It gets cold so fast. It's freezing in the north, and it's freezing in the south. In this daunting winter, it's necessary to eat something hot! So today I will introduce to you several bean curd pots.

Chinese cabbage and bean curd stick stew

Cooked cabbage and bean curd stick stew is a very delicious home-cooked dish with eggs, soy products and vegetables. It is a nutritionally balanced meal. Bean curd is added to the fresh and sweet taste. The cabbage, and the yuba are soaked with the rich aroma of the vegetables, making it even more flavorful, a perfect combination. What's more, it's very easy to make and can be eaten not only as a meal but also as a takeaway. Therefore, it is also a good dish for office workers to take with them for lunch.

Production process

1. Soak the yuba until soft in advance. Wash the cabbage. Reserve

2. Put the broth into the clay pot and bring to a boil. Add the yuba and cook until soft. Pick it up again and set aside.

3. Then pile up the cabbage, put it in the clay pot, and put the cooked yuba on the cabbage. Cover and cook, add vermicelli, fried eggs, and wait until the cabbage is completely soft.

The cabbage and bean curd soup has a clear color, with a light peppery flavor melting into the soup. It is sweet, stomach-warming, and crunchy. The cabbage and bean-flavored bean curd sticks all taste great and are suitable for all ages.

radish and yuba stew

Ingredients

Shiitake mushrooms, enoki mushrooms, yuba, fungus, grilled bran, carrots, white radish

Method

1. ?Heat oil in a pan, first add mushrooms and roasted bran and fry for a while, then pour into clay pot. If you don’t have the aroma from the clay pot, you can cook it directly in the pot.

2. Pour other ingredients into the pot and add an appropriate amount of water to just cover the ingredients. After the water boils, lower the heat and simmer slowly for about 20 minutes. Finally, add salt, mushroom extract, and a little soy sauce to taste.

Experience: The ingredients here can be flexible, such as adding more mushrooms, fried tofu, gluten, etc.

Chestnut and yuba stew

Ingredients: chestnuts, yuba, shiitake mushrooms, green and red peppers, parsley, and ginger.

Seasoning: vegetarian oyster sauce, light soy sauce, salt, mushroom extract, cornstarch water.

Method:

1. Soak the mushrooms in advance, remove the stems and cut into two pieces, soak the yuba until soft and cut into sections, wash the green and red peppers and cut into corners, wash and cut the parsley into sections. Shred the ginger, steam the chestnuts and set aside.

2. Pour water into the pot and bring to a boil, add yuba and blanch for one minute, then drain.

3. Heat a little oil in the pot, add shiitake mushrooms and shredded ginger until fragrant, add 1 tablespoon of water, pour in yuba and chestnuts, add salt, vegetarian oyster sauce, light soy sauce, mushroom essence, medium and small Simmer for 5 minutes, add green and red pepper and parsley segments, reduce the juice over high heat to thicken the sauce, take it out of the pot and put it into the hot clay pot.

The editor teaches you tips on how to identify good yuba

As for how to identify good yuba, the editor first smells the aroma of the beans, and the second is to look at the thickness of the yuba! The bean curd has a strong bean flavor but is thin.