Stewed vermicelli with cabbage and tofu
In the north, in winter, what you often eat is stewed. All ingredients are put together and stewed into a large pot. Serve a large bowl while it is hot. What you eat is sweating on your forehead and your heart is warm. Cabbage is the most common seasonal vegetable in northern winter. When stewed with tofu, pork belly, and vermicelli, the taste is simply amazing.
Recipe Recommendations
- Chinese cabbage One catty
- tofu One catty
- sheet jelly three
- octagonal a
- onion appropriate amount
- Jiang appropriate amount
- soy sauce 10 grams
- spiced powder 3 grams
- beautiful fresh 2 grams
- salt 2 grams
- dried chili 5 grams
- water appropriate amount
- slightly spicy
- stewed
- three-quarters of an hour
- ordinary
Steps for Stewed vermicelli with cabbage and tofu
1
Cut tofu into slices and fry in a frying pan until golden brown on both sides. Set aside.
2
Tear cabbage into pieces, wash and control water.
3
Soak the vermicelli with warm water to soften.
4
Slice pork.
5
Heat the pan and add the oil, add the pork and stir-fry until the oil comes out.
6
Add cabbage and stir-fry until water comes out.
7
Then add tofu, onion and ginger, soy sauce, star anise, five-spice powder, salt, dried peppers, and stir with water.
8
Bring to a boil over high heat and turn to low heat, cover and simmer for 15 minutes.
9
Finally, add the soaked flour and stir fry well.
10
Cover and simmer for another 5 minutes, add delicious fresh food and season before serving the pan.