Cabbage tofu stew noodles, how to make more fragrant than meat?
(1) Preparation: Iron pot, stir-fry delicious.
(2) Ingredients: Chinese cabbage, round, pure white, green, yellow, long is not delicious.
(3) Semi-finished products: chopped cabbage in an appropriate amount, chopped flat onion in one section, one green and red pepper each, chopped, a small slice of ginger, and two cloves of garlic flattened and chopped.
(4) Stir-fry. The first step, fry tofu: hot pan cold oil, high heat, until the pot is hot and smokey, pour in a little oil, 3 peppercorns, red pepper into the pot, tofu cut into thin square slices, one by one into the pot, do not stand, rotate the pot, so that the tofu does not stick to the pan, three minutes. Turn over the tofu slices one by one with a spoon for three minutes, yellowing on both sides and pulling them to one side.
The second step, fry the onion ginger garlic in oil: low heat, add a little oil, onion ginger garlic into the pot, add a little salt, out of the aroma, add the old dry mother spicy crisp oil pepper, stir well, add green pepper shreds, stir together with the tofu, 2 minutes.
Step 3, sauté the cabbage: on high heat, add the cabbage, turn it over, until the cabbage is yellow and soft, add a little soy sauce and a bowl of water. Low heat, cover, 20 minutes.
Step 4: Stew noodles: Add authentic sweet potato noodles. 15 minutes, until the soup is a little, turn yellow and thicken, add to the dish, and start cooking. Light and spicy, good color, flavor than meat, with rice, steamed buns can be.
