Twice-cooked tofu and cabbage

Overview

I was alone at night and didn’t know what to eat. I didn’t want to eat takeout and was too lazy to go out. There was also a box of marinated tofu and a cabbage in the refrigerator, so I combined them and made a twice-cooked tofu stew. It was pretty good. Growing up in a water town, I prefer to eat soft tofu. This braised tofu was recommended by the shopping guide in the supermarket. Well, the problem with me is that I won’t refuse. The following is from Baidu Encyclopedia: Salt brine, commonly known as brine and tamba, is a by-product of sea salt production. Salt brine is also called bitter brine and halogen alkali. It is the mother liquor that remains in the salt pond after making salt from seawater or salt lake water. The main ingredients are magnesium chloride, calcium sulfate, calcium chloride and sodium chloride. It tastes bitter and is toxic. After evaporation and cooling, magnesium chloride crystals precipitate, which are called halogen blocks. Brine cubes dissolved in water are called brine, which is a coagulant commonly used in the production of tofu in my country. It can coagulate protein solutions into gels. Tofu made with salt brine as coagulant has strong hardness, elasticity and toughness, and is called old tofu, or northern tofu, or hard tofu. Because I didn’t like the taste of old tofu, I cut it into pieces and fried it, then cooked it in a pot. I imitated the taste of twice-cooked pork and seasoned it with bean paste. I didn’t expect that the tofu came out pretty good. It was crispy on the outside and tender on the inside, and absorbed the flavor of the sauce and sausage. The cabbage was also very delicious, a good try^_^

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• students
• braised tofu
• cabbage
• chicken essence
• doubanjiang
• edible oil
• garlic
• light soy sauce
• onion white
• spicy sausage
• white sugar
• carrot
• ginger

Ingredients

Steps

1. 1 A group photo of the ingredients: a box of marinated tofu, half a stick of mom’s homemade spicy sausage, half a carrot, half a cabbage, a small piece of green onion, a small piece of ginger, and three or four cloves of garlic

   

2. 2 Cut the tofu into thin slices, break the cabbage into small pieces, wash and set aside, peel the ginger, wash and slice the garlic, wash and cut the green onion into small sections, wash and slice the sausage, peel the carrots, wash and slice into pieces and set aside

   

3. 3 Heat the pan with cold oil, add the tofu and fry over low heat until browned on both sides. The old tofu doesn’t have much moisture, so I didn’t pat the starch on the tofu

   

4. 4 Fry the tofu to control oil and set aside

   

5. 5 Leave the bottom oil in the pot, add sausage and stir-fry until the oil comes out

   

6. 6 Add green onion, white ginger and garlic and stir-fry until fragrant

   

7. 7 Add carrots and stir-fry

   

8. 8 Add cabbage and stir-fry over high heat for a minute or two

   

9. 9 Add bean paste and stir-fry evenly

   

10. 10 Add a little sugar for freshness

    

11. 11 Add the fried tofu and stir-fry evenly

    

12. 12 Add appropriate amount of water

    

13. 13 Add a little light soy sauce and simmer for four or five minutes to add flavor to the tofu. I didn’t add chicken essence and it was delicious. Of course, you can also add a little chicken essence and turn off the heat

    

14. 14 I put it in a clay pot and boil it before serving. It can be kept warm and has a bit of a dry pot feel(o^^o)

    

15. 15 Sprinkle some chopped green onion and serve

    

16. 16 Finished product

    

17. 17 Finished product

    

18. 18 Finished product

    

19. 19 Finished product

    

20. 20 Finished product

    

21. 21 The tofu absorbs the soup and is very tasty

    

22. 22 The cabbage is crispy, tender and delicious