Stewed frozen bean curd with cabbage and beef(bai cai niu rou dun dong dou fu )

Stewed frozen bean curd with cabbage and beef

Introduction:

"In the corrupt country, the ingredients for cooking are very few. But for a foodie, it's not easy to buy anything that can make a domestic taste. "

Production steps:

Step 1: buy the beef in advance and marinate it well. It's a bit of a hassle, but it's once and for all. The stewed beef can be cut dry, dipped in sauce and drunk, and can be made into beef noodles. It can also be sent to elders, relatives and friends. Cut the beef into pieces, and cut the onion, ginger and garlic well. Wash Zanthoxylum and star anise. The pepper I bought in openmarket here is super hot green pepper. It's more suitable for spicy people. If you have a baby at home, don't let it go.

Step 2: cut the tofu into the shape you want one day in advance, put it in the freezer and freeze it. Take out the tofu to thaw, wash the cabbage and cut it into larger pieces. Because to stew, if cut into silk, I'm afraid it's not strong enough.

Step 3: heat the pan and add a little oil. Such as onion, ginger, garlic, large ingredients and pepper stir fry out fragrance. If you like something more delicate, you can fish out the big ingredients, so as not to accidentally eat the numb pepper when you finally eat it. Add beef and stir fry. About a minute later, add Chinese cabbage and stir fry until the Chinese cabbage is soft. Add a few drops of vinegar, a small amount of soy sauce. Don't put too many old style, just adjust the color.

Step 4: add the thawed tofu when the soup comes out. Spread the bean curd carefully in every part of the pot. When the tofu is in the soup, add salt and black pepper to taste.

Step 5: continue to stew. Stew until the juice is collected. Season with sugar. If you eat children's shoes with MSG, you can sprinkle a little MSG. Call it a day.

Materials required:

Beef: 500g

North tofu (old tofu): a box

Zanthoxylum anise: small amount

Chinese cabbage: one (only half of Chinese cabbage in China)

Onion, ginger and garlic: some problems

Pepper: as appropriate

Note: tofu is more chewy after being frozen. After a long time of stewing, it is very tasty.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Bai Cai Niu Rou Dun Dong Dou Fu