This nutritious and delicious casserole tofu soup is so sour and refreshing!

Needless to say, cabbage and tofu, the acidity of tomatoes particularly enhances the taste and freshness. It is sour and fresh after a sip of soup, which makes people feel refreshed. Today, the editor brings you a family version of tofu casserole, which is very easy-going. You can choose the ingredients according to your own and your family’s tastes. The most valuable thing about food is not its authenticity but its taste.

Ingredients:

500g tofu, baby cabbage, 1 tomato (add more if you like sourness), onions, dried mushrooms, dried fungus, salt, tenderloin, marinated meat, rice wine , light soy sauce, salt, pepper, starch, sesame oil

Method:

1. Slice the tenderloin, scratch it with salt until it becomes sticky, then add starch, rice wine, and light soy sauce and mix well , finally pour a little sesame oil, cover with plastic wrap and marinate for 15 minutes.

2. Soak hazelnuts (any variety of mushrooms will do) and fungus in advance, then soak them in clean water. Cut the onions and tomatoes into small pieces. In order to avoid losing the tomato juice, I usually use a knife to cut them directly into the pot.

3. Cut the tofu into thick strips and the baby cabbage into strips

4. Heat the casserole over low heat (be sure to cook it over low heat first), then add an appropriate amount of oil, turn to medium-low heat and stir-fry the onions. Fry until transparent and fragrant. If you have sausage, you can add it to the pan with the onions and fry until the sausage is oily and especially fragrant.

5. Add mushrooms and fungus and stir-fry until the mushroom aroma comes out

6. Add tomatoes and stir-fry until juice comes out

7. Add baby cabbage and stir-fry< /p>

8. Add tofu

9. Cover the cabbage leaves on top, add clean mushroom and fungus soaking water, add the water until two-thirds of the ingredients are covered, it is not enough You can add water. Bring to a boil over high heat, add salt, turn to low heat and simmer for about 20 to 30 minutes.

10. Open the lid and test the taste. If there is not enough salt, add the marinated meat slices into the soup. Don’t let it fall down. Use chopsticks to bury the meat slices into the soup as much as possible. , this makes it easier to cook and become tender. Cook for about 1 minute and turn off the heat.