砂锅豆腐焖黄芽白Stew Chinese Cabbage with Tofu Claypot

  • Prep Time
    30 Mins
  • Cook Time
    20 Mins
  • Type
  • View
    347

有一句俗语说“白菜豆腐保平安”,其实一点也没错,豆腐与黄芽白营养一样高,做法也简单,快学起来吧。

食谱制作:Shirley
摄影:Chew(Westlight Studio)

Ingredients

材料

Ingredients

调味料

Seasoning

    Directions

    Step 1

    把青蒜放入砂锅中备用。Put the scallion into the claypot and set aside.

    Step 2

    豆腐切成长片,以少许油煎一煎,取出放在青蒜上。Cut the tofu into long pieces, fry with some oil, then transfer to the claypot.

    Step 3

    煎香五花肉,接着放入蒜头和辣椒干爆香。Fry the pork belly first then add garlic and chili until fragrant.

    Step 4

    加入黄芽白茎拌炒片刻,倒入调味料和黄芽白叶煮滚,即可盛入砂锅内,盖好以中火焖煮。攒入少许陈醋即可趁热享用。Add in Chinese cabbage stems parts and stir-fry for a while, pour in seasonings and Chinese cabbage leaves and bring to a boil, transfer to claypot, cover the lid and stew over medium heat. Add some vinegar before enjoy.

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