Ingredients: tofu 1 piece, half a Chinese cabbage, vermicelli 100g, 50g pork belly, 2 green peppers and 2 eggs.

Seasoning: 3 cloves of garlic, onion 1 knot, bean paste 1 spoon, light soy sauce 1 0g, light soy sauce 2g, salt 1 gram, chicken essence 2g, pepper noodles 2g and chives1root.

-Manufacturing methods and steps-

Step 1: Let's boil the water, put the vermicelli in the pot for half an hour, and soak the vermicelli thoroughly.

Step 2: After cleaning the cabbage, break it into pieces of appropriate size and put it on a plate. It is best to separate the branches and leaves of Chinese cabbage.

Step 3: Wash the pork belly and cut into pieces; Garlic dicing; Cut green onions into chopped green onions; Cut the green and red peppers; Then put them on a separate plate for later use.

Step 4: Cut the tofu in half, then cut it into pieces about half a centimeter horizontally, then beat the eggs into a bowl and stir them evenly, and then pour the egg liquid on the tofu for later use.

Step 5: Take a pan, put a little less oil, put the tofu slices wrapped in egg liquid into the pot, and fry the tofu on low heat.

Step 6: fry one side of the tofu into golden brown, then turn it over and fry the other side into golden brown, and take it out for later use. It should be noted here that don't move during frying, tofu is fragile. After frying one side of tofu to golden brown, turn it over and fry the other side to golden brown.

Step 7: put a spoonful of oil in the wok, put the pork belly in the wok, stir-fry until it is cooked, and then add the onion, garlic and bean paste to stir-fry until fragrant.

Step 8: After the seasoning is fried, stir-fry the cabbage for about 1 minute, and then stir-fry the cabbage leaves.

Step 9: After the Chinese cabbage is fried, put the fried tofu and vermicelli into the pot, and then add 10g soy sauce, 2g soy sauce, 1g salt and 2g pepper noodles in turn.

Step 10: Then stir the cabbage, tofu and vermicelli evenly, add a small bowl of water, cover and cook for about 5 minutes.

Step 11: Boil Chinese cabbage tofu and vermicelli for 10 minute, then pour in green pepper, add 1 tablespoon chicken essence and 1 tablespoon oyster sauce, stir fry evenly, cook for about 1 minute, and then take out and plate.

Cooking skills—

Now it has entered the cold winter. As the weather gets colder, people's body temperature is getting lower and lower. Eating stew is the best choice. Eating it makes people feel very comfortable. Today's "Huimian Noodles with Sichuan Cabbage and Tofu" is a good stew, which is economical and the most popular dish at home. If you don't do it every two days, you will miss it. At home, both old people and children like to eat it. This dish is also made. These are the points that we should pay attention to when making.

(1) We'd better break the cabbage by hand, which makes it easier to taste, but we must cut the leaves and sides of the cabbage separately, so that the boiled cabbage is consistent.

(2) Slowly fry tofu with a small fire. Don't tamper with tofu when frying it. After the tofu is fried, just turn it over and fry it.

(3) Don't pour too much water into the cabbage stew, because cabbage contains a certain amount of water, and putting too much water will wash away the taste.

(4) It is best not to put salt in this dish, because bean paste, soy sauce and oyster sauce are salty, and salt may be salty.