Today, I cooked a pot of stew for my family with several kinds of daily food ingredients. Cabbage has been stir-fried at home. Today's stew is naturally accompanied by cabbage, accompanied by seafood mushrooms, tender tofu and raw pork. The four kinds of food are cooked together, which is more nutritious, and a pot of stew is served on the table, which is especially warm when eaten hot. Dunk in life
Prepare food in advance: Chinese cabbage, tender tofu, seafood mushroom, raw pork, onion, ginger, garlic, vegetable oil, salt, rice wine, soy sauce, vinegar, thirteen spices, oil consumption, monosodium glutamate and sesame oil. Production process:
Step 1 Today, I choose tender tofu, which tastes more tender and smooth, so you use tender tofu to stew together. After the tender tofu is cleaned, cut it into military quilts with the same size with a knife, scald it with hot water, remove the bean flavor and stew it out to taste better.
The second step is to break off the cabbage leaves one by one, clean up the tap water, then cut off a part of the cabbage leaves with a new knife, and put a piece of the cabbage leaves with a knife head into a plate for reservation.
The third step is that the seafood mushrooms are tender and rich in nutrients. Today, I put the seafood mushrooms in this stew. First, clean the seafood mushrooms, and then break the thicker ones by hand, so that the seafood mushrooms can taste better when cooking.
Step 4: It is better to choose pork belly or plum head with fat and thin for raw pork. After cleaning the meat, cut it into thin and even small meat with a knife and put it in a plate for reservation. Part of the fat fat fat in the pork belly can be cut out, and use it to fry lard before cooking, so that the stew will become fragrant.
Onions, ginger and garlic are also peeled, cleaned and cut. You can also add a little millet pepper if you like spicy food. Today, I like to eat lightly, so I didn't put millet pepper. Add a proper amount of vegetable oil into the pot, add small meat to stir-fry until fragrant, then add onion, ginger and garlic to stir-fry until fragrant, add a proper amount of rice wine and light soy sauce to taste and remove the fishy smell, stir-fry until soft, add a proper amount of water and military quilt, and cook over low heat after boiling.
The fifth step is to add a proper amount of salt, vinegar and thirteen spices, and cook until the juice is thick and the water and tofu are almost full of the juice. Put the cabbage leaves into the pot, add the oil-consuming, monosodium glutamate and sesame oil seasoning to refresh them, and sprinkle with appropriate onion segments to serve.
A pot of hot stew can be served. A big pot of hot stew is full of meat, vegetables and soup. When you eat water, tofu is almost full of juice, which is tender and delicious, especially refreshing. Cabbage is especially delicious when you cook it. Seafood mushrooms taste very good, delicious and won't plug your teeth. It is really a good choice to put some seafood mushrooms in the stew, and they are also very delicious when used in shabu-shabu