How to cook tofu stewed with cabbage, which is simple and affordable, and never tires of eating it? Personally, I think this stewed tofu is a more refreshing dish than cabbage tofu soup. Because the tofu is infiltrated with thick juice in the slow stew, the Chinese cabbage is smooth and sweet, and because the raw pork is added in the pot stew, the flavor is enhanced, and the attractive dishes in the production are full of fragrance, giving people a particularly warm and happy taste. I remember when I was a kid.

After school, you can often judge what to eat tonight according to the smell of food floating in your restaurant kitchen. This dish, stewed with tofu brain with cabbage, can often be understood by the smell of the nose, and white rice can eat two bowls. It is a home-cooked dish in the north, but it has a traditional taste of never getting tired of eating. Here, let me share with you:

Prepare Chinese cabbage stewed tofu in advance: 6-7 slices of Chinese cabbage, raw pork, tender tofu 100g, one piece of dried pepper, star anise, fragrant leaves, pepper, onion, garlic, vegetable oil, rice wine, oil consumption, soy sauce and salt;

Step 1: Wash and slice Chinese cabbage, drain water, slice raw pork, cut tender tofu, then cut appropriate amount of minced onion and garlic, prepare a handful of peppers, an octagonal, 2 fragrant leaves and appropriate amount of dried peppers in advance.

Step 2: Add a proper amount of vegetable oil into the wok, bring it to a boil, stir-fry the small fresh meat until it fades, then add chopped green onion and minced garlic and stir-fry for fragrance. Then pour in star anise, pepper, pepper segments and fragrant leaves and stir-fry with a spoonful of rice wine.

Step 3: Add one scoop of soy sauce, two scoops of oil consumption and two scoops of soy sauce, and season and color. Put the cabbage first, the leaves of the cabbage are all water, and only a few pieces can make the wok look thick. Therefore, after adding Chinese cabbage, stir fry evenly, cover tightly and stew for 2 minutes, so that the leaves will collapse.

Step four, pour the military quilt, bring a small bowl of warm water and push it twice with a big spoon. At this time, you can taste the juice and consider adding salt as appropriate. Keep simmering 10- 12min, so that the tofu is not fragile and easier to taste.

Step five, turn off the fire and put on the plate when the time is up. If there is fragrant lai here, you can pour the clean fragrant lai section. I just got it ready and forgot to put it. Lai Xiang, Lai Xiang, sesame oil, etc. They are all put in when cooking, which has the function of refreshing and adding color. Warm color, mellow, a home-cooked dish with temperature, moving wooden chopsticks.