Old Beijing Yellow Cabbage Tofu

Name: Old Beijing Yellow Cabbage Tofu
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chinese cabbage; 200g Old tofu; 1 small handful Vermicelli; 100g fatty pork; 2 pcs egg; 5g Sugar; 5g Soy sauce; 2g sesame oil; 2g Huadiao Wine; Some salt

by English-English recipes

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Huang Doufu cabbage is an improvement from the old Beijing "cabbage stewed tofu". The traditional main ingredients of cabbage, tofu, etc. are added with fried eggs and crispy oil residue to make the dish rich and fragrant. The taste is fresh and the aftertaste is long. "

Old Beijing Yellow Cabbage Tofu

1. Prepare ingredients

2. Beat the eggs and fry them in a hot oil pan.

3. Blanch the sliced cabbage.

4. The pork fat is cut into small cubes, the fat is stirred out, and the fat is cooked over a small fire. The refined oil can be used for other purposes.

5. In a clean pot like rapeseed oil, add green onions, ginger, and minced garlic until fragrant.

6. Add the cabbage and stir-fry on low heat, add the oil residue.

7. Put eggs, tofu and stir-fry evenly, or boil with 300 grams of hot water.

8. Add soy sauce and Huadiao wine to a medium-low heat and simmer.

9. Season with salt, sugar, and sesame oil.

10. Bring to a high heat and simmer until the soup is thick.

Tips:
1. The cabbage is blanched first and then sautéed thoroughly to remove excess water and make it easier to taste.
2. The oily residue should not be too fat to prevent it from becoming too greasy when it becomes a vegetable.