Stewed bean curd with cabbage and vermicelli

Stewed bean curd with cabbage and vermicelli

Introduction:

"It's a very light stew. The stewed soup is milky white. Unfortunately, after finishing this dish, I put it aside and didn't take a picture immediately. After finishing another dish, not much soup has been absorbed by the fans. However, in this way, the fans are delicious and fresh."

Production steps:

Step 1: cut tofu into cubes.

Step 2: cut the cabbage core into large pieces.

Step 3: put the tofu into the pot and fry until colored on both sides.

Step 4: pull the fried tofu aside and stir fry the cabbage.

Step 5: take another pot, add boiling water, add the washed vermicelli and continue to boil.

Step 6: pour the soft fried cabbage and tofu into the soup pot, add appropriate amount of salt and cook with vermicelli.

Step 7: add the light shrimp.

Step 8: cook until the soup is white, add the coriander section and chicken essence, and remove from the pot.

Materials required:

Tofu: 150g

Cabbage core: appropriate amount

Longkou fans: right amount

Shrimp: right amount

Coriander: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: Fry tofu and stew again, the soup will be whiter.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: light