Cabbage is too fresh. Tell me about it.

A hundred dishes are not as good as Chinese cabbage. In winter, every household in the north began to store winter Chinese cabbage, and all kinds of Chinese cabbage appeared on all tables in black and pink. Stewed Chinese cabbage vermicelli, which has never been eaten in the south before, absorbs the fat of pork belly and tastes soft and waxy, completely changing my original cognition that Chinese cabbage is delicious and nutritious only when it is fried, mixed and steamed. It turns out that stewed Chinese cabbage is soft and delicious, and it is still so delicious.

In other words, you can really eat more Chinese cabbage in winter. Chinese cabbage is rich in protein, vitamins, trace elements and zinc, which is higher than ordinary vegetables, meat and eggs. And it is worthy of being "a hundred dishes are not as good as Chinese cabbage."

After winter, Chinese cabbage grows mature, with thick stems and thick leaves, rich juice and fresh and sweet taste, but the price is very cheap. A Chinese cabbage bought last week only cost 2.6 yuan. Picking three or two leaves is enough to make a large plate of Xiaoyi Wen cabbage, which is sour, crisp and tender. The more you eat, the more enjoyable it is. Even after eating for three days, I didn't consume half a cabbage. I continue to eat Chinese cabbage in another way, learning from Huimian Noodles's practice of Chinese cabbage and pork. I changed the ingredients that I don't eat meat, and added tofu and eggs to the meat, which is high in protein and low in fat and healthier in nutrition.

Don't stew tofu directly with cabbage. Stir-fry the cabbage first, stir-fry the tofu first, then fry two poached eggs in a small pot and simmer on low heat. The sweetness of cabbage, the fragrance of fried tofu and the umami taste of eggs blend together, which is delicious and nutritious.

List of ingredients:

4 Chinese cabbages, tofu 1 box, 2 eggs, coriander 1 root, 3 cloves of garlic, a little dried pepper, camellia oil 1 spoon, soy sauce 10ml, 5 g of oyster sauce, and salt1g.

Cooking steps:

1. Wash the cabbage, separate the leaves from the stems, and cut the stems into small pieces. When cutting vegetable stems, the knife is obliquely cut at a 45-degree angle, which increases the cross section of the vegetable stems and absorbs the sauce, so that the taste is better.

2. Cut the leaves into small pieces and chop the garlic.

3. Cut the tofu into cubes about 3 cm, and the thickness shall not exceed 1 cm. It's too thick to taste. Brush the pan with oil, add tofu slices and fry on low heat until both sides are slightly yellow.

4. Heat a small cast iron pan, add a little oil and fry two poached eggs. If you like strong fragrance, fry the eggs a little older.

5. Heat the wok, add 65,438+0 tablespoons of camellia oil, saute garlic and dried peppers, add cabbage stalks, add 65,438+0 tablespoons of soy sauce, and stir-fry half a tablespoon of oyster sauce.

6. Move the fried cabbage stalks into a small cast iron pot. Pot depends on your choice at home, and both casserole and small soup pot are suitable.

7. Spread cabbage leaves, stir-fry tofu and poached eggs in turn, and add appropriate amount of boiling water. Only water can be seen in the cracks of tofu. You can add more water if you like soup. Finally, pour in 1 tbsp soy sauce and add a little salt to your mouth.

8. Cover the pot and stew for 10 minutes.

9, sprinkle with coriander, even the pot on the table, less washing dishes to save trouble.

Chinese cabbage is soft and sweet, tofu is soft and tender, and eggs are delicious. The couple eat hot food around the small pot, and it is very warm in winter.

#2020 Vitality Conference #