When it is cold, it is time to eat Chinese cabbage, conform to the season, nutrition and affordability.
Chinese cabbage is eaten in a variety of ways, when we were young, a stew and a boil is a dish; cutting and chopping is a common dumpling filling in the north. However, if you want it to be home-cooked and very well-fried, you still need some collocation.
Today we will share a dish of Chinese cabbage that I have been particularly fond of recently - Chinese cabbage roasted oil tofu.
The oil tofu is fried, the outer skin is slightly caramelized, the internal tissue is soft and porous, and it is stewed with cabbage, which can not only add flavor to the cabbage, but also allow the tofu to absorb enough soup.
Two kinds of fried a plate, cost less than 5 yuan, but even the cabbage gang is very delicious, let's try it together:
<h1 class= "pgc-h-arrow-right" > Chinese cabbage roasted oil tofu</h1>
【Ingredients】:
Chinese cabbage, oil tofu, minced pepper
【Specific method】:
1: Wash the Chinese cabbage, and cut the stems and leaves into chunks.
2: Bring water to a boil in a pot, cut the oil tofu diagonally, blanch the water for 1 minute and then drain the water for later.
3: Re-wash the pan, heat the oil, add 2 tablespoons of chopped pepper and stir-fry until fragrant.
4: Stir-fry the cabbage gang until the cabbage is soft.
5: Pour in the cabbage leaves and stir-fry together to soften.
Then add 1 spatula of soy sauce, a pinch of oyster sauce, salt to taste and stir-fry together.
6: Pour in the blanched oil tofu and continue to stir-fry evenly, cook for about 2 minutes The cabbage is soft and soft, and the tofu can be flavored.
Cabbage roasted oil tofu complete!
Cabbage is soft and tender, tofu sucks full of soup, a bite down, it will burst the juice; the whole dish with a slight spicy taste, simple rice is not greasy.
【Tips】:
1, oil tofu blanched water, not only can remove the excess oil on the surface, but also can make the oil tofu soft, more soft into the taste.
2, friends who do not chop peppers, you can use dried peppers, you can also use ginger garlic instead, the taste will be poor, but also delicious.
3, do not like the oil tofu friends, you can also cut the old tofu into pieces fried to both sides of the golden brown, and then follow the same method of operation, the taste is also very good.
4, this dish is typical of the more cooked the better, the leftovers are more delicious, so cook more Oh.
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