Household practice of fried cabbage with bean curd

Category: Shanghai cuisine

Household practice of fried cabbage with bean curd

Efficacy:

"Yuzhu is not a bamboo shoot, but a bean product. It's very chewy. No matter it's cold or stir fried, beancurd can deal with it freely. Today, Xiaobian brought you this kind of bean curd cabbage, which is absolutely simple and delicious. The students who are interested in it will have a try. "

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Preparing food ingredients
Preparing seasonings
Tips:

1. If you don't have fresh beancurd, you can also use dried beancurd. Soak in cold water until soft (this can take several hours). After soaking, put the beancurd in boiling water and boil for a few minutes, then drain. 2. Beancurd is a film formed when soymilk is boiled. If you notice the film that forms on the surface of the milk when it's heated, the same goes for the beancurd. 3. You can also buy fresh tofu skin, cut it into pieces, and dry it to make beancurd.

STEPS: Procedure of Chinese cabbage with bean curd
  • 1. Cut the garlic and heat the oil in the pot with medium heat. Add ginger and stir fry for about 30 seconds, then add garlic and stir.

    1. Cut the garlic and heat the oil in the pot with medium heat. Add ginger and stir fry for about 30 seconds, then add garlic and stir.

  • 2. After a few seconds, turn the heat to add cabbage and stir fry quickly. When cabbage slowly withers and leaves water, add salt, sugar, sesame oil and white pepper.

    2. After a few seconds, turn the heat to add cabbage and stir fry quickly. When cabbage slowly withers and leaves water, add salt, sugar, sesame oil and white pepper.

  • 3. Then add some water and fresh beancurd. Don't stir! Put the beancurd on the cabbage, or it will stick to the pot. Cover the pot and simmer for a minute.

    3. Then add some water and fresh beancurd. Don't stir! Put the beancurd on the cabbage, or it will stick to the pot. Cover the pot and simmer for a minute.

  • 4. Open the lid of the pot, pour in a little corn starch water to thicken the sauce, stir fry gently and evenly, then dish out the Chinese cabbage with bean curd. The whole process only takes 5 minutes.

    4. Open the lid of the pot, pour in a little corn starch water to thicken the sauce, stir fry gently and evenly, then dish out the Chinese cabbage with bean curd. The whole process only takes 5 minutes.

Here is another SECRET: Nutritional Secret Language

In the process of making the dried bean curd, the excess moisture is removed, and a large amount of protein is retained, which absorbs the nutrition part of soybean milk.

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