Cabbage, mushroom and tofu stew recipe and ingredients

We often say that men and women work together and don't get tired. In fact, in terms of diet, there is also a saying that a combination of meat and vegetables is more nutritious. As the concept of healthy living becomes more and more popular, vegetarians are slowly starting to look for ingredients with good taste and nutrition to make delicious dishes. So in order to meet everyone's needs, we can learn some knowledge about cabbage, mushrooms and tofu stew, and learn about its preparation method, which can meet everyone's more and more dietary needs.

How to make Chinese cabbage, mushroom and tofu stew

1. First, wash the freshly bought cabbage with water and tear it into pieces. Hand-torn cabbage is more flavorful than cut cabbage. Since the tofu is relatively soft, it is best to fry it in a frying pan for a while. If you don't want to do this step, it doesn't matter. Anyway, the aroma of the tofu is already fully covered in it. Just soak it in salt water.

2. Put some oil in a hot pan, heat the pan, then add some pepper, onion, ginger, garlic and other condiments, stir-fry until fragrant and then remove the condiments. Then put the chopped cabbage in the pan and stir-fry until the cabbage is completely soft. During the cooking process, you can add an appropriate amount of water, so that the taste will be more flavorful.

3. Put salt and light soy sauce into the pot, then add the fried tofu and bring to a boil. Put the mushrooms in and steam them. Turn the heat to low, add the stir-fried condiments above, then turn the high heat to low. This way the cabbage, mushrooms and tofu can be fully cooked. When the aroma is overflowing, you can serve them on a plate.