Stewed bean curd with cabbage and vermicelli in fresh soup
Introduction:
"It's a very light stew. The stewed soup is milky white. Unfortunately, after finishing this dish, I put it aside and didn't take a picture immediately. After finishing another dish, not much soup has been absorbed by the fans. However, in this way, the fans are delicious and fresh."
Production steps:
Step 1: cut tofu into cubes.
Step 2: cut the cabbage core into large pieces.
Step 3: put the tofu into the pot and fry until colored on both sides.
Step 4: pull the fried tofu aside and stir fry the cabbage.
Step 5: take another pot, add boiling water, add the washed vermicelli and continue to boil.
Step 6: pour the soft fried cabbage and tofu into the soup pot, add appropriate amount of salt and cook with vermicelli.
Step 7: cook until the soup is white, add the coriander section and chicken essence, and remove from the pot.
Step 8: cook until the soup is white, add the coriander section and chicken essence, and remove from the pot.
Materials required:
Tofu: right amount
Fans: right amount
Cabbage: moderate
Shrimp: right amount
Salt: right amount
Chicken essence: appropriate amount
Note: Fry tofu and stew again, the soup will be whiter.
Production difficulty: simple
Technology: stewing
Production time: 20 minutes
Taste: light
Chinese PinYin : Xian Tang Bai Cai Fen Si Dun Dou Fu
Stewed bean curd with cabbage and vermicelli in fresh soup
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