Chinese cabbage, squid and tofu casserole
By SabrynaHand
As the ancients said, food and sex are the same! Then eating with moderation is a virtue. A person can well control various desires, including appetite. I think he is either a saint or a virtuous person.
Recipe Recommendations
- Chinese cabbage appropriate amount
- North tofu appropriate amount
- squid tentacles appropriate amount
- fans appropriate amount
- ginger slices appropriate amount
- garlic cloves appropriate amount
- dried red pepper appropriate amount
- Pork Bone Flavor Soup appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- ten minutes
- simple
Steps for Chinese cabbage, squid and tofu casserole
1
Tear the Chinese cabbage into slices by hand, and I also tear the vegetables by hand.
2
Wash the squid and drain the water. Cut the tofu into mahjong pieces, blanch it in salted boiling water, drain the water for later use. A small number of fans.
3
Prepare ginger, garlic cloves, and dry red peppers for later use.
4
A small box of pork bone flavored soup.
5
Remove the oil and saute the garlic, ginger slices and dry red peppers until fragrant.
6
First add cabbage and stir fry over high heat, then add leaves and stir fry together over high heat until soft and out of water.
7
Add a small amount of water and bring to a boil over high heat.
8
Add the thick soup and bring to a boil over high heat.
9
Add blanched northern tofu and bring to a boil over high heat.
10
Add squid and bring to a boil over high heat.
11
Pour in the casserole, add the vermicelli, and bring to a boil over high heat.
12
Turn to low heat, add appropriate amount of salt to taste, and simmer for a few more minutes on low heat.