If you want to make this casserole, cabbage and tofu, just look at the following methods. The chef teaches you how to eat. Casserole, cabbage and tofu made according to the following recipes can be taken out after meals. It is also a good dish that office workers can choose to bring rice at noon and make their own casserole, cabbage and tofu. It's absolutely economical and practical. I love to help you cook delicious dishes.
The practice of casserole, cabbage and tofu
Cuisine and efficacy: constipation recipes for Beijing cuisine, beauty recipes for school-age children, and anti-cancer recipes.
Taste: salty. Technology: pot-baked casserole, cabbage and tofu. Material: main ingredient: Chinese cabbage 400g.
Accessories: tofu (north) 100g, coriander 15g.
Seasoning: cooking wine 10g, salt 5g, monosodium glutamate 2g, peanut oil 50g, chicken oil 10g, onion 10g and ginger 10g.
The characteristics of casserole cabbage tofu: soft texture, fresh soup, rich nutrition and delicious taste. Teach you how to make casserole cabbage tofu, how to make casserole cabbage tofu 1. Wash the cabbage and cut it into strips 4.5 cm long and 2 cm wide. Cut tender tofu into strips like cabbage.
2. Heat the oil in the pan, add onion and Jiang Mo into the wok, add Chinese cabbage strips, cooking wine and fresh soup to boil, pour in a clean casserole, add tofu, add salt, boil over low heat, skim the froth, add monosodium glutamate, add coriander segments and pour in chicken oil.
Tips for making casserole cabbage tofu: this product needs about 400 grams of fresh soup.
This casserole, cabbage and tofu pudding vermicelli is simple and delicious, and even a zero-based vegetable pier player can make an authentic taste. Here, Bian Xiao sincerely advocates that in winter, no matter where you are, make a pot of casserole, cabbage and tofu vermicelli, feel the rugged and heroic land in Northeast China, and feel the simplest dish in Chinese food civilization.