As the soup base for this dish, I used the vegetable broth that I had made from several kinds of vegetables . I cooked this dish for 30 minutes and thickened the liquid with some corn starch. I could have added some milk and sugar and turn this dish into a creaming cabbage stew (奶油白菜).
Shredded dry tofu salad 拌干絲
I boiled each ingredients in water briefly before mixing them with salt and sesame oil. I added some cilantro to give this dish a more sophisticated taste.
Cauliflower florets sauteed with shallots and garlic 炒菜花 - a makeover from yesterday's dish.
Today, I cooked the cauliflower florets, which had been already cooked, however, not softened enough yet, for about another 20 minutes. The flavor of shallots and garlic finally soaked into the florets.
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