Improved version of cabbage stewed with tofu
Overview
How to cook Improved version of cabbage stewed with tofu at home
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Ingredients
Steps
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Cut the tofu into pieces and soak it in warm salt water for a while. During this period, you can prepare other ingredients
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Tear the Chinese cabbage into small pieces with your hands, and try to tear it as randomly as possible, so that the larger the leakage area of the cabbage is, the better
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Pick out the tofu, add oil to the pan, and add pepper and aniseed. Try to wait until the oil is about 70 to 80% hot, then throw the tofu in and quickly cover the pot to prevent the hot oil from splashing on you.
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Try not to flip the tofu. You can shake the pot with your hands to prevent it from sticking. When one side of the tofu is almost browned, flip the tofu to the other side and continue frying. This step is mainly to set the shape and prevent the tofu from being cooked and broken in the subsequent process. When finished, add light soy sauce, hot water, and salt.
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Add onion, garlic and carrot shreds. Continue to cook. Cook over high heat for ten minutes, then turn off the heat and wait for it to cool down so that the tofu can take on a little more flavor. You can cook other dishes during this period.
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Arrange it according to the cooking plan. For example, after finishing another dish, come back and continue cooking the tofu. After the water boils again, add the cabbage and continue to cook with the lid on. Just like boiling cabbage in a hot pot. You can turn it several times during this period to make all the ingredients cook evenly. When the cabbage is cooked soft and the taste of cabbage is already in the soup, add oyster sauce. Don’t overcook the cabbage, and don’t make it too tough. Just be sure to control it yourself. Add chicken essence before serving.
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Done.
