Tofu cabbage
By VicentaLakin
The soy-curd sauce, when fried with tofu, is cooked with cabbage and beef pellets, thus enriching the taste level. Tofu is spicy, beefballs are fragrance, cabbage is fresh and hot, can eat as food, can serve as casseroles, can have some fans in, can't even save the staple food。
Recipe Recommendations
- Chinese cabbage appropriate amount
- tofu 350 grams
- beef balls of 5
- chili of 3
- aniseed one
- onion 3 paragraphs
- Jiang 2 tablets
- pepper 0.5 grams
- oil 15 ml
- soy sauce 20 ml
- salt 5 grams
- oyster sauce 5 grams
- sesame oil 3 grams
- water 400 ml
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Tofu cabbage
1
Tofu is cut in thick, beef balls cut in half, cabbage in small slices, chili slices in spare。
2
It pours 100-2000 ml of oil into the pot, heats it down, and then drops it into the tofu tablet, and it blows it to the yellow and then pulls it out。
3
The self-cooking pan pours 15 ml of oil into the cabbage state, blow up tofu, beefballs, chili, ginger onions, big stuff。
4
Add 20 milligrams of soy sauce, 0.5 grams of pepper powder, 5 grams of salt, 5 grams of kerosene oil, and eventually add 400 milligrams of water to the remaining cabbage leaves (which are difficult to lay down, and which are easier to leave above)。
5
Cover the pan and activate the [cooked noodle] function (if not, manual regulation of the fire can be made to the fire for 1-15 minutes)。
6
Cooking's over. Add 3 grams of perfume before you go out