Frozen tofu cabbage
By VicentaLakin
The New Spring feast is full of China's annual New Spring feasts, and everyone is a good eater with a lot of cold tofu, a lot of elasticity, nutrients and taste. Frozen tofu is an invention of the North, which is tofrozen and then eaten. Physical changes have occurred in tofu after freezing (inside tofu there are countless small holes, some of which are of different sizes, some of which are interconnected and some of which are closed into a small “container”, all of which are filled with moisture). When the temperature of tofu drops below 0°C, the water in it becomes ice, the original hole is reinforced by ice, and the whole tofu is squeezed into a network shape. When the ice melts into water and runs out of tofu, there are countless holes left. The tofu tastes like it's on a level. Long ago, the northeast was frozen in winter. Now, it's no big deal if you want to eat in any season, put it in the fridge and wait for a day of frozen tofu。
Recipe Recommendations
- frozen tofu 200g
- cabbage 100g
- steamed meat few slices
- corn oil appropriate amount
- refined salt appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- aniseed one
- pepper one
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
Steps for Frozen tofu cabbage
1
Frozen tofu chambers are warming。
2
Frozen tofu is washed with water。
3
The cabbage is vertically long。
4
Slice well。
5
Big stuff, pepper wash。
6
Steaming frozen, sliced。
7
The frying pan is hot, it's hot, it's hot, it's magnifying。
8
Put the meatloaf on top。
9
Put the soy sauce on it。
10
Put the peppers on. Hot water
11
Frozen tofu and garlic。
12
Put on cabbage。
13
Flipped, covered, stewed for about eight minutes。
14
The finished chart。