Frozen bean curd and vermicelli soup with Chinese Cabbage

Frozen bean curd and vermicelli soup with Chinese Cabbage

Introduction:

"Last night's simple and light dinner: Chinese cabbage, bean curd and vermicelli soup. In this cold season, make a bowl of hot soup for yourself to warm yourself. "

Production steps:

Step 1: cut scallion into sections and ginger into shreds.

Step 2: wash the cabbage, separate the leaves and sides, cut the sides into pieces and soak them in water.

Step 3: cut the frozen tofu into triangles and squeeze out the excess water.

Step 4: heat the oil in a hot pan and stir fry the onion and ginger over low heat.

Step 5: stir fry the cabbage over high heat until it is cut off.

Step 6: add the frozen tofu and stir fry until it is broken.

Step 7: add water over the ingredients, bring to a boil over high heat, turn to low heat and keep boiling for 4 or 5 minutes.

Step 8: add cabbage leaves and vermicelli, bring to a boil and continue to cook for about 5 minutes.

Step 9: add salt, monosodium glutamate and appropriate amount of sugar to taste and start the pot.

Materials required:

Cabbage: moderate

Frozen tofu: right amount

Fans: right amount

Scallion: right amount

Ginger: right amount

Chicken essence: appropriate amount

Salt: right amount

Note: frozen tofu is to put the tofu you usually eat into the freezer of the refrigerator, and it will become frozen tofu in one day. Because the density of water is the largest and the volume is the smallest at 4 ℃, the volume of water in the tofu will expand after freezing. As a result, the ordinary tofu will have holes one by one. After thawing, the water will flow away and the holes will be left. The dishes made with frozen tofu are very tasty because they absorb the soup and are very fragrant. Of course, this dish can also use ordinary tofu instead of frozen tofu.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: light