How time flies! It's already winter in a blink of an eye, and it's beginning to cool down these days, especially in the northern cities. I feel cold obviously these days, and I hate going out in the morning, only my home is warm. It's really cold outside with low temperature and north wind.

I want to eat some food with hot soup and water as soon as I arrive in cold weather. My mother often says that as long as I have food in my stomach, it won't be cold, so I won't lose weight in winter, and I can't miss a meal, otherwise I will feel particularly cold. Today, I recommend a dish for everyone, which is cheap and delicious, and it will cool down. After stewing this dish for my family, I will feel warm all over.

Chinese cabbage is the most common vegetable in autumn and winter. Northeasters like to buy a lot of Chinese cabbage to make spicy cabbage or pickled sauerkraut. Chinese cabbage is very cheap. At this time of the year, a large number of Chinese cabbages are on the market, and the price is almost 1 yuan a catty. Sometimes it is even cheaper to wholesale in large quantities. Although it is very cheap, Chinese cabbage is still very nutritious. Chinese cabbage has the effect of detoxifying and moistening intestines.

Stewed tofu with Chinese cabbage is a very common home-cooked dish, but it still needs a little skill if you want to eat it delicious. Let me share my stewed tofu with Chinese cabbage.

dishes: stewed tofu with cabbage

cooking ingredients: half a cabbage, 5g tofu, onion, ginger and garlic, 1 star anise, dried Chili, water, soy sauce, edible oil and salt

cooking steps:

1. Prepare the ingredients to be used.

2. Clean the cabbage and cut it into small pieces for later use.

3. Cut tofu into small pieces. Because tofu is easily broken, everyone should try not to cut it too small.

4. Add a proper amount of cooking oil to the pot, then add onion, ginger, garlic, star anise and dried pepper and stir-fry until fragrant.

5. Stir-fry the Chinese cabbage pieces in the pot after the seasoning is fragrant.

6, until the cabbage has been fried soft, put the cut tofu into the pot, then add soy sauce, salt, chicken essence to taste, and then add a proper amount of water.

7, simmer for 15 minutes, then the soup has become less and rich, you can turn off the heat, so the delicious stewed tofu with Chinese cabbage is ready.

Cooking tips:

1. Stir-fry the cabbage until it is soft. Otherwise, the cooked cabbage is very moist and difficult to taste, and its taste is not very good.

2. My stewed Chinese cabbage tofu uses less seasoning, but if it is heavy, you can add some bean paste and soy sauce appropriately, which will make it richer in color and taste better.

3. When washing cabbage, you can soak it in clean water for a while, and then add a little salt to the water, which will sterilize and remove pesticide residues. Even cabbage without pesticides will have some eggs, so adding a little salt can wash it more cleanly.

4. Another way is to fry tofu in a pan, and then stew it with Chinese cabbage, so that tofu is crispy outside and tender inside, which is also delicious.