, which has antibacterial, antioxidant, anemia prevention, anti-inflammatory and beauty effects.) 2. The cabbage leaves should be separated and the cabbage should be placed at the bottom of the casserole to prevent it from being stuck in the pot. 3. If you don’t like pepper, you don’t need to add it. If you have dried dried sea rice at home, you can add the washed and soaked dried sea rice to taste better. 4. Be sure to add boiling water when adding water. This is the key to making the soup milky white and delicious! 5. Those who need to control sugar should not drink soup, and remember to separate dry and wet! (When staple food encounters water or soup, the starch will quickly gelatinize and easily raise blood sugar.) Avoid starch quickly raising blood sugar when it encounters water!