Stews in cold weather

In winter in the north, the weather is cold and dry. Usually you need to eat some vegetables and fruits rich in water and vitamins, among which Chinese cabbage is a very good choice. Chinese cabbage is the most common winter storage vegetable in the north. After the winter in the north, many people will hoard some Chinese cabbages, ranging from tens to hundreds of kilograms, which can be eaten until the early winter and the next spring. Usually, it is suitable for cooking, stewing and jiaozi.

I believe everyone has heard of the phrase "eat cabbage and tofu to keep safe in winter". Chinese cabbage is rich in nutrition, with water content as high as 90%, higher vitamin content than ordinary vegetables and rich in cellulose. Tofu is a kind of bean product with very high nutritional value, among which the content of protein is particularly prominent; Eating some Chinese cabbage and tofu in winter is good for your health.

The combination of Chinese cabbage and tofu is very suitable for stewing. In the cold winter, a pot of steaming Chinese cabbage stewed with tofu will make the soup delicious and nutritious, and will not get angry.

-Stewed tofu with cabbage and vermicelli-

Ingredients: 500g of Chinese cabbage, 400g of tofu, sweet potato powder 150g, pork belly 150g, three star anises, a section of green onion, a little dried pepper, a small piece of ginger, appropriate amount of salt, soy sauce and edible oil.

Practice steps:

1, wash the Chinese cabbage, control the water, tear it into small pieces and put it in a basin for later use.

2. Cut tofu into pieces with a thickness of half a centimeter, and pork belly into pieces with a thickness of one yuan.

3. Soak the dried sweet potato wide powder in cold water for more than 3 hours in advance until soft.

4. Prepare some small materials, cut green onions and ginger, cut dried peppers into small pieces with scissors, and remove pepper seeds for later use.

5. Add the right amount of cooking oil to the pot. After the oil is hot, stir-fry the Chinese cabbage, stir-fry the steam in the Chinese cabbage, and stir-fry the Chinese cabbage until it shrinks.

6. Add the right amount of cooking oil to the wok. When the oil is hot, slice the pork belly and stir fry. Stir-fry the oil, add the onion, ginger slices, star anise and dried pepper, and add the spices.

7. Then stir-fry the cut tofu in the pot and stir-fry the tofu until both sides turn yellow.

8. Then add the right amount of water, add the right amount of salt and light soy sauce to taste after the water is boiled, then put the previously fried Chinese cabbage into the pot, cover it and stew for 10 minute.

9. 10 minutes later, add the soft sweet potato wide powder in advance, cover the pot, and continue stewing for 5 minutes. After the vermicelli is stewed to taste, add a little white pepper and stir well to serve.

Tips:

1. Stir-fry Chinese cabbage in advance and stew it with tofu and pork belly to make Chinese cabbage taste faster.

2. Finally, adding a little white pepper can enhance the fragrance and taste.