Stewed Chinese cabbage vermicelli and tofu are the most popular dishes in my family after cold weather. If you don't cook them every two days, you will be greedy. Many friends also like this dish. It seems simple, but if you don't master the steps and methods correctly, the taste will be much worse, and it may not be fragrant or tasty. Today, I will share my family's practice, and friends and relatives have all tasted it well!
Stewed vermicelli with cabbage
-Materials-
500g Chinese cabbage, vermicelli 150g vegetable oil, five elements of fresh vegetable powder with soy sauce, a little ginger and coriander with salt.
-How-
1. Wash the Chinese cabbage and cut it into strips. The Chinese cabbage strips can be cut a little thicker and taste good after stewing. 2. The vermicelli should be soaked in warm water in advance, and it is easy to stew after it is soft; 3. Chop ginger. Add a proper amount of oil to the wok, saute Jiang Mo, and add Chinese cabbage strips to stir fry; 4. Stir-fry until the cabbage strips are soft and there is no water, so that the stewed cabbage has no taste of cabbage water; 5. Add the right amount of water. Cabbage itself has moisture, so it is not advisable to add too much water. ; 6. Add vermicelli, boil with high fire, stew with low fire, and add salt, soy sauce and fresh vegetable powder to taste; 7. It is delicious to leave a little soup, and the rice is also very delicious; 8. Put the pot in a pot, and sprinkle some chopped parsley and chopped pepper to taste. This full pot is actually not enough to eat.
Stewed tofu with cabbage
-Materials-
0/50g of tofu/kloc-,200g of vegetable oil in Chinese cabbage, 2g of dried mushrooms, 20g of soy sauce and 5g of starch.
-How-
1. Wash the dried mushrooms and soak them in clear water until they are soft. 2. Cut the tofu into pieces that are convenient to eat, and soak it in light salt water for 15 minutes to remove the beany smell; 3. Slice mushrooms, and slice cabbage with soft leaves separately; 4. Pour the water soaked in mushrooms into the soup pot, add soy sauce and boil the fresh vegetable powder; 5. Add tofu and mushrooms and cook for 5 minutes on low heat; 6. Add cabbage and cook for 5 minutes; 7. Add the vegetable leaves, add salt and continue to cook for 3 minutes; 8. Add water to starch to make water starch, pour it into the soup pot, stir, and turn off the fire.
Of course, three-in-one is also good! I don't like meat, I prefer high chicken soup!