Cabbage, tofu and vermicelli soup this dish is characterized by the spleen and stomach can be tonic, prolong life, do this dish is best to use a casserole, in this case it will be more flavorful, and casserole cooking things are also more healthy, the winter is a great time to eat cabbage, especially it and tofu vermicelli put together in the soup to drink, not only tasty and nutritious, but also more reflect the warmth of the family.

Ingredients

Main ingredient: 500g of cabbage, 300g of frozen tofu, 300g of auxiliary ingredients: oil, salt, a small amount of dried shrimp, a small amount of green onion, a small amount of ginger, a small amount of fans, a small amount of sesame oil

Methods

1. Frozen tofu is slightly defrosted, and then cut into squares of about 2 centimeters.

2. Wash the cabbage and cut into small pieces.

3. Cut green onion into julienne strips, slice ginger and a little shrimp peel. Spare.

4. Prepare a few dry vermicelli.

5. Hot frying pan, put onion and ginger, burst incense.

6. Add dry shrimp, stir fry. Shrimp skin fried slightly paste, only delicious.

7. Add cabbage, stir fry.

8. Soup pot well half a pot of hot water. Pour the stir-fried cabbage into the boiling water.

9. When the water boils, add the frozen tofu.

10. Bring to a boil over high heat and cook over medium heat for about 3 minutes.

11. See the soup simmering creamy, add the fans, turn the heat down and cook for about 5 minutes.

12. Put in the appropriate amount of salt.

13. Finally, point a few drops of sesame oil.

This dish does not have too much seasoning and complex practices, so that directly out of the retained the original flavor and nutritional value of the ingredients, which in the do is to pay attention to the fans are also to sleep under the wash, do not stick to the pot, tofu is also based on their own taste options, not necessarily to freeze the tofu, this is an ordinary home cooking, eating on weekdays is also very affordable.