In winter in the north, the weather is cold and dry. Usually, you need to eat some vegetables and fruits rich in water and vitamins, among which Chinese cabbage is a very good choice. Chinese cabbage is the most common winter storage dish in the north. After winter in the north, many people will hoard some Chinese cabbage, ranging from tens of kilograms to hundreds of kilograms, which can be eaten from early winter to next spring. Usually, it is suitable for cooking, stewing and wrapping jiaozi.

I believe everyone has heard of the saying "eat cabbage and tofu in winter to keep safe". Chinese cabbage is rich in nutrition, with water content as high as 90%, vitamin content higher than that of ordinary vegetables and rich in cellulose. Tofu is a bean product with very high nutritional value, among which the content of protein is particularly prominent; Eating some Chinese cabbage and tofu in winter is very good for your health.

The combination of Chinese cabbage and tofu is perfect for stewing. In the cold winter, a pot of steaming Chinese cabbage stewed with tofu will make the soup delicious and nutritious without getting angry.

-Stewed bean curd with Chinese cabbage vermicelli-

Preparation of ingredients: 500g of Chinese cabbage, 400g of tofu, wide sweet potato powder150g, pork belly150g, three star anise, a section of green onion, a little dried pepper, a small piece of ginger, appropriate amount of salt, appropriate amount of soy sauce and appropriate amount of cooking oil.

Practice steps:

1, wash the Chinese cabbage, control the moisture, tear it into small pieces and put it in a basin for later use.

2. Cut the tofu into pieces half a centimeter thick, and cut the pork belly into pieces one yuan thick.

3. Soak the dried sweet potato wide powder in cold water for more than 3 hours in advance, and soak it until soft.

4. Prepare some small materials, cut the green onions into sections, cut the ginger into pieces, cut the dried peppers into small pieces with scissors, and remove the pepper seeds for later use.

5. Add an appropriate amount of cooking oil to the pot. After the oil is hot, stir-fry the Chinese cabbage, stir-fry the water vapor in the cabbage, and stir-fry the cabbage until it shrinks.

6. Add an appropriate amount of cooking oil to the wok. After the oil is hot, stir-fry the pork belly slices. After stir-frying the oil, stir-fry the onion, ginger slices, star anise and dried peppers, and stir-fry the spices.

7. Then stir-fry the cut tofu in the pot, stir-fry the tofu until both sides turn yellow.

8. Then add a proper amount of water, add a proper amount of salt and soy sauce to taste after the water boils, then put the previously fried Chinese cabbage in the pot, cover it, and stew for 10 minute.

9. After 10 minutes, add the sweet potato wide powder soaked in advance, cover the pot, and continue to stew for 5 minutes. After stewing the vermicelli until it tastes delicious, add a little white pepper, and stir well to serve.

Tips:

1, stir-fry the cabbage to steam in advance, and then stew it with tofu and pork belly, which can make the cabbage taste faster.

2. Finally, adding a little white pepper can enhance the fragrance and taste.