Stewed bean curd with cabbage(bai cai dun lao dou fu )

Stewed bean curd with cabbage

Introduction:

"I remember my mother often said: cabbage and tofu are safe! It's the most homely dish. It's not too much to be a homely dish, because almost most people have eaten it. It's simple. It's sweet and warm. It's homely. It's also very suitable for novice cooks and cooks. I hope everything is OK. "

Production steps:

Step 1: cut tofu into small pieces and blanch in a boiling water pan. Put a small spoon of salt into the water

Step 2: rinse and drain the boiled tofu

Step 3: add a little salt to the dried tofu

Step 4: heat the pan or cake pan, add oil, put the tofu down in turn and fry until golden on both sides

Step 5: wash the cabbage and cut it into strips. Separate the cabbage and leaves

Step 6: heat the pan, add a little oil, stir fry the vegetable Bangzi first after the onion and ginger are fragrant

Step 7: wait for the vegetable Bangzi to soften, then put the vegetable leaves in and stir fry together

Step 8: 1, 2 minutes later add a little salt seasoning

Step 9: then put the fried bean curd in, and add appropriate amount of water, the amount of water should not be too much, about 1 / 2 of the dish, because the cabbage will come out of water in the process of stewing, cover it, boil it over high heat, simmer it over low heat for 3-5 minutes, and finally add a little chicken essence and pepper to serve

Materials required:

Cabbage: 1 / 3 (about 500g)

North tofu: 1 piece (about 300g)

Shallot: a little

Ginger: right amount

Rapeseed oil: 3 tbsp

Salt: right amount

Chicken essence: a little

Pepper: a little

Note: 1, the first key point: tofu to blanch, because the North tofu is generally brine point, so some bitter aftertaste, but also slightly beany smell, blanching can be very good to remove 2, the second key point: blanching into the water to put a little salt, so that not only tofu taste, and tofu is not easy to break 3, the third key point: tofu to add some salt into the bottom taste 4 The fourth key point: Tofu should be fried in advance, so that not only the tofu is more fragrant, but also it won't be broken in the process of stewing, making the dish more refreshing. 5. The fifth key point: cabbage should also be fried in advance, so as to remove some moisture of cabbage and make it taste better. In the process of frying, leaves and Bangzi will be separated, because the maturity is not the same, so wordy, I hope Can facilitate novice operation, experts forgive me

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bai Cai Dun Lao Dou Fu