In the blink of an eye, it is late autumn, and this season in the north is the time when Cabbage, potatoes, and radishes are hoarded, and vegetables from the spring, summer and autumn seasons are stored, and the water is large and nutritious enough to be fresh, and the price is good. When I was young, the cabbage at home should be prepared for hundreds of pounds, some pickled sauerkraut, some down to the cellar to reserve for winter, now the population is small, living in the building is relatively hot, not suitable for hoarding too much, but dozens of pounds still have to have, cold with cabbage stew on a pot, there are meat and vegetables and soup, that is called a fragrant, a dish to eat the whole family, nutrition is more affordable! Bao Dad said that on this way of eating, cabbage hoarding 50 pounds is not enough!
The weather turned cold, the stir-fry in the north at this time was not very popular, stew became a regular dish at home, especially for families with a large population, it took half a day to stir-fry, it was better to come to a pot of stew real, love to eat meat on more meat, love to eat vegetables on more dishes, a dish to meet the taste of the whole family! When it comes to stewed cabbage, pork and it are the perfect match, but how to make it more fragrant, here are still tips. We all know that braised pork eats fragrant, with it, stew is even more delicious, I am using this truth, pork to choose fat and lean, pork belly is the first choice, followed by the meat completely burned out of the rich taste, the pork in the fat released, vegetable soup grease more, then definitely put what dishes are delicious, meat is not greasy, vegetables are more fragrant, even the soup will not be let go.
In our north, and Chinese cabbage is most often paired with in addition to the necessary pork, you can also put tofu, noodles, are local characteristics, hot a big pot, the family around to eat that is called a fragrant, whenever you make this dish, don't forget to stew more rice, less can not eat Oh!
【Braised pork cabbage noodle stewed tofu】
Ingredients needed (4-5 people): pork belly 400 grams, tofu 500 grams, Chinese cabbage half a plant 500 grams, wide powder (or thin noodles), green onion, ginger slices, peppercorns, star anise, cinnamon, dried chili peppers, soy sauce, cooking wine, vegetable oil, salt, minced garlic, coriander
Detailed instructions:
1, the ingredients are ready, the skin of the pork belly is scraped clean, and then washed; tofu choose to stew the north tofu that does not love to crush, the wide noodles are potato flour, need to be soaked for 4-6 hours in advance, if there is no or trouble, you can change to the commonly used fine vermicelli, you can use it without soaking; half a piece of Chinese cabbage, you can put more points that you like to eat, then other ingredients can be reduced;
2, cut the tofu into thick slices, blanch the water when the meat is going to stew well, reduce the bean smell; pork belly cut into thick slices, cabbage first cut into sections, and then cut into coarse strips, wash and set aside;
3, add water to the pot, pour in pork belly blanched water, add cooking wine to boil over high heat, skim off the foam halfway, and then fish out the controlled water for later;
4, iron pot, hot pan with cold oil, add shallots, ginger slices, peppercorns, star anise, cinnamon, dried chili peppers and fry out the aroma;
5, pour in the pork belly on high heat and stir-fry, cook the cooking wine along the side of the pot to remove the fishy, and then add the appropriate amount of soy sauce, fry the meat on the color, ruddy as well;
6, pour the meat into the gas pressure cooker, pour in 2 inches of boiling water over the ingredients, screw the lid, start the timer after boiling on high heat, press for 10 minutes;
7, after opening the lid of the pot, add the soaked potato wide powder, add the boiled tofu, add salt to taste, boil on high heat and simmer for 10 minutes;
8, add cabbage and simmer until beaten, add coriander and minced garlic, mix well and turn off the heat.
【Braised pork cabbage noodle stewed tofu】 Ready, Bao Ma will nag a few words again:
1, pork belly do not directly stew with cabbage, add one more step to red stew, soup coriander fragrant, meat rotten not greasy, this is the key to the deliciousness of this dish. The same method is versatile, this method to stew kelp, radish, cabbage, etc. are very delicious. You can also make more red stewed meat at one time, after cooling through, take the soup into bags and freeze, and it is more convenient to eat and take it for stewing, especially when you come back from work, then the red stewed meat stew, to ensure that the whole family likes it;
2, this dish in addition to stew, is the other ingredients need to master the order, in general, ordinary sweet potato noodles in the case of not brewing, 10 minutes is enough.
This article is the original work of Bao Ma Xiao Chef, it is strictly forbidden to carry and steal pictures, and infringement must be investigated! Three meals of food, happy sharing, food is the taste of home, there is love to do better, three meals have "temperature", experience the fun in the kitchen!