Dried Cabbage with Bean Curd Vermicelli

Name: Dried Cabbage with Bean Curd Vermicelli
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Bean curd; 100g Vermicelli; 400g Dried cabbage; 30g Soy sauce; 2g MSG; Some shallot

by Gluttonous

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Dried cabbage is made by drying smaller cabbage in autumn. Generally, it should be ventilated and dried in the shade, and not exposed to the hot sun. When eating, wash and soak it first, and then cook it. It can be used for dipping sauce, stewing soup and cooking.

Ingredients

Dried Cabbage with Bean Curd Vermicelli

1. Wash the dried cabbage and soak for more than 2 hours

2. Cook it in an electric pressure cooker

3. Take out and let cool, dry the water

4. Cut it into sections

5. Spread the chopped dried cabbage into the bottom of the casserole

6. Soak the vermicelli in advance

7. Put the soaked vermicelli on the dried cabbage

8. Cut the dried tofu into wide strips

9. Put the dried tofu strips on top

10. Add soy sauce and water

11. After boiling, simmer for 10 minutes

12. Add MSG for freshness

13. Mix it well, then turn off the heat

14. Sprinkle an appropriate amount of chopped green onion and serve

Tips:
1. The noodles should be soaked in advance, so that they can be stewed together with dried tofu;
2. The seasoning can also be light soy sauce or your favorite.