Casserole Cabbage Tofu

Name: Casserole Cabbage Tofu
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 slices Chinese cabbage; 1 piece tofu; 1 piece Pork belly with skin; a little Vegetable oil; 1 stage Green onions; 40g Sauce; Some Hot water

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Cabbage tofu is a vegetable that my ancestors have eaten for generations. I have eaten it for decades, but I haven't eaten enough. If I don't eat 200 catties every winter, this winter will be a waste of time. As one netizen said: Is winter without Chinese cabbage still called winter?

The various greenhouse dishes in winter enrich the table a lot. There is no difference in all seasons, but the main dish in winter is the cabbage that is not greasy to eat. Do it in different ways, spicy cabbage, vinegar cabbage, stewed cabbage, and "sauerkraut" that takes time. The most time-saving and trouble-free is this stewed cabbage. Cabbage can be stewed with vegetarian or meat. Put a few knives of pork belly to borrow meat, and the pot was "swept away" in a blink of an eye. Wiping his mouth, he said "It's so fragrant!"

Chinese cabbage has an extraordinary sentiment to northerners. It is not only a home-grown dish in the north in winter, but also a memory of the times. When I was a child, every family had to store Chinese cabbage at the end of autumn and early winter. Every family didn't have hundreds of catties to thousands of catties to reserve, so I felt that this winter would be impossible. The cabbage yard is placed under the root of the window and covered with straw curtains or cotton quilts to prevent the family's winter vegetables from being dried and frozen by the north wind at night. When there is sun during the day, take advantage of the high noon temperature, open the straw curtain and cotton quilt to let the cabbage breathe. Although it is a bit tossing, the cabbage is still fresh after being left for a winter. If you are lazy and do not breathe, the cabbage will be covered up, and you will not be invited to see you when you eat it.

The method of stewing cabbage is super simple. You can tear the cabbage leaves and gangs into large pieces by hand and throw them into the pot. If the family has a large population, use a large wok, and if a small population is small, use a small casserole; the tofu is cut with a knife on the hand, even the cutting board is saved. If you want to eat it to the full, put a handful of vermicelli, it's slippery and fragrant! This pot is both rice and vegetable. It is rich in plant fiber and high-quality plant protein (tofu), which can be eaten for 6 or 7 yuan.

The cabbage leaves absorb the oil from the tofu soup and pork belly, which is tender and watery; the tofu is also very tasty after being braised and stewed. Even the vegetable soup is hot in a big pot. With it, other dishes are completely inconspicuous!

Ingredients

3 slices Chinese Cabbage
1 piece Tofu
1 piece Pork Belly With Skin
a little Vegetable Oil
1 stage Green Onions
40g Sauce
Some Hot Water

Casserole Cabbage Tofu

1. Chinese cabbage, tofu, and pork belly with skin are ready; the old leaves of Chinese cabbage can be peeled off steamed buns, stew should not be too old and dry, use this kind of watery and crispy; tofu does not need lactone tofu. , Bittern or gypsum tofu can be boiled in the soup for a long time without breaking, and the more it is cooked, the more delicious; the skinned pork belly has fat, so the cabbage leaves will absorb it more fragrant;

2. Break the large pieces of cabbage by hand, if there are tendons, tear off the tendons; the pieces of cabbage are slightly larger, so you can enjoy it.

3. Put the tofu on the palm of your hand and cut into pieces with a knife, which is easier to handle than putting it on the chopping board;

4. Cut the pork belly with skin into thin slices; the meat must be a little fat, pure lean meat is not suitable for this stew, it is too dry and too bad to taste;

5. Heat the casserole, pour a little oil, stir-fry the chopped green onion to get a fragrance, then pour the meat slices into the pot and stir fry to change the color;

6. After the fat of the meat slices is fried, put the cabbage into the pot and stir fry so that the cabbage leaves can absorb the fat;

7. After the cabbage becomes soft, put the tofu into the pot;

8. Pour in the appropriate amount of soy sauce or soy sauce, light soy sauce, and oyster sauce according to the taste;

9. Pour in some hot water, turn to low heat when the water boils, cover and simmer for 10-15 minutes;

10. Open the lid and sprinkle a little salt according to the taste. Mix it lightly for a few times to remove from the fire. The whole pot looks very warm. You can sprinkle a little chopped shallot or chopped green garlic to add a little green to make it more active and attractive.

Tips:
1. Large pieces of cabbage are boiled in white water, which is easy to cook; add the tofu pieces and then add the sauce and stew. Putting cabbage on the bottom of the pot can prevent the tofu from sticking to the bottom;
2. Don't look at only these pieces of pork, but with the infiltration of meat oil, the whole dish is very fragrant; if you don't put meat, you can add some meat oil;
3. You can also put a handful of noodles and stew together, so that the noodles with enough soup are more delicious; or put a few slices of kelp and stew together, the effect of supplementing iodine and calcium is also very good.