Chinese cabbage, commonly known as "common people's dish", is also called "common people's dish" because of its low price and easy storage. Although we can buy it all year round, it is only after late autumn that the frosted cabbage tastes sweetest, tastiest and has the highest nutritional quality. "Picking snow is about to collapse, and it tastes like honey lotus root is fatter. Zhumen meat has no taste, but is served as an ordinary dish, which means that the cabbage at this time is as sweet as honey lotus root, but more delicious than honey lotus root. This is Fan Dacheng's poem praising winter cabbage in Pastoral Miscellanies in Song Dynasty. Because Chinese cabbage is a cold-resistant vegetable, it likes to grow in a low temperature environment. In the suitable low temperature environment in late autumn, Chinese cabbage is not only not easy to get insects, but also has the highest nutritional quality.

Casserole, cabbage and tofu ▲

There are many ways to make Chinese cabbage, which can be cooked with many ingredients and is almost a "wild vegetable". Many people like to fry or stew with meat. In fact, when Chinese cabbage and tofu are stewed in casserole, there is no meat and there is no shortage of protein. Besides, there is no soup. Tofu contains a variety of trace elements and protein, and has the reputation of "vegetable meat". It is not only easy to digest and absorb, but also delicious and smooth. Moreover, cabbage and tofu are stewed in casserole, and the cabbage is soft and rotten and invades the smell of tofu. Tender tofu is full of delicious juice of Chinese cabbage, and with the embellishment and edification of millet and coriander, the whole dish tastes more fragrant and full.

Casserole, cabbage and tofu ▲

Stewed tofu with cabbage in casserole

Ingredients required: 200g of Chinese cabbage, 0g of tofu100g, 80g of wet powder.

Accessories: green onion10g, ginger 5g, millet spicy 2g, coriander 3g, garlic cloves 3g, salt 3g, proper amount of oil, 2 tablespoons of light soy sauce.

Production process: For the Chinese cabbage we want to stew, it is best to choose the middle part of the whole Chinese cabbage, which is not as rich in fiber and rough in taste as the outermost layer, nor as tender, less in fiber and less chewy as the innermost layer. Of course, don't throw the outermost cabbage, you can chop it to make stuffing, and the innermost cabbage can be cooked or made into soup. Vermicelli can choose dry powder or wet powder. Of course, dry powder is better. I don't have it at home for the time being. Tofu is best made of tender tofu made of brine, which tastes mellow and tender.

1. First, break off the whole Chinese cabbage, simply rinse the dirt on the surface, then soak it in a clean water basin with a small amount of edible alkali for three minutes, and finally wash it with running water to completely remove the dirt and residual pesticides.

Tear off the bright green leaves from the top by hand and put them separately. Because the leaves and the top are cooked at different times, they should be put into the pot in order. In addition, leaves will lose their green color and lose more vitamins when cooked for a long time.

Cut the cabbage into long strips along the direction of the ribs with a knife, and simply tear the cabbage leaves into small pieces by hand.

Dice tofu and put it in a dish for later use; Wash coriander and cut into sections; Cut onion into sections; Sliced ginger and garlic; Cut the millet into pieces and put it on a plate for later use.

Prepared ingredients ▲

2. Heat the wok and pour in the vegetable oil. When the oil temperature is 60% hot, add onion, ginger, millet and garlic slices to stir-fry for fragrance, then add cabbage to stir-fry, and then add two spoonfuls of soy sauce to color the cabbage, and the fried cabbage will fade.

Stir-fried cabbage stalks ▲

3. Pour the fried cabbage into a clean casserole, then fill it with clear water and heat the casserole.

Put the cabbage stalks into the casserole ▲

4. Wash the wok, heat it, pour in a proper amount of vegetable oil, then put the tofu in the wok, fry it slowly on low heat, and fry it until it is golden on both sides. Tofu is not fragile after being heated and fried, and the boiled soup tastes stronger.

Fried tofu ▲

5. Take the tofu fried until golden on both sides out of the pot and put it on the cabbage in the casserole. At this time, put the powder together, cover it and simmer.

Braised tofu with cabbage in casserole ▲

6. Stir-fry cabbage leaves with the bottom oil of fried tofu, and the color will fade when cooked.

Fried cabbage leaves ▲

7. When the cabbage stalks are stewed quickly and softly, add the fried cabbage leaves and stir. Cabbage leaves are very ripe. After boiling again, add salt and stir well. Sprinkle parsley to turn off the heat.

Casserole, cabbage and tofu ▲

Such a delicious cabbage casserole tofu is ready, and it is very good to eat it with steamed bread, pancakes and other staple foods while it is hot. In the late autumn when the coolness is getting stronger, you can eat a bowl of marinated vegetables warmly, from head to toe, and feel comfortable. Although there is no meat, there is no shortage of protein, and it is so delicious that there is no soup left.

Tips:

Finally, choose the middle part of the cabbage to stew, so it won't be too firewood and chewy. It is best to fry tofu in a small amount of oil until it is golden on both sides before entering the casserole, so that the tofu will be crisp after cooking and the boiled soup will be richer. This dish is not colored with too much soy sauce and soy sauce, because I don't like to put too much seasoning, and the original taste of Chinese cabbage is delicious. Today's sharing is over. Thank you for seeing it here. I am a fitness life recorder. I share simple experiences and skills in food production and life every day. If you like it, please do. Let's be friends. See you next time!