Stewed cabbage with red and white tofu
I am from the north. In the north, the main course in winter is Chinese cabbage. Nowadays, everything is available on the market. When I was a child, every family had the habit of storing Chinese cabbage when winter entered. I don't need it now, but I still like cabbage very much. First, it's delicious and second, it's high nutritional value. My favorite is this dish made by my mother at school. It's serious and delicious. Now I can cook it too, hehe... After learning a few things, it seems that it is not as delicious as what my mother cooked!!
- salty and fresh
- fried
- ten minutes
- simple
Steps for Stewed cabbage with red and white tofu
1
1. Cut red and white tofu into square slices, cabbage cubes, and cut green onions;2. Beat the eggs and stir-fry them until cooked;3. Add less oil in the pan, add white tofu on both sides and fry until slightly yellow.
2
Pan-fry the pig's blood on both sides until slightly mushy. (I fried it in a pan because pig's blood breaks down too easily)
3
Put appropriate amount of oil in the pan, saute the chopped green onion in the warm oil until fragrant, and add the cabbage that has been picked up beforehand.
4
Stir fry the cabbage for half a minute, cover and simmer for a while, until the cabbage slightly water out.
5
Add the pre-fried red and white tofu and stir fry slightly. (Move slowly, pig's blood is too easy to disperse, otherwise all you will eat will be pig's blood residue)
6
Add the eggs that have been scrambled in advance and stir fry a few times; add salt (depending on the amount of dish) and stir fry evenly.