Cabbage and Beef Stewed with Frozen Tofu
Overview
In the rotten country, the ingredients for cooking are really pitiful. But for a foodie, it is not easy to buy something that tastes like China.
Tags
Ingredients
Steps
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Buy the beef in advance and braise it. Although it is a bit troublesome, it is done once and for all. The braised beef can be cut dry and dipped in sauce and served with wine, made into beef noodles, or given to elders, relatives and friends. Cut the beef into cubes and chop the onions, ginger and garlic. Wash the peppercorns and star anise. The chili peppers I buy at the openmarket here are super spicy green chili peppers. More suitable for people who like spicy food. If you have a baby at home, don't let it go.
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Cut the tofu into the shape you want a day in advance, put it in the freezer, and freeze it. Take out the tofu and thaw it, wash the cabbage and cut it into larger pieces. Because it needs to be stewed to make it delicious, if it is cut into shreds, it may not be strong enough when eaten.
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Heat the pan and add a little oil. Stir-fry onion, ginger, garlic, aniseed and chili until fragrant. If you like it more delicate, you can remove the aniseed ingredients to avoid accidentally eating numb peppercorns when you eat it at the end. Add beef and stir-fry. After about a minute, add Chinese cabbage and stir-fry until Chinese cabbage becomes slightly soft. Add a few drops of balsamic vinegar and a small amount of dark soy sauce. Don't add too much dark soy sauce, just adjust the color.
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When the soup comes out of the pot, add the thawed tofu. Carefully spread the tofu everywhere in the pot. When the tofu is submerged in the soup, add salt and black pepper to taste.
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Continue to simmer. Simmer until the juice is reduced. Sprinkle in sugar to taste. If you are a kid who eats MSG, you can sprinkle a little MSG on it. Call it a day.
