I remember when I was a child, whenever the cold winter came, my family would prepare a roomful of cabbage for the winter. Some of it would be used for pickling sauerkraut, and the rest was what our family would eat every day. Cabbage tofu, or cabbage vermicelli, it’s rare to have cabbage stewed with pork a few times. To be honest, I really didn’t like the taste of cabbage at that time. I was tired of eating it, so my parents still have to teach you to drink more. Soup, eat more cabbage, the nutrients are all there.

As I grow up, I have experienced a lot. I can feel the hardships and painstaking efforts of my parents in the past. Many things that I didn’t like to eat suddenly become so delicious. If I don’t eat them for a long time, I really panic when I think about it, even the delicacies of mountains and seas are incomparable. Today, I will share with you this simple and straightforward "Cooked Cabbage Stewed Tofu" recipe. There are some tips in it, which we have used since childhood. , please accept it.

Ingredients preparation: half a Chinese cabbage, a piece of tofu, 100 grams of pork belly

Seasoning preparation: green onion and ginger slices, dried chili peppers, 2 star anise, light soy sauce, dark soy sauce, salt, Chicken essence, edible oil

——Cooking steps——

Step 1: After washing the cabbage, separate the cabbage leaves and cabbage stems, and tear the cabbage leaves into pieces by hand for later use. , use the thin blade of the cabbage blade to set aside, then heat the pan and pour in a little oil to moisten the pan, first put the cabbage leaves into the pan and fry until they are slightly soft, then add the cabbage leaves and stir-fry until they become soft, then put them out and set aside The purpose of this step is to remove excess moisture from the cabbage, so that the cabbage will be more flavorful when stewed later.

Step 2: Heat oil in a pot and stir-fry the pork belly and two star anise until the lard and fragrance are released. When the pork becomes brown, add onion, ginger and dried chili and stir-fry until the fragrance is released.

Step 3: Add the cabbage over high heat and stir-fry quickly and evenly, then add an appropriate amount of light soy sauce and stir-fry evenly, then add boiling water slightly higher than the cabbage, add salt to taste, a small amount of dark soy sauce to adjust the color, and add the tofu Cut into pieces and add to the pot, cover and simmer over low heat for 10 minutes.

Step 4: When the time is up, add chicken essence and pepper, stir well and take it out of the pot. In this way, a steaming cabbage stewed tofu is ready. It is best for hot dishes in cold weather. It’s time to have a meal.

Cabbage stewed with tofu is a down-to-earth and simple home-cooked delicacy. If you want to make it delicious, I have the following 3 tips to share with you.