Fresh Chinese cabbage just coming into the market is delicious no matter how it is cooked. On autumn days, children's faces look the same every day, the temperature is always changing, the temperature difference between morning and evening is large, and the cold is strong. On such days, I want to eat hot stew. Chinese cabbage just listed is the first choice, which is the most suitable for stew. Today, I share the stewed dried tofu with Chinese cabbage, which I often eat. It's delicious and nutritious, and there are many protein and cellulose.
foodstuff
Ingredients: 50 grams of pork, 3 petals of Chinese cabbage, 2 pieces of dried tofu and a little carrot.
Seasoning: onion ginger, cooking wine, soy sauce, starch, salt.
method of work
1, wash pork, cut into strips, and put into bowls. Add cooking wine, soy sauce, a little salt and starch and marinate. Dice onion, ginger and garlic.
2. Wash the cabbage with running water, cut it into chopsticks, and cut the dried tofu and carrots into wide shreds.
3. Put cold water in the pot. After the water boils, blanch the dried tofu for about half a minute. Remove and let the cold water cool.
4. Put the oil in the pan. After the oil temperature rises, stir-fry the pork shreds. After the meat changes color, add shredded onion and ginger to stir-fry until it smells fragrant, add Chinese cabbage strips, carrots and blanched dried bean curd to stir-fry, and pour soy sauce to taste.
5, pour the right amount of water, love to drink soup, put more water. Season with salt and pepper after the water boils. Those who eat chicken essence and vegetarian food are also released at this time.
It's out of the pot and loaded. Winter is best for eating such a bowl of hot stew, and the cold in winter is swept away.