Home-cooked delicious, poached protein vegetable tofu stewed vermicelli, delicious and easy to eat

Recently, I liked this cabbage and tofu stewed vermicelli, and today I went in with poached eggs, and it tasted more fragrant, and my children liked it very much!

Here's how I do it:

1. Soak a handful of sweet potato vermicelli in warm water in advance, and if you like to eat vermicelli, you can also use vermicelli to operate, and then prepare some Chinese cabbage.

2. Rinse the tofu, cut into your preferred shape and fry until golden brown on both sides.

3. Fry three poached eggs, puncture the yolk, and cut the fried poached eggs into pieces for later use.

4. Add an appropriate amount of oil to the pot, add minced garlic and stir-fry until fragrant, then pour in the Chinese cabbage and stir-fry. For friends who like spicy food, you can add millet spicy and stir-fry.

5. Wait for the Chinese cabbage to fry soft, add vermicelli, tofu and eggs, add an appropriate amount of water, and just submerge the vermicelli.

6. Add an appropriate amount of salt, light soy sauce, sugar, and bean paste, and simmer for 5 minutes.

7. Add the chopped leek segments, stir-fry evenly and then get out of the pot.

The weather is getting cooler, and a pot of hot cabbage stewed vermicelli is delicious and warm. If you like it, you can try it!