Winter Signature Dishes: Enjoy Cabbage – Stewing is More Comfortable than Stir-Frying
Winter's Signature Dishes: There are many ways to eat cabbage, a hot pot of stew is more comfortable than stir-frying. A pot of fragrant shrimp oil with braised frozen tofu is a must-have in winter. Large white cabbage is a signature winter dish in the north. Although it's not as much as before, when winter comes, a whole floor of cabbage is stored, but northerners' enthusiasm for cabbage remains high. In the northern autumn and winter, the weather is particularly dry and cold, which greatly damages people's skin. Cabbage is rich in vitamins C and E. Eating a lot of cabbage can have a good effect on skin care and beautification. There are many ways to make cabbage, such as vinegar white cabbage, white cabbage dumplings, pork and white cabbage with noodles, etc., which are all commonly made dishes at home. Today, we introduce a method that adds shrimp oil to enhance the aroma, which looks light but is also sweet and delicious, and the whole family loves to eat it.
Shrimp Oil Braised Tofu with Frozen Tofu
By Winter Mom
Ingredients:
Large White Cabbage 1 head, Frozen Tofu 1 block, Shrimp Oil appropriate amount, Salt appropriate amount, Green Onion 1 bunch, Flavoring (MSG) a little, Cilantro 1 bunch
Cooking Steps:
1. Heat shrimp oil in a pot and stir-fry green onions.
2. Add cabbage.
3. Stir-fry the cabbage.
4. Add frozen tofu blocks.
5. Pour in boiling water.
6. Add salt and flavoring to taste.
7. Add cilantro and turn off the heat.
8. Nutritious and delicious
Cooking Tips:
Selection Tips: 1. Look at the color: White cabbage is divided into ball-shaped and non-ball-shaped. This article refers to the ball-shaped variety. Ball-shaped white cabbage is generally selected with white, because white cabbage is sweeter and has a better taste. If it is green cabbage, the taste will be different. 2. Look at the size. If you don't buy a limited quantity, choose a larger white cabbage, because this way there is more edible leaves and stems inside. A smaller white cabbage, after peeling off the outer few layers of stems and leaves, there is not much left inside stems and leaves. So it's not cost-effective. Therefore, it is recommended to choose a large one. At the same time, a larger white cabbage accumulates more nutrients and grows better. 3. Look at the appearance. In the case of white cabbage, selecting appearance is very important. Generally, choose dense rolled white cabbage, and also look at the roots. The roots should be small, because the roots of white cabbage cannot be eaten.
Do you like vinegar white cabbage or braised white cabbage?
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