Raw materials: tofu, cabbage stalk, dried radish, sliced meat, red pepper, chopped green onion, corn oil, salt, soy sauce and vinegar.

1. Prepare materials.

2. Start frying tofu until two pieces of tofu turn yellow, and then take them out for later use.

3. Leave the bottom oil in the pot, add radish and pepper slices and stir fry for a while.

4. Pour in the cabbage and stir fry together.

5. Stir fry quickly for one minute.

Tofu introduction

Tofu is a nutritious food with a long history. The public's love for tofu has promoted the progress and development of tofu making technology. The main production technology of tofu is pulping, that is, soybean is made into soybean milk; The second is solidification, that is, soybean milk solidifies into a gel containing a lot of water under the combined action of heat and coagulant, that is, tofu.

20 14 "Traditional Tofu Making Techniques" was selected into the list of the fourth batch of national intangible cultural heritage representative projects in China, and this magical China cuisine began to be endowed with more cultural connotations and inheritance significance besides commodity value.

China is the birthplace of tofu. According to legend, the mother of Liu An, the king of Huainan (BC 177- 122), likes to eat soybeans. Once, her mother couldn't eat whole soybeans due to illness. Liu An asked someone to grind the soybeans into powder. She was worried that the powder was too dry, so she rushed into some water to cook the soybeans into soybean milk. But because she was worried that the taste was weak, she added some bittern, which turned into a lump, namely tofu flower.

Zhu, a famous poet in the Song Dynasty, said, "Growing peas is exhausting. If you know Huainan, you will get a spring cloth. " And self-note "handed down tofu was originally the king of Huainan." Li Mingzhizhen's Compendium of Materia Medica Valley Tofu: "The method of tofu began with Liu An, the king of Huainan in the former Han Dynasty".