Cabbage, commonly known in folklore as the "people's food", because of the low price, easy to store, also known as the "common people's food", although we can buy it all year round, but only after the late fall, the frost hit the taste of the cabbage is the most sweet, fresh, nutritious, and also the highest quality. The quality is also the highest. "The snow is picked from the ground, and it tastes like honeyed lotus root, which is even fatter and richer. It is not a flavorful meat dish, but an ordinary dish," meaning that cabbage at this time of year is as sweet as honey root, but fresher than honey root. This is a poem by Fan Dacheng of the Song Dynasty who praised winter cabbages in "Miscellany in the Field". Because, cabbage belongs to cold-hardy vegetables and likes to grow in low temperatures. In the appropriate low-temperature environment in late fall, cabbage is not only less prone to bugs, but also has the highest nutritional quality.

Casserole with cabbage and tofu▲

There are many ways to make cabbage, and you can do it with many other ingredients, so it's almost a "one size fits all" dish. Many people like to stir-fry or stew it with meat. In fact, cabbage and tofu with casserole such a stew, no meat does not lack of protein, and, delicious to soup are not left, tofu contains a variety of trace elements and proteins, there is a "plant meat" reputation, not only good digestion, easy to absorb, lubricated texture eat up is also very tasty. Moreover, cabbage, tofu through the casserole stew, cabbage soft and invasion of tofu flavor, tender tofu and full of cabbage fresh juice, plus millet spicy, coriander embellishments and smoked, the flavor of the whole dish appears to be more rich, full.

Cabbage and tofu in casserole▲

Cabbage and tofu stew in casserole

Required ingredients: 200g of cabbage, 100g of tofu, 80g of wet flour

Accessories: 10g of green onion, 5g of ginger, 2g of millet chili, 3g of cilantro, garlic cloves, 3g of salt, the right amount of oil, soy sauce, 2 spoons

Making process: we prepare the cabbage used for stewing. It is best to choose the middle part of the whole cabbage, which is not as fibrous and rough as the outermost layer, nor as tender, less fibrous and chewy as the innermost layer. Of course, the outermost layer of cabbage should not be thrown away, can be chopped up and used for stuffing, the inner layer of cabbage can be stir-fried or made soup is a good choice; vermicelli can choose dry or wet powder, of course, dry powder is better, I have no home for the time being; tofu is best to use brine to do the tender tofu, mellow flavor, smooth and tender texture.

1, first of all, the use of cabbage from the whole on the break down, simply rinse the surface of the dirt, and then put into a basin of clean water with a small amount of edible alkali soak for three minutes, and finally cleaned with running water in order to completely remove the dirt and residual pesticides.

Tender green leaves from the help of the hand torn down, placed separately, because the leaves and the help of the different time to cook, into the pot to have a sequential order. In addition, leaves cooked for a long time bright green color will be lost, vitamin loss is also more.

Cut the cabbage gang into long strips with a knife in the direction of the tendons, and the cabbage leaves are simply torn into small pieces by hand.

Cut the tofu into cubes and put them on a plate; wash and cut the cilantro; cut the green onion into pieces; slice the ginger and garlic; cut the chili pepper into pieces and put them on a plate.

Prepared ingredients ▲

2, frying pan hot pour vegetable oil, oil temperature of 60% heat into the onion, ginger, millet chili, garlic stir fry flavor, and then into the cabbage gang continue to stir fry, and then add two spoons of soy sauce to make the color of cabbage, stir frying vegetable gangs become wilted.

Fried cabbage stalks ▲

3, fried wilted after the cabbage out of the sheng pour into a clean casserole, and then fill the water Mo over the cabbage, began to give the casserole heating.

Cabbage stalks into the casserole ▲

4, frying pan clean and hot, pour a moderate amount of vegetable oil, and then put the tofu piece by piece into the pan, low heat frying, frying until both sides of the golden brown. The tofu is not easily broken after heating and frying, and the flavor of the soup is more intense.

Fried tofu ▲

5, will be fried to both sides of the golden brown tofu from the pot, put into the casserole dish on top of the cabbage, this time the powder also put in together, cover the lid and simmer on low heat.

Casserole cabbage braised tofu ▲

6, use the base oil from frying the tofu to fry the cabbage leaves, frying to wilt.

Stir-fry the cabbage leaves▲

7: When the cabbage stalks are almost tender, add the wilted cabbage leaves and toss. The cabbage leaves are very well cooked, and when it boils again, add salt and stir well, sprinkle in the parsley pieces and turn off the heat.

Cabbage and tofu in casserole▲

This is a delicious cabbage casserole tofu is ready, eaten with steamed buns, pancakes and other staples while hot, very match. In the cool late fall, a hot bowl of braised vegetables will warm you from head to toe and soothe your body and mind. There's no meat but there's no shortage of protein, and, well, it's so good that there's not even soup left.

Tips:

Stewed vegetables last choice of the middle part of the cabbage, will not be too firewood, and chewy. It's best to fry the tofu in a small amount of oil until golden brown on both sides before adding it to the casserole, so that the tofu breaks up easily when cooked and the resulting soup is thicker. I didn't put too much light soy sauce or dark soy sauce on this dish because I don't like to put too much seasoning, and, the original flavor of the cabbage is delicious. Today's share is here, thank you for being able to see here, I am fitness life record, every day to share the simple food production and life experience, skills, if you like, click on the like attention, let us become friends, next time see you oh!