Bean stew
By VicentaLakin
Winter was dominated by cabbage and carrots, which, although they were eaten every day, had not been eaten enough for many years and still liked the smell of cabbage. Especially when there's little snowflakes out there, the whole person's frozen, and it feels so warm, warm and warm when you push in, see that Mom's already cooked cabbage is on the table, and the whole body warms up, and it's one of my favorite vegetables until today。
Recipe Recommendations
Steps for Bean stew
1
The tofu water washes and cuts a little bit thick, about three centimetres. The tofu tonics are soaky, not broken。
2
The cabbage is cleaned, the hand is torn to the right size, and care that the part of the cabbage is not too small, or there's no stew, it's bad, the cabbage part can be cut。
3
A proper amount of edible oil is put in the pot, with peppers and eight horns of fragrance, and onions and ginger tails of fragrance。
4
Then we'll start with cabbage, pour the cabbage into the pot, get bigger before the cabbage gets fried, and then the moisture will come out of the cabbage, and the cabbage will be reduced, and then the proper amount of 13 fragrances will continue to go up。
5
Put tofu on the cabbage, with proper salt, and no water, because fresh cabbage is so watery that if it is not, it needs to be filled with a little water, slowly stewed and tasted。
6
I'll make a pot with the fragrance。Bean stew Make Tips
1. Fresh cabbage is so watery that there is no need to add water to the stew. If there is too much water, the stew will be sour and not good. Tofu cannot be too small, otherwise the tofu will break easily when it's ready and, in order to make the tofu taste better, there will be no water before the tofu。