China's land is vast and populous, and the living habits and diets of the north and south are very different. In this season, the north will stock up on some Chinese cabbage, and young people may buy three or five, and older people will buy dozens, or hundreds of pounds, for example, my mother-in-law buys it every year, and part of it will be pickled in pickle and the other part will be put in the shade to be kept and eaten slowly.

Northern winter is inseparable from the cabbage, such as pork and cabbage stewed noodles, cabbage stewed tofu, hot and sour cabbage, cold cabbage, and so on, change the pattern of eating cabbage, always eat never tired. There is not a saying that "fish fire meat phlegm, cabbage and tofu to keep safe" well, eat more cabbage and tofu on the body is still very good.

So in the northern people's table, cabbage stewed tofu this dish, the frequency is very high, hot stew on a pot, eat very comfortable, my family recently ate several times. Due to the recent high price of pork, I do not put meat in this dish, I guess some friends will say, do not put meat can be delicious?

Can be very sure and you say, No meat is still good, as long as you add more than 1 ingredient, tofu more than 1 step, really very good, every time the stew is good on the table, a big bowl are not enough to eat . In the end, how to do it? You continue to look down.

Cabbage stewed tofu

Inputs used: old tofu 1 piece, 2 pieces of cabbage, seaweed, 1 egg

Seasoning used: salt, soy sauce, oyster sauce, vegetable oil, onion and garlic, cooking wine

These are the main ingredients of the dish. >Making Steps:

First step, 1 small handful of seaweed soaked in cold water for half an hour in advance, 2 slices of cabbage cleaned and torn into small pieces by hand. Because do not put meat, so add some seaweed to refresh, so that the stewed flavor is not bland.

The second step is to cut the old tofu into slightly thicker cubes, not too thin, so that it can be easily broken when frying.

The third step is to beat 1 egg, add a little wine and salt and mix well.

Step 4: Heat a pan with vegetable oil, dip the tofu in the egg mixture, place in the pan and fry, until both sides are golden brown and slightly charred, pick up and set aside. It is to do this extra step, dip the tofu in the egg mixture and fry it before stewing, the flavor will be better.

Step 5: Heat a frying pan with vegetable oil and add chopped green onion, garlic and seaweed.

Step 6, add the cabbage and stir-fry for a while, add 1 tablespoon each of soy sauce and oyster sauce to stir-fry evenly.

Step 7, add the fried tofu, add a little water and salt, stir well, boil over high heat and cook for a while, until the cabbage is soft and cooked through.

Cooking Tips:

1, seaweed soaked well, should be rinsed a few times, you can remove some salty flavor.

2, the cabbage should be torn by hand than cut by knife.

3, note that soy sauce and oyster sauce have a salty flavor, so do not add too much salt to avoid over-salting.