Cabbage tofu is on fire, and my mother's practice is even more absolute, and I am still hungry after eating it for decades

When I was a child, my mother often made cabbage tofu at home, and every time I made this dish, I would say: cabbage tofu, keep safe, eat more, don't be picky.

Mom's approach is very simple, a little different from the current Internet celebrity cabbage tofu, and she is more inclined to restore the natural color of the vegetables themselves, although it is light but not tasteless.

[Fried tofu stewed cabbage]

Ingredients: 300 grams of black cabbage, 300 grams of old tofu

Make:

1. Prepare the ingredients: black cabbage and old tofu.

Clean the black cabbage and coarsely cut it a few times, or break it by hand, so that the taste will be better.

2. The tofu is divided into two parts first, and then cut into thick slices.

3. Pour more oil into the pot, warm the tofu, sprinkle a little salt on the surface of the tofu, and fry it over medium-low heat until it is yellow on both sides.

4. Stir-fry the black cabbage with crude oil in the original pot, and add salt to taste when it is just soft.

Note: If you feel that the pot is too dry, you can use a little water, or use stock.

5. Then pour the fried tofu back into the pan.

6. Add a little water or stock, cover the pot and simmer for 1-2 minutes, then remove the lid and turn a shovel to remove from the pot.

This kind of cabbage, not Chinese cabbage, turns yellow after boiling for a long time, and the taste is not good.

Small Whispers:

1. Pour more oil when frying tofu, and don't pour more oil when frying cabbage.

2. When frying cabbage, if you feel that the pot is too dry, you can use a little water, or stock.