Cabbage Tofu Stewed Vermicelli

Cabbage Tofu Stewed Vermicelli

by Twilight shadow

5.0 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

5

After the Spring Festival, come to a big stew that people in the Northeast like to eat. Light and delicious soups can relieve gastrointestinal fatigue. Early spring is also very cold, and it feels very warm to eat a bowl of hot soup. The method is particularly simple, but the taste and nutrition are not compromised. A dish suitable for all ages.

Ingredients

Cabbage Tofu Stewed Vermicelli

1. Wash the Chinese cabbage and set aside

Cabbage Tofu Stewed Vermicelli recipe

2. Rinse a piece of water tofu with water

Cabbage Tofu Stewed Vermicelli recipe

3. Soak the vermicelli in boiling water for about 10 minutes

Cabbage Tofu Stewed Vermicelli recipe

4. Soak the black fungus in warm water for later use

Cabbage Tofu Stewed Vermicelli recipe

5. Cut cabbage into large slices

Cabbage Tofu Stewed Vermicelli recipe

6. Stir-fry the chopped green onion in the pan

Cabbage Tofu Stewed Vermicelli recipe

7. Put salt, add water, and boil in a pot with fungus cover

Cabbage Tofu Stewed Vermicelli recipe

8. Add the tofu and noodles to a boil and it will be OK. Add chili oil and so on according to personal preference when eating

Cabbage Tofu Stewed Vermicelli recipe

Tips:

1. The noodles are soaked softly, and they can be boiled. The taste is bad after over-cooking.

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