Introduction to this issue: Home-cooked stew in winter, cabbage stew tofu , do this, the cabbage is tasty, stew it in a large pot, it is so fragrant
In winter, it is time to eat stew again. Generally speaking, stew is the healthiest way to eat, because stew can retain most of the nutrition, and the ingredients in the stew become very soft after stew over a long period of low heat, making it easier to digest and absorb.
Today I share a home-cooked stew in Northeast China, stewed with Chinese cabbage, tofu and vermicelli. As the saying goes: fish produces fire, meat produces phlegm, and cabbage and tofu ensure safety. Chinese cabbage is rich in protein , crude fiber and other nutrients. When paired with tofu, it contains iron, calcium, phosphorus, and magnesium, which are all essential nutrients for the human body, and tofu is rich in calcium.
How to make this dish delicious? Although this dish is a home-cooked stew, it also requires small tips to make this dish delicious. The cabbage stewed tofu teach you how to make it. The cabbage is delicious and the tofu is tender. In the cold winter, stew it in a pot and it is hot and fragrant. It is also nutritious. Let’s share the detailed methods and techniques of this dish:
[Cabby stewed tofu] Required ingredients: Dabai Half a vegetable, 1 piece of northern tofu, 1 handful of vermicelli, 1 piece of pork belly, an appropriate amount of oil and salt, 1 piece of green onion, 2 slices of ginger, 3-4 dried peppers, 2 star anise, 1 half tablespoon of cooking wine, 1 tablespoon of soy sauce, MSG,
Preparation steps:
1. Put the vermicelli in a basin in advance, add boiling water, blanch the vermicelli until it becomes soft, and then soak the vermicelli in warm water until it is hard.
2. Peel off the cabbage leaves, rinse them clean, drain the water, then tear the cabbage into pieces with your hands, or use a knife to slice the cabbage into pieces.
3. Cut the tofu in half and then cut it into large slices about 1 cm thick.
4. Peel the pork belly, cut it into slices, cut the scallions into chopped green onion, and cut the ginger into powder.
5. Add oil to the pot and heat it, add pork belly and stir-fry, stir-fry the pork belly and stir-fry the oil.
6. Add dried peppers and star anise to stir-fry, then add pepper powder, chopped green onion and minced ginger and stir-fry.
7. Add the cabbage, stir-fry over high heat, stir-fry the water of the cabbage, and stir-fry until it becomes slightly soft. In this way, the stewed cabbage will easily become soft and tasty.
8. Add water, don’t need too much water, and water will also come out when stewing cabbage. Add tofu and vermicelli, then add salt and cooking wine, add soy sauce to adjust the color, bring to a boil over high heat, and simmer for about 15 minutes.
9. Keep some soup in the stew and don’t be too dry. After the time comes, add MSG, turn off the heat, sprinkle with chopped green onion, and serve. A hot and nutritious cabbage stewed tofu is ready.
Tips: Soak the vermicelli in advance, and stir-fry the cabbage before stewing. The stewed cabbage is soft and tasty. This dish can be used to keep soy sauce based on personal taste.
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