Raw materials: tofu, cabbage stalk, dried radish, sliced meat, red pepper, chopped green onion, corn oil, salt, soy sauce and vinegar.

1. Prepare materials.

2. Start frying tofu until two pieces are yellow, and remove them for later use.

3. Leave the bottom oil in the pot, stir-fry the radish and pepper slices for a while.

4. Pour in the cabbage and stir fry together.

5. Stir fry quickly for one minute.

Tofu introduction

Tofu is a nutritious food with a long history. The public's love for tofu has promoted the progress and development of tofu making technology. The main production process of tofu is pulping, that is, soybean is made into soybean milk; The second is solidification, that is, soybean milk solidifies into a gel containing a lot of water under the action of heat and coagulant, which is tofu.

In 20 14, "traditional bean curd making skills" was selected into the fourth batch of national intangible cultural heritage representative projects in China, and this magical China cuisine began to be endowed with more cultural connotations and inheritance significance besides commodity value.

China is the birthplace of tofu. According to legend, the mother of Liu An, the king of Huainan (BC 177- 122), likes to eat soybeans. Once my mother couldn't eat the whole soybean due to illness. Liu An had the soybean ground into powder, so she rushed into some water to cook it into soybean milk for fear that the powder was too dry. However, she was afraid that it was light in taste, so she added some brine, which turned it into a lump, that is, tofu flower.

Zhu, a famous poet in the Song Dynasty, said: "The bean is thin and the heart is rotten. If you know Huainan, you will get spring cloth. " And self-note "handed down tofu was originally the king of Huainan." Li Ming's Compendium of Materia Medica: "The method of tofu began with Liu An, the king of Huainan in the former Han Dynasty".