Henan cauldron has always been a well-known specialty food, which is simply stew. What we locals eat most every winter is stewed tofu with cabbage, a small piece of tofu, a Chinese cabbage and a handful of vermicelli. Plus a piece of meat, it's really delicious, especially when there is a running mat. Stewed tofu with cabbage is absolutely indispensable in the morning, and the cabbage cooked in the cauldron is soft and rotten. Many friends say that the cauldron dishes cooked at home don't taste as good as those outside. Cabbage sticks and tofu have no taste, are not fragrant at all, and can't be felt. Stew tofu with cabbage, stir-fry cabbage or stew tofu first? The chef teaches you how to do it correctly. It smells delicious.

What should I do if I stew tofu with cabbage? How to make tofu and cabbage delicious? Do you want to fry tofu or cabbage first to make stewed noodles with cabbage and tofu? The old chef teaches you the correct way. This pot is really delicious. Drink two bowls at a time. How to cook stewed tofu with cabbage? The chef taught you three tricks, and there was not even soup left in the pot.

Ingredients: Chinese cabbage, tofu, pork belly, vermicelli, onion, ginger, garlic, coriander,

First: first, treat the cabbage and pat it with a knife, which makes it easier to taste. Cut a bigger piece of land, cut the cabbage and put it in one basin, then cut the cabbage leaves into large pieces and put them in another basin. Cut the tofu into thick slices and put it on a plate for later use. Slice pork belly into a bowl, and wash the sweet potato vermicelli for later use.

Second: prepare a green onion and cut it with a diagonal knife. Cut the ginger and shred it. Cut the garlic and a little dried pepper. Cut the coriander and put it on the plate for later use.

Third: pour oil into the pot, heat the oil, add the tofu after the oil is hot, fry the tofu first, don't move after the tofu is put into the pot, fry the tofu until it solidifies, then shake the pot so that the fried tofu doesn't stick to the pot, turn it over and take it out for later use.

Fourth, leave the bottom oil in the pan, add the pork when the oil is hot, stir-fry the pork with low fire, stir-fry the lard, so that the dishes will be more fragrant, then add the onion, ginger, garlic and dried Chili, stir-fry and add some soy sauce to color, stir-fry the cabbage to help, stir-fry the cabbage leaves until they are 6 ripe, and stir-fry the stew a little.

Fifth, seasoning the base material, add two spoonfuls of salt, half a spoonful of thirteen spices, a small amount of chicken essence, add some white sugar to taste, add soy sauce, soy sauce to color, add less oyster sauce, stir well and bring to a boil, then add sweet potato vermicelli, and stew the fried tofu together in the pot for about 6 minutes.

1) Why are cabbage leaves and cabbage sticks separated when cooking tofu with cabbage?

Answer: When making bean curd with Chinese cabbage, you should separate white tea from Chinese cabbage. Because cabbage is not easy to taste and it takes a long time to stir-fry, so stir-fry cabbage first, and then put cabbage leaves. This time, Chinese cabbage is used, so it doesn't need to be treated separately. If I use Chinese cabbage, I will break the cabbage first, separate the cabbage from the leaves, and then pat the cabbage and cut it into pieces, which will make it easier to taste.

2) Stir-fry cabbage or tofu first?

Answer: Stew the tofu with cabbage and fry the tofu until golden on both sides, so that the tofu will be more fragrant, and it is not easy to stew the tofu before serving it. Stir-fry pork belly, then add Chinese cabbage slices, stir-fry until soft, then add Chinese cabbage leaves, so that Chinese cabbage slices are more tasty and delicious, then pour water and fried tofu, add vermicelli and stew until soft and rotten.