Is the classic bok choy stewed tofu vermicelli good? How?

Cabbage stewed tofu is a home-cooked dish in Northeast China, this dish can not be ordinary anymore, it is an indispensable home-cooked food on the family table in the Northeast in autumn and winter.

Although cabbage stewed tofu is homely, many people will find that the dishes made are not delicious and delicious, why is this? In fact, when making this dish, how to make this dish delicious without putting meat, it is also necessary to have a trick, no wonder the dishes you make are not tasty, when I make this dish, I add two more seasonings, that is, shrimp skin and ingredients, when making soup or stew, put some shrimp skin, which has a good effect of increasing umami, and can make vegetarian dishes with meat aroma. In addition to dishes that need to highlight the aroma of the ingredients themselves, such as steaming and stewing, adding a little more ingredients when cooking vegetables can increase the umami of the meat.

When cooking cabbage, adding ingredients and cooking together will make the cooked cabbage have a strong meat flavor, which is a classic of vegetarian meat roast. Below I will share with you the method in detail, so that you can easily make delicious cabbage stewed tofu.

Cabbage stewed tofu].

Ingredients: half a cabbage, 1 piece of northern tofu, 1 handful of vermicelli, 1 tablespoon of shrimp skin, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 large ingredients, 1-2 tablespoons of soy sauce

Steps:1Prepare the required materials, peel off the cabbage leaves, wash them, drain the water, wash the shrimp skin, and use the northern tofu, which is the old tofu, and the northern tofu is relatively hard and not easy to break when stewed.

2.Slice the cabbage with a blade, and it is easier to absorb the flavor of the cabbage slices.

3.Cut the tofu in half, then cut it into large slices 1 cm thick, soak the vermicelli in warm water, and soak the vermicelli until it becomes soft and hard.

5.Add the cabbage and stir-fry, stir-fry the Chinese cabbage until it is slightly soft, the Chinese cabbage has a lot of moisture, and after stir-frying, remove a part of the water, which will make it easier to absorb the flavor.

6.Pour in water, the amount of water is the same as that of cabbage, add tofu, then add shrimp skin, pour in soy sauce, bring to a boil over high heat, and simmer over medium-low heat for ten minutes.

7.The cabbage is stewed until it is cooked, the tofu is flavored, and salt is added to taste.

8.Add the vermicelli, bring to a boil, cook until the vermicelli becomes transparent, turn off the heat, and serve on a plate.

Tips: Sliced cabbage is easy to taste. Chinese cabbage has a lot of moisture, after stir-frying, remove a part of the water, so that the cabbage tastes good, soft, not hard, and more flavorful.

The vermicelli should be soaked in advance, and the vermicelli should be soaked in warm water, and the vermicelli should be soaked until it becomes soft and hard. This dish is a stew, and some of the soup stock is to be reserved.

First of all, the cabbage is cut into small pieces, then the tofu is stewed together in a pot, and then the vermicelli is added, and the seasoning is very tender and smooth.

Delicious, first blanch the cabbage, boil the oil, put the cabbage in, add a little salt, light soy sauce, water, wait for the water to boil, then add tofu and vermicelli, and stew it.

Cut the tofu into thick slices and tear the cabbage leaves into large pieces. After the oil is hot, fry the cabbage leaves until the water comes out, and set aside. Put a little oil in the pot again, put a few slices of pork belly, put two star anise and stir-fry, fry the surface of the meat until golden brown, and stir-fry the lard.

Add the green onion and ginger and stir-fry until fragrant, then add the stir-fried cabbage. Add 1 3 tablespoons of light soy sauce, cooking wine, boiling water over the cabbage, put the chopped tofu into the pot, add salt, a little dark soy sauce, and simmer for 10 minutes. Before going abroad, order MSG and pepper, stir evenly and remove from the pot.

Cabbage, tofu, vermicelli, pork belly, salt, monosodium glutamate.

1. Cut the Chinese cabbage slices into strips, cut the tofu into pieces, wash the vermicelli, and slice the pork belly.

2. Put the bottom oil in the pot, add the meat slices and fry until it changes color, and add the cabbage and fry until it shrinks;

3. Add soup, add tofu cubes and vermicelli, bring to a boil and simmer until the soup changes color, 15-20 minutes, add salt and monosodium glutamate.

500 grams of cabbage, 100 grams of vermicelli, 400 grams of tofu, a little green onion, ginger, oil and salt.

How to make it: Cut the tofu into strips, cut the cabbage into slices, cut the noodles into sections after soaking, put the bottom oil in the pot, add soup to the pot with green onion and ginger, put in the tofu, add cooking wine, salt, monosodium glutamate, and then put in the cabbage and vermicelli, stew until the cabbage and vermicelli are cooked and soft, and pour the oil when out of the pot.

Chinese cabbage, vermicelli, home-made tofu, green onion, ginger, red pepper, salt, monosodium glutamate or chicken essence, salad oil, soy sauce.

Method 1: Cut the cabbage with a few large knives and cut the tofu into pieces.

2. Cut the green onion into chopped green onions, and cut the ginger into shreds or pieces.

3. Boil the water in the iron pot, pour oil and heat it, add chopped green onions, shredded ginger and red pepper, and stir-fry until fragrant.

4. Add the cabbage, stir-fry evenly, pour some soy sauce, and continue to stir-fry.

5. After the cabbage comes out of the water, put the cut tofu into the pot, add salt, monosodium glutamate and other seasonings, and stir-fry evenly.

6. Break the fine powder and put it in the pot.

The cooking method of stewed vermicelli with cabbage and tofu is as follows:

Spicy, salty and fresh, the cabbage is emerald green, the tofu is tender and delicious, and the vermicelli is smooth and delicious.

Ingredients: Chinese cabbage, tofu, vermicelli, corn oil, green onion, ginger and garlic, sesame pepper, dried red pepper, salt, light soy sauce.

Preparation steps: Step 1, 3 cabbages.

Step 2: Choose to wash and cut 3 finger segments.

Step 3: Boil an appropriate amount of water, blanch the cabbage until it turns green, and remove it.

Step 4: Blanch the vermicelli and remove it for later use. (For fear of vermicelli sticking, add a spoonful of water) Step 5: Cut the tofu into small pieces.

Step 6: Cook an appropriate amount of oil in the pot, stir-fry the green onions, ginger, garlic, sesame peppers, and dried red peppers until fragrant.

Step 7: Blanch the cabbage and pour in the vermicelli together.

Step 8: Stir-fry evenly.

Step 9: Pour in an appropriate amount of boiling water, add salt, light soy sauce seasoning, and stew for one or two rolls (if the vermicelli is blanched lightly, it will be stewed more, and if it is blanched softly, it will be stewed less).

Step 10: Put in the tofu.

Step 11: Stew two rolls, turn off the heat and serve.

Step 12: Finished product.

Step 13: Finished product.

The preparation of cabbage vermicelli stewed tofu is as follows:

Ingredients: 200 grams of cabbage leaves, 50 grams of tofu, 1 tomato, 1 shiitake mushroom, 70 grams of pork, 50 grams of garlic, 20 grams of vermicelli.

Excipients: 5 grams of ginger, 5 ml of cooking oil, 2 star anise, 3 grams of rock sugar, 1 dried chili pepper, 2 grams of salt.

1. Cut 200g of cabbage leaves, cut 50g of tofu into cubes, slice 1 tomato, and cross 1 shiitake mushroom.

2. 5g of ginger slices, 70g of pork slices, 50g of garlic tables.

<>4. Pour in cabbage leaves, 200ml of water, 1 dried chili, pour in tofu, potato chips, 20g of vermicelli, pour in shiitake mushrooms, and bring to a boil over high heat.

5. 2g of salt, pour in garlic and tomatoes, bring to a boil over high heat and simmer over medium-low heat for 20 minutes.

6. Remove from the pot and put on a plate, and the stewed tofu with cabbage vermicelli can be made.

Prepare the main ingredients, Chinese cabbage, pork and vermicelli; Break the cabbage and tear it into large pieces for later use. Soak the vermicelli in warm water until soft, cut into 15 cm long pieces and set aside. Slice the pork, chop the coriander, star anise and chopped green onion ready.

Add the soaked vermicelli, flip it to soak all the vermicelli into the soup, and simmer for another 5 minutes until the vermicelli is soft and rotten, then turn off the heat.

How to choose cabbage:

First look at the leaf color on the surface of the cabbage, the color of the outer leaves of high-quality Chinese cabbage is emerald green, and there is no trace of wilting in the front. And the outer layer of inferior cabbage mostly has dried leaves and insect eyes. Sometimes the corruption of cabbage starts from the heart, so when choosing cabbage, you should pay attention to whether there are black spots on the top of the cabbage, and if there are, do not buy them.

The large cabbage is richer in nutrients and more resistant to storage, and the large cabbage leaves are firmer, the taste is very good, and the cost performance is higher.

First of all, choose two cabbages of about the same size, feel their weight respectively, you should choose the heavier one, because the heavier cabbage leaves are tighter, so it is more delicious. Cabbage grown with organic fertilizers tastes very good, while cabbage grown with chemical fertilizers tastes relatively poor, so when buying cabbage, we should ask the merchant how the cabbage is grown.

This method is to test the firmness of the potato cabbage, we press the surface of the cabbage slightly with our hands, the high-quality cabbage does not move, and the poor quality cabbage will collapse obviously. According to different varieties, the leaves of cabbage are large and small, we can choose varieties according to our own eating habits, and generally large-leaf cabbage is more suitable for stir-frying.

First of all, the tofu should be a little more tender, and secondly, it is best to fry the tofu first, and it is best to fry it until the skin is slightly yellow. There is also the best to use the stock to stew if there is a broth, the cabbage should be fresh to taste, the cabbage should be boiled in a pot, the vermicelli is not suitable for the pot too early, seasoning, salt soy sauce and finally added. aqui te amo。