Half a cabbage, a piece of tofu, teach you how to cook, eat it when it’s cold, nourishing and warm!

Chinese cabbage is a seasonal vegetable in autumn. It is now on the market in large numbers. Chinese cabbage is a very nutritious popular vegetable. Chinese cabbage is rich in vitamins, dietary fiber and antioxidants, which can promote intestinal peristalsis and help digestion. Moreover, the vitamin C content of Chinese cabbage is higher than that of apples and pears. Cabbage is also a vegetable for weight loss, because cabbage itself contains very little calories, which will not cause heat storage. Cabbage also contains very little sodium, which does not allow the body to store excess water and can reduce the burden on the heart. Middle-aged and obese people can lose weight by eating more cabbage.

If it is eaten with meat, it can not only increase the deliciousness of the meat, but also reduce the nitrite substances in the meat. As the saying goes: “The meat is the most beautiful pork, but the cabbage is fresh. Half a cabbage, a piece of tofu, and a handful of noodles will teach you how to make stew. There are several kinds of cabbage, among which the main vegetables are Chinese cabbage.

The common method of Chinese cabbage is to stew with cabbage vermicelli and tofu. If the condition is better, add a little pork belly. The cabbage is soft and rotten, the tofu has a tender taste, and the vermicelli is smooth and smooth. It is a meal suitable for all ages. Warm stew, you can eat it warmly, eat it when it's cold, it's nutritious and healthy. Share the following practices below:

【Cabbage tofu stewed vermicelli】

Ingredients needed: half a Chinese cabbage, 1 piece of northern tofu, 1 piece of vermicelli, 150 grams of pork belly, appropriate amount of oil and salt, 1 piece of green onion, 2 slices of ginger, 2 tablespoons of soy sauce, 1/2 tablespoon of cooking wine,

Practice steps:

1. First, soak the noodles in advance, and use warm water to soak the noodles until they become soft and free of hard cores.

2. Peel the cabbage leaves, wash them in clean water, drain the water, and then cut the cabbage into slices with a blade.

3. Cut the tofu in half, then cut into 1 cm thick slices, and cut the pork belly into slices.

4. Add oil to the pot and heat up, add the pork belly and stir fry, and stir-fry the pork belly to get the oil out.

5. Add chopped green onion, minced ginger and stir fry until fragrant, then pour in cooking wine and soy sauce, stir fry the pork belly slices for color.

6. Add the cabbage slices and stir-fry on high heat. Stir-fry the cabbage slices until they become slightly soft. The cabbage slices will be more delicious after being fried.

7. Add water and cabbage to level, then add tofu, bring to a boil

8. Add the vermicelli again, add salt, and simmer for about 15 minutes. Turn off the heat and serve. Keep some soup for the stew.

Tips:

The noodles should be soaked in warm water in advance, and soak until there is no hard core. The pork belly needs to be fried to get the oil, and the stewed dishes are only fragrant. The stew should retain some of the soup.