Cabbage and tofu are the simplest and most common ingredients, often the more people look at the eye, the more can appear to make you unexpected results, cabbage stewed tofu is such a dish that can make you surprised, ordinary ingredients as usual can make unusual flavor. This dish is not only simple ingredients, but also simple practice. It should be said that this is a northern dish, so the practice is also bold in the meticulous, meticulous to let the southerners are also fascinated by, without further ado, the following we start from the tofu.

What kind of tofu is more suitable for cabbage stew?

There are 3 kinds of tofu on the market today: northern tofu (commonly known as old tofu), southern tofu (commonly known as young tofu), and lactone tofu. The hardest is the old tofu, the most tender is the lactone tofu, and the old tofu is made through a special production process, especially suitable for stewing and deep-frying are not easy to rot, while the tender tofu and lactone tofu is very difficult to be able to handle these two kinds of cooking means. So it's best to use old tofu to make cabbage and tofu stew.

Main ingredients: 1 piece of old tofu (about 700 grams), 1 Chinese cabbage, 150 grams of pancetta.

Working Ingredients: 5 cloves of garlic, 3 dried chili peppers, 2 small onions.

Seasoning: oil, salt, oyster sauce, soy sauce.

Preparation:

1, the root of the cabbage slightly cut away some, and then use your hands to tear the leaves into large pieces, after the leaves are torn the rest of the cabbage gangs should be torn into small slices, torn and then rinsed with water a few times after the water control standby. We try not to use a knife to cut the cabbage, because the surface of the cabbage is relatively smooth, cut with a knife cross-section is relatively flat, so it will be more difficult to taste, and hand-torn section is irregular, so the hand-torn more flavorful, taste will be better.

2, the meat first cleaned, and then peeled, and then cut into thin slices spare.

3, tofu sliced 0.8 cm thick slices, cut and put in a large bowl, add warm water and a small amount of salt to soak, warm water can remove the soybean flavor of tofu, salt can make the protein in the tofu is more solidified, more firm, not easy to break.

4, garlic slices, dried chili peppers with scissors cut into small pieces spare

Cooking method:

1, hot pan add 50 grams of oil, and then to the pan evenly sprinkled with 3 grams of salt, the purpose of the pan sprinkled with salt is not easy to stick to the pan after the tofu, and at the same time can give the tofu to increase the flavor of a bottom. Change the heat to low and put the tofu into the pot in turn, tofu in the pot do not go after the first flip, first stand 10 seconds after the pot to pick up the pot gently shake the pot surface, the tofu on the lake as you shake and move, so that the tofu can be more evenly heated, but also better to maintain the integrity of the small fire frying, frying the bottom side of the tofu until golden, then flip, and then frying the other side of the frying until golden, then out of the pot to stand by.

2, the pan is hot, add a little oil, pork into the pan, with medium heat to the meat of the oil slowly stirred out, so that eating more flavorful, but also will not be greasy mouth.

3, the meat of the oil stirred out after the pouring of dried chili pepper and garlic slices together to stir-fry the flavor, and then from the side of the pan into the 15 grams of soy sauce seasoning color.

4, stir-fry evenly after changing to high heat, pour the cabbage into the pot and stir-fry evenly, then add the right amount of salt to taste, 3 grams of sugar and taste, 3 grams of monosodium glutamate, 3 grams of soy sauce to increase the sauce flavor and color, generally add salt after the cabbage will begin to bubble out of the water, you buy the cabbage is tender enough to say is no longer add water, if you buy the cabbage is too old, the water is generally insufficient, then you have to another! The water will be added to the cabbage.

5, and then pour the tofu into the pot, gently stir fry evenly with low heat, plus cover the lid of the pot stewed for 5 minutes, in the process of the tofu will absorb enough soup in the pot, pork, tofu and cabbage flavor fully integrated with each other.

6, the whole small fire to the cabbage stew soft some of the delicious, stewed and then a few drops of sesame oil out of the pot.

Q: It takes a long time to fry tofu. How do I have to fry it?

A: Yes, with the frying way more time-consuming, with have to fry that would save a lot of work, the same first and block of tofu, and then start the pan with a wide range of oil, the oil temperature of 6 into the heat to change the fire, and then gently pour the tofu into the pan, tofu into the pan first do not go to flip, the first to rest for 5 seconds and then gently shaking the pan, pay attention to the action is not too big, to prevent the oil from splashing out and hurt people. When the tofu shape can use a spatula along the bottom of the pan in one direction to gently push the tofu fried until both sides of the golden brown can be out of the pan to control the oil.

Extraordinarily delicious, very fragrant and very flavorful, the whole family will grab a dish to eat, with cabbage stewed tofu soup to mix rice is also a great.