Tofu in Casserole(sha guo dou fu )

Tofu in Casserole

Introduction:

"Every winter, the hot pot and casserole shops in old Beijing are very popular, especially those old shops like casserole house and DongLaiShun. They usually have to queue up for meals on weekends. Like hot pot, casserole dishes are the first choice for nourishing and warming in winter. I feel that compared with casserole, casserole is more affordable. In cold winter, Casserole Dishes with a bowl of rice, even soup and dishes are available, which makes it very comfortable to eat. There are dozens of famous "casserole house" dishes in old Beijing. For example, casserole balls, casserole chicken nuggets, casserole white meat, casserole assorted dishes and casserole three delicacies are very popular. Today's one is also very popular, called "casserole tofu". No matter what kind of Casserole Dishes are mostly meat and vegetables, which are inseparable from Chinese cabbage or sauerkraut, with some fans together with the main ingredients of meat and vegetables, both nutritious and delicious. Casserole dishes are usually made of bone soup or chicken soup. They don't need much seasoning. They only need salt, pepper and a little yellow rice wine. It's very simple. If you don't have bone soup or chicken soup at home, it's no problem to season with water, but the more plain Casserole Dishes don't taste like bone soup! Today's "casserole tofu" is made of bone soup, and its method is as follows

Production steps:

Step 1: first, put the Chinese cabbage into the casserole and smooth it, then put the noodles on it and smooth it.

Step 2: then sprinkle the mushrooms with boiling water.

Step 3: blanch tofu and pork slices.

Step 4: put the boiled tofu and white meat on the top, and then pour the soaked sea rice and sea rice water into the casserole.

Step 5: season with salt and pepper.

Step 6: adjust the taste and inject it into bone soup.

Step 7: then sit the casserole on the fire.

Step 8: sit the casserole on the fire, cover the casserole well, bring the soup to a boil, and lower the heat for 5 minutes.

Step 9: turn off the heat after cooking, and then serve with the casserole.

Materials required:

Tofu: 400g

Wuhua white meat slice: 100g

Chinese cabbage: 250g

Instant noodles: 120g

Shuifa mushroom: 40g

Shuifa Haimi: 25g

Salt: 3 G

White pepper: 1g

Yellow rice wine: 20g

Pig bone soup: 500ml

Note: casserole characteristics; light color, delicious soup, rich materials, nutrition and delicious. Warm tips: 1, in the bubble fans can be a little soft, must not bubble the fans too soft, because also stew for a while, such as the fans bubble soft, easy to boil, taste is not good. 2. When cooking white meat ahead of time, just put in green onion, ginger and yellow rice wine. Cook it for eight minutes and then take it out. Cool it in the air and cut it into thin slices. 3. When making casseroles, they should be stacked according to different levels, first cabbage, then vermicelli, and finally main ingredients. 4. As the ingredients are blanched, so do not need to cook too long, casserole boil after 3-5 minutes can be. This home cooked dish "casserole bean curd" is ready for your reference!

Production difficulty: simple

Technology: casserole

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Sha Guo Dou Fu