How to make a small crispy cabbage bean curd soup, salty and slippery, fragrant but not greasy, to satisfy your taste buds? The old gentleman also thinks it is better than meatball soup, and I, who goes to the kitchen every day, of course like to plan more semi-finished products for processing. In that way, when preparing dinner, if you are in a hurry, you can cook a few refreshing dishes in a short time, without delaying your loved ones to enjoy the food, and you can start cooking with peace of mind.

Drinking soup can nourish the stomach and strengthen the spleen, facilitate digestion and absorption, remove moisture more easily and improve immunity. Here, I want to share with you the practice of small crispy cabbage and tofu soup, and how to stir-fry twist in practice. You can look at my original design recipe on August 3, so I won't say much here.

Prepare food in advance: 300 grams of crispy pork, 300 grams of Chinese cabbage, fried tofu 150 grams of chopped green onion ginger foam, appropriate amount of vegetable oil, soy sauce, salt, pepper oil and vinegar.

The first step is to make this soup with meat, vegetables and fruits. Huahua suggests using fried tofu instead of tender tofu, or using tofu bubble. Fried tofu is easier to taste in soup and tastes more mellow. I bought 500g of fried tofu, fried cabbage and stewed pickled fish hot pot in a farmer's market here, and put it in such a small bowl, which was particularly delicious.

The second step, after the soup is cooked, the hot pot will generally have a certain heat preservation effect, so that the soup is ready, and then the cooking and steamed rice are served together, paying attention to just right. Therefore, it is recommended to use an enamel pot, which can be used for cooking, iron pot stew and soup, and has good heat preservation effect.

Step three, pour a little vegetable oil into the enamel pot, then add chopped green onion and ginger foam and stir-fry until fragrant. Then pour in the prepared crispy meat, stir-fry a spoonful of soy sauce quickly, then pour in appropriate warm water and bring it to a boil with low heat.

Step 4: After boiling, taste the soup, consider adding salt as appropriate, then turn to the minimum fire, cover and cook for 5 minutes. 5 minutes, add the fried tofu, 5 minutes, and then stew for 5 minutes.

Step 5: Finally, pour the cut cabbage leaves and stew for 3 minutes. Time is up, pour a spoonful of pepper oil and a small amount of rice vinegar, stir and turn off the heat. Pepper oil must be added, which is also a very Sichuan practice. I used to put sesame oil, black pepper and so on. But with crispy meat, it is not as delicious as pepper oil. You'll know when you use it.