Stewed Tofu with Carrot and Cabbage

Name: Stewed Tofu with Carrot and Cabbage
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 root carrot; Some Chinese cabbage; a small piece tofu; Some Corn oil; Some shallot; Some pepper; Some Dried red chili; Some salt; Some Chicken Essence; Some ginger; Some garlic

by Yixiyue

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Compared to Chinese cabbage, I really like Chinese cabbage (Chinese cabbage seedlings), which is green in color and has a green fragrance when cooked. Now eating cabbage is a proper meal, adding carrots and tofu and stewing it together, it is a satisfying meal. Slightly spicy, salty and fresh. Because of the thin glutinous rice, the tofu is tender and tasty. The cabbage is oily green in color and tender and tender. The green fragrance of the soup, the soup is neither salty nor light, I solved it 😅"

Stewed Tofu with Carrot and Cabbage

1. Wash the cabbage and cut into three-finger sections.

Stewed Tofu with Carrot and Cabbage recipe

2. Cut the tofu into small pieces.

3. Cut the carrot into pieces with a hob.

4. Bring a proper amount of water to a boil in a pot, and blanch the carrots until they are dead and remove them.

5. Blanch the cabbage and remove it.

6. Heat an appropriate amount of oil in the pot, stir fry the green onion, ginger, garlic, pepper, and dried red pepper to create a fragrance.

7. Pour the blanched carrots and cabbage and stir fry twice.

8. Pour in a bowl of boiling water, appropriate amount of salt, light soy sauce and seasoning, and simmer.

9. Put in tofu.

10. Simmer for two or three rolls over medium heat.

11. Stir in an appropriate amount of thin gorgon (water starch), wait until the soup is bright and turn off the heat to the bowl.

12. Finished product.

13. Finished product.

Tips:
The cabbage is easy to cook, the carrots are blanched to half-cooked and stewed, the maturity is synchronized, and the tofu is also fresh and tender.