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Today to share with you a very simple home cooking "cabbage tofu" method, nutritious and affordable, learn this method every day to eat is not tired.
Cabbage and tofu are our common ingredients, economical and high nutritional value, but many people in the frying tofu is not sticky pan or fried paste, affecting the taste, today teach everyone a small skill of frying tofu, tofu non-stick pan and golden color, learn to easily get it at home, let's learn it together.
【Cabbage tofu】—— Simple and homely
Ingredients: Baby cabbage, tofu
Accessories: ginger, garlic, dried chili peppers
Seasoning: salt, pepper, chicken essence, sugar, soy sauce
First of all, prepare a baby cabbage, cut off the roots, break off the cabbage leaves one by one and put them into water, add a spoonful of salt, soak for a while to remove the dust and impurities on it, clean it, cut the vegetable leaves into slices, cut the vegetables into small pieces, and put them in small pots for later.
Prepare a piece of old tofu and cut into tofu slices.
Prepare a piece of ginger, cut into diamond-shaped slices, pat a few garlic, pat flat and cut into minced pieces, and then grab a few dried chili peppers and set aside.
When frying tofu, you must first slide the pan, pour out hot oil to add cool oil, sprinkle salt on the bottom of the pan, so that you can effectively prevent the tofu from sticking to the pan, pour the tofu into the pan, keep the low heat and fry slowly, keep shaking the pan to make the tofu evenly heated, fry the other side after frying on one side, fry until both sides are golden brown and pour out the oil control.
Burn the oil again in the pot, after the oil is hot, put in ginger, garlic, dried peppers together to fry, pour into the cabbage to help turn to medium heat and fry for 40 seconds, the cabbage helps to break the raw after pouring cabbage leaves, continue to stir-fry until the cabbage leaves are soft, add 1 gram of salt, 2 grams of pepper, 1 gram of chicken essence, a little sugar to freshen, and then pour in a little soy sauce, if there is no soy sauce, you can also use soy sauce.
Put in the fried tofu stir-fry the seasoning, hook a little water starch to make the seasoning better adsorb on the ingredients, and then pour a little oil to brighten the color, stir-fry evenly to put on the plate.
1. Hot pan cool oil can make the iron pot have the characteristics of a non-stick pan, and table salt can prevent direct contact between the tofu and the bottom of the pan, both of which can effectively avoid sticking to the pan when frying tofu.
2. Stir-fry the vegetables first to help and then stir-fry the leaves, so that it is not easy to get out of the water, and the fry is more crisp and delicious.
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